Mascerated Strawberries Over Chocolate Shortcakes

Recipe Ingredients

2		Fresh strawberries - washed, sliced
3/4 cup	148g / 5.2oz	Sugar
1/2 cup	99g / 3.5oz	Butter - plus
1 teaspoon	5ml	Butter
1 3/4 cups	109g / 3.8oz	Flour - plus
2 tablespoons	30ml	Flour
1/4 cup	27g / 1oz	Cocoa powder
2 teaspoons	10ml	Baking powder
1		Salt
3/4 cup	177ml	Whole chocolate milk
8		Vanilla Bean Ice Cream - (lg scoops)
		Powdered sugar - in shaker

Recipe Instructions

In a 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. 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 immedietly.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B58 broadcast 07-08-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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