1½ cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
3 tablespoons unsweetened cocoa power
¼ teaspoon salt
¾ cup light cream or half-and-half
1 pint strawberries, sliced
1 can nondairy whipped topping
Preheat oven to 425°F.
Combine flour, sugar, baking powder, cocoa and salt in a big bowl.
Gradually add cream, mixing with a wooden spoon until mixture clings together.
Lightly grease a baking sheet or spray with cooking spray.
Knead dough on a lightly floured surface for about 1 minute.
Pat dough into a ¾ inch rectangle.
Cut pastry dough into 6 rounds using a 2¼ -inch biscuit cutter.
Arrange dough rounds on prepared baking sheet.
Bake for about 15 minutes.
Place on a wire rack to cool.
Split shortcakes in half.
Top 6 of the halves with strawberries and whipped topping, and replace tops.
Top with more whipped topping and strawberries.
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