MINI CHOCOLATE STRAWBERRY CAKES Cole Ductan
4 cups fresh, sliced strawberries 1/4 cup sugar
In a bowl, mix the strawberries and sugar; set aside.
1 2/3 cup all-purpose flour 1/3 cup unsweetened cocoa powder
1/4 tsp salt 1 tsp baking powder
1/4 cup sugar 1/2 cup butter
1 egg 2/3 cup milk
Pre-heat oven to 450°. In a medium mixing bowl combine flour, cocoa powder, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs.
In a small bowl, combine egg and milk. Beaten lightly (do not let egg start to froth). Add egg mixture all at once to flour mixture and stir just until moistened. Drop dough (18 portions) onto a lightly greased baking sheet. Bake for 5-7 minutes or until a toothpick inserted in center comes out clean. Cool slightly on a wire rack.
1 cup heavy whipping cream 2 Tbs sugar
1 Tsp vanilla
In a chilled bowl, beat whipping cream, sugar and vanilla until soft peaks form.
Split warm shortcakes in half horizontally. Top with whipped cream and berries. May add crumbled cake or chocolate syrup for garnish. May also be served with whipped cream between top and bottom of split cakes.
STRAWBERRY MANGO SMOOTHIE
1 cup fresh mango, peeled, pitted and chopped 1 cup frozen mango
1 cup fresh strawberries, pitted and sliced 1 cup frozen strawberries
6 oz. plain greek yogurt milk for thinning
Place strawberries, mango and yogurt in a blender. Blend on high for 30 seconds. Add a little milk if needed. Pulse until smooth. Pour Smoothie into glasses and serve.