Chocolate shortcakes with red fruit and whipped cream

 
           CHOCOLATE SHORTCAKES WITH RED FRUIT AND WHIPPED CREAM
 
 Recipe By     : Flo Braker
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Chocolate                        Desserts
                 Fruit
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pints         ripe strawberries -- hulled, sliced
      1/3  cup           sugar -- or more to taste
    1      pint          raspberries
      1/2  pound         cherries -- pitted, chopped
                         SHORTCAKE DOUGH
    2 1/2  cups          all-purpose flour
      1/4  cup           cocoa powder
      1/2  cup           sugar
    1      tablespoon    baking powder
      1/2  teaspoon      baking soda
      1/2  teaspoon      salt
    1      large         egg
      3/4  cup           buttermilk -- cold
      1/2  cup           milk -- + 2 tbsp, cold
    2      teaspoons     orange zest -- finely grated
      3/4  cup           unsalted butter -- in 1/4" pieces
    3      tablespoons   sugar -- for topping
                         FILLING
    1 1/2  cups          whipping cream -- cold
    1      tablespoon    sugar
    1 1/2  teaspoons     vanilla
      1/4  cup           powdered sugar -- (optional)
 
 
 Place strawberries in large bowl, add sugar, gently toss. Set aside for at
 least 2 hours. Using a fork, mash one-third of the berries; toss again,
 then add raspberries and cherries. Let stand 1 hour.  Adjust rack to lower
 third of oven; preheat oven to 400 degrees. Line a large baking sheet with
 parchment paper. 
 
 The dough:  Sift flour, cocoa powder, sugar, baking powder, baking soda,
 salt into a large bowl. Combine egg, buttermilk, milk, orange zest; stir
 to mix.  Cut butter into dry ingredients until mixture resembles coarse
 meal. Add egg mixture; stir just until it forms a soft, moist, sticky
 dough. Spoon 1/4-cup mounds of dough about 2 inches apart on the baking
 sheet. Sprinkle a little sugar over each mound; gently pat dough to 1/2-
 to 3/4 inch thickness. Bake about 20 minutes, or until toothpick inserted
 into center comes out clean. Cool shortcakes on a wire rack.  
 
 Topping:  Whip cream with sugar and vanilla until soft peaks form.  
 
 To assemble: Split shortcakes in half. Place bottom halves on dessert
 plates. Top each with berries and cherries, then with whipped cream. Set
 top of shortcakes on whipped cream. If desired, sprinkle with a light
 dusting of powdered sugar. Serves 12. 
 
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 NOTES : 6/21/95 , San Francisco Chronicle