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Mascerated Strawberries with Chocolate Shortcakes and Vanilla Bean Ice Cream

Posted Jan 11 2009 5:45pm

Frank here! I didn't actually make these today as planned. I was bitten by the lazy bug after dinner, and now I have Kym all liquored up with my "special" coffee - cinnamon coffee with hazelnut biscotti creamer and a healthy splash of coffee liqueur. I'm sure she's feeling pretty soft right now and I have a candlelit bubble bath waiting and soft music wafting from the bathroom so ummm...here's the recipe. Check back for the pictures tomorrow.

Macerated Strawberries with Chocolate Shortcakes and Vanilla Bean Ice Cream

2 pints fresh strawberries, washed and sliced
3/4 cup sugar (or a full cup if you want a bit more sweetness to your shortcakes)
1/2 cup plus 1 teaspoon butter
1 3/4 cup plus 2 tablespoons flour
1/4 cup cocoa powder
2 teaspoons baking powder
pinch of salt
3/4 cup whole chocolate milk
8 large scoops of Vanilla Bean Ice Cream (or if you're really feeling froggy you can make your own.)

shaker of powdered sugar

In another mixing bowl, combine the strawberries and 1/2 cup sugar. Using a fork, lightly mash the berries. Cover and refrigerate for 1 hour. Preheat the oven to 375 degrees F. Grease a baking sheet with 1 teaspoon of the butter. In a mixing bowl, sift the flour, cocoa, salt and baking powder together. Add the remaining sugar and mix well. Add the remaining butter and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Fold in the chocolate milk. The dough will be sticky. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each side towards the center. Pick up the dough and dust the work surface with the remaining tablespoon flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and lightly press it out to 1 inch thickness. Cut the biscuits using a 2 1/4-inch round cookie cutter. Place them on the baking sheet and bake until golden, about 30 minutes. Remove from the oven and cool completely. To assemble, cut the biscuits in half. Place a scoop of the ice cream in the center of each biscuit. Place the shortcakes in the center of each plate. Spoon the strawberries over the shortcakes. Garnish with powdered sugar and serve immediately.

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