Recipe Details
Ingredients (yields 8 servings (serving size: 1 filled shortcake) servings)
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chilled butter, cut into small pieces
- 1/2 cup fat-free buttermilk
- 1/4 cup sugar
- 2 tablespoons water
- 2 tablespoons whipping cream
- 1 teaspoon butter
- 1 cup frozen reduced-calorie whipped topping, thawed
- 1/8 teaspoon unsweetened cocoa
- 2 medium bananas, peeled and cut into 1/4-inch-thick slices (about 2 cups)
Cooking Instructions
For cooking instructions, please visit myrecipes.com
Public Comments (1)
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Robin_Horrigan
May 27th, 2010
I do a lot of tweaking to this recipe to tailor it to my needs. The shortcake recipe itself is perfect - although I make all of my shortcake & biscuit doughs in the food processor by quickly pulsing the ingredients together. As long as you don't over process, this is the easiest and neatest way to yield tender shortcakes and biscuits.
I use the recipe to make the chocolate shortcakes and do my own thing from there. Last summer I baked the shortcakes and made fresh vanilla whipped cream ahead of time. I showed up at a summer party armed with these two things done, a bunch of ripe bananas, and a bottle of Smucker's Caramel Sauce (transferred into a plain squeeze bottle to fake people out).
When it was time for dessert, I quickly sliced the bananas and put everything out for folks to make their own Chocolate-Banana-Shortcakes drizzled with caramel. It is such a novel take on the classic summer shortcake dessert - the plates were all absolutely cleaned out while the rest of the desserts sat looking lonely on the buffet.