Cakespy: Red Velvet Cocoa Strawberry Shortcake Recipe

• 2 cups all purpose flour
• 3 tablespoons sugar, divided
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons cocoa
• 1/3 cup cold butter
• red food coloring (optional)
• 1 cup milk (or split between 1/2 cup milk and 1/2 cup buttermilk)
• 2 pints strawberries, sliced
• 1 tablespoon orange juice
• 2 cups freshly whipped cream

1. In a large bowl, combine flour, 2 tablespoons of the sugar, baking powder, cocoa powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually stir in the milk until a soft dough forms. Add food coloring and mix until incorporated.
2. Drop dough by heaping tablespoons into eight mounds on a lightly greased baking sheet. Bake at 425u0b0F for 12 to 15 minutes or until lightly browned. Cool on a wire rack.
3. Meanwhile, in a bowl, gently toss the strawberries, orange juice and remaining sugar. Split each cooled biscuit into two horizontal layers. Top the bottom layers with whipped cream and strawberries; place the biscuit halves on top. Serve immediately.

flour, sugar, baking powder, salt, cocoa, cold butter, red food coloring, milk, pints strawberries, orange juice, freshly whipped cream

Taken from www.seriouseats.com/recipes/2010/06/cakespy-red-velvet-strawberry-shortcake-recipe.html (may not work)