Recipe - Strawberry Shortcake - Country Living

ChocolateCovered
Strawberries; (opt., recipe
follows)

BISCUITS
Three fourths cup Unsifted allpurpose Hour
2 tablespoon Sugar
1 One half teaspoon Baking powder
One half teaspoon Salt
1 pn Ground cinnamon
3 tablespoon Vegetable shortening
One fourth cup Milk

STRAWBERRY SAUCE
Three fourths cup Sugar
One half cup Water
1/3 cup Sliced strawberries

GANACHE
3 tablespoon Heavy cream
3 1oz squares semisweet
chocolate; chopped
1 cup Sweetened whipped cream
Confectioners' sugar; (opt.)
Tiny fresh mint leaves;
(opt.)

1. Prepare ChocolateCovered Strawberries, if desired.

2. Prepare Biscuits: Heat oven to 350'F; lightly grease baking sheet. In
mediumsize bowl, combine flour, sugar, baking powder, salt, and cinnamon.
With pastry blender or 2 knives, cut shortening into flour mixture until
mixture resembles fine crumbs. With fork, stir in milk until just blended
and dough forms a ball.

3. Divide dough in half. Pat each half out on lightly floured surface to
make a 3inch heart about One half inch thick. If desired, trim with 3inch
heartshaped cookie cutter or knife to make edge perfect. Place hearts on
baking sheet and bake 20 to 25 minutes or until golden brown. Cool on wire
rack to room temperature.

4. Meanwhile, prepare Strawberry Sauce: In small saucepan, heat sugar,
water, and strawberries to boiling over low heat; simmer 20 minutes. Strain
and discard strawberries, reserving sauce. Set sauce aside to cool.

5. Prepare Ganache: In small saucepan, heat cream just until hot. Stir
chocolate into hot cream until melted. Set aside to cool.

6. To serve, on 2 dessert plates, spoon enough strawberry sauce to cover
bot toms. Split both biscuits in half. On bottom halves, spread layer of
Ganache; top Ganache with whipped cream and biscuit tops to make
shortcakes. Place shortcakes in center of sauce on plates. If desired, sift
confectioners' sugar over biscuits. Garnish each with 5 ChocolateCovered
Strawberries and, if desired, mint leaves.

ChocolateCovered Strawberries: Line a small tray with waxed paper. In top
of doubler boiler or small heatproof bowl set over simmering water, melt 3
1oz squares semisweet chocolate. With small knife, remove stems from 5
large strawberries. Slice strawberries One fourth inch thick; select 10 large
slices. Use remaining slices as part of cut or sliced up strawberries in . step 4.
Pat the 10 slices dry with paper towel and carefully dip one side of each
halfway into melted chocolate. Place covered strawberries on tray and
refrigerate at least 15 minutes to set chocolate.

Nutritional information per serving without Choco lateCovered
Strawberries:protein: 10 grams; fat: 65 grams; carbohydrate: 152 grams;
fiber: 3 grams; sodium: 832 milligrams; cholesterol: 116 mill grams;
calories, 1,201.

Country Living/Feb/93

Posted to recipeludigest Volume 01 Number 662 by GramWag@aol.com on Jan
31, 1998