Flourless Chocolate Cake with Whipped Cream and RaspberriesDiet, Schmiet. Some foods are worth breaking New Year's Resolutions - and this cake definitely fits the bill. Delicious, decadent, and drop-dead gorgeous, this cake is one of my favorite go-to recipes whenever I need the perfect finale for a celebratory meal.
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Strawberry Orange Shortcakes
This is the best shortcake dessert I have ever had or made, hands down. Your guests will think so too! They are easy to make, store very well, and make a wonderful change from the typical summer desserts. For an all adult occasion, try Triple Sec in place of the orange juice for a fantastic dessert treat.
1 1/2 cups flour
3 tablespoons sugar
1/2 tablespoon baking powder
scant 1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons chilled butter, cut into small bits
1/2 cup whole milk
1/2 cup sour cream
2 teaspoons pure vanilla extract
Freshly grated zest from one orange, divided
2 pints sliced strawberries
2 tablespoons freshly squeezed orange juice
Sugar to taste
Sweetened whipped cream or whipped topping
Preheat the oven to 425 degrees and liberally grease a baking sheet. Whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into the mixture using a pastry blender or two knives until the mixture resembles a coarse meal. Mix together the milk, sour cream, vanilla, and 1 teaspoon orange zest in a small bowl. Add the milk mixture to the flour mixture and mix until just blended. Do not overmix. Drop the shortcake batter onto the prepared baking sheets to make 6 large biscuits. Bake for 10-13 minutes, or until pale golden brown. Serve hot, or cool to room temperature and store in an airtight container. Mix together the strawberries, remaining orange zest, and orange juice in a medium bowl. Sweeten to taste with sugar. Refrigerated the strawberries until ready to serve. Serve the shortcakes with the strawberries and whipped cream.
Makes 6 servings.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
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