Mascerated Strawberries with Chocolate Shortcakes and Vanilla Bean Ice Cream

Frank here! I didn’t actually make these today as planned. I was bitten by the lazy bug after dinner, and now I have Moxie 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

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.

7 thoughts on “Mascerated Strawberries with Chocolate Shortcakes and Vanilla Bean Ice Cream”

  1. go frank! get your honey all liquored and sweetened up! you are too sweet. enjoy.
    thanks for the yummy recipe, that sounds SO luscious!

  2. OMG this sounds so YUMMMMMYYYY! I will let you know when I make and I love it cause it doesn’t sound too complicated at all. Anyway hope Moxie enjoyed her bubble bath and you guys had a great evening. You two REALLY really sound like an awesome couple, glad to “know” you. Thanks again Frank for the recipe and welcome to the land of bloggin, we’ll be looking out for you each Friday.

  3. YUM!!! Thank you Frank for the recipes! Only problem is is that my hubby is losing all of his sympathy weight (it was quite a bit) right now and I need to postpone trying these recipes.
    Oh, great idea! I can make the pound cake and freeze individual servings. I’m pretty good at hiding stuff in the freezer!

  4. I have to say I’m really looking forward to making these! I’ve printed off all of your recipes so far! 😉

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