Photo: Annabelle Breakey; Styling: Karen Shinto
Makes 6 servings

The berry and chocolate flavors in Zinfandel pop in sweet, late-harvest versions. You can't go wrong when your dessert includes them too. Prep and Cook Time: about 1 hour. Notes: You can make the shortcakes up to a day ahead of time; just let cakes cool completely, then wrap airtight and store at room temperature. You can also make the chocolate sauce a day ahead of time; to rewarm, stir it gently over low heat.

How to Make It

Step 1

Preheat oven to 375°. In the bowl of a food processor, combine 3 cups flour, 3 tbsp. sugar, baking powder, and salt; whirl until blended. Add 1/2 cup butter and pulse until fine crumbs form. Add cream and pulse just until dough comes together when you squeeze a clump.

Step 2

Turn dough onto a floured surface and press to flatten slightly. Sprinkle chocolate chips over the top, then knead until incorporated, 6 to 8 turns. Pat dough out to 1 1/4 in. thickness. With a 2 3/4-in. round cutter, cut out shortcakes; gather dough and pat out again as needed to cut all 6 cakes, dusting surface with more flour as needed to prevent sticking. Set shortcakes slightly apart on a baking sheet, brush tops with melted butter, and sprinkle generously with sugar.

Step 3

Bake shortcakes until golden brown, 22 to 25 minutes. Let cool on baking sheet at least 15 minutes.

Step 4

Meanwhile, in a bowl, gently mix 3 tbsp. sugar, berries, and mint.

Step 5

With a serrated knife, carefully slice shortcakes in half horizontally. Set bottoms on plates and top with berry mixture, dark chocolate sauce, and whipped cream. Set tops in place.

Step 6

Note: Nutritional analysis is per serving.

Ratings & Reviews

tcalhoun6556's Review

October 28, 2013

ychays's Review

May 17, 2012

etraverso's Review

July 27, 2009
This was so good. I did not do it with the choc. sauce but with homemade lemon ice cream. It was a perfect dessert.