Photo: Annabelle Breakey; Styling: Karen Shinto
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.
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