Food Network: Mascerated Strawberries Over Chocolate Shortcakes and Vanilla Bean Ice Cream

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Mascerated Strawberries Over Chocolate Shortcakes and Vanilla Bean Ice Cream
Recipe Courtesy of Emeril Lagasse

Ingredients
2 pints fresh strawberries, washed and sliced
3/4 cup sugar
1/2 cup plus 1 teaspoon butter
1 3/4 cup plus 2 tablespoons flour
1/4 cup cocoa powder
2 teaspoons baking powder
pinch of salt
3/4 cup whole chocolate milk
8 large scoops of Vanilla Bean Ice Cream

shaker of powdered sugar

Directions
In another 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 F. 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.