Ingredients:
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
Preparation:
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.
Serve 6.
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