Easter Bliss!

Easter is this weekend and strawberries are here! Now, I am not a baker, but I wanted to come up with something for my family other than the traditional leg of lamb. In fact, we are not having leg of lamb this Easter. We are having a great group of friends over and doing paella on the patio! Not exactly traditional, but tons of fun!!! As the perfect ending to such a great meal, and to make the most out of the strawberries, I have scoured my cookbooks to find the perfect dessert. And here it is!

CHOCOLATE STRAWBERRY SHORTCAKE

Take 2 pints of freshly cleaned and sliced strawberries and stir in 1/2 cup of sugar and 1/4 cup of kirsch. If you can't get kirsch, use brandy or cherry schnapps. Cover and chill for 2 hours.

Heat your oven to 350. Line a baking sheet with parchment paper.

Sift into a large bowl 2 cups of all purpose flour with 2 tspns of baking powder and a pinch of salt. Ad 3 tablespoons of sugar. Mix well. Add 1 stick of unsalted butter and work it into the dry mixture with your hands until it looks like coarse crumbs. Wash your hands first. No butt scratchin' when you are doing this. Add 3/4 cup of chocolate milk and gently mix it all up. The dough will be sticky.

Dust your work surface with 1 tablespoon of flour. Turn the dough onto the floured surface. If you have kids or grandkids get them to help you. It is so much fun! Gently fol each edge to the center. Pick it up and add another tablespoon of flour to the surface. Return the dough to the surface and fold it again. Turn the dough over and lightly press it to a 3/4 inch thickness. Cut out 8 shortcakes using a 2 1/2 inch cookie cutter.

Place them on the prepped baking sheet and bake for 25 minutes. Let them cool on a wire rack.

To serve slice the shortcakes in half, like a biscuit. Put a scoop of French Vanilla ice cream in the bottom half and cover with the top of the shortcake. Spoon the strawberries over the top and cover with powdered sugar or whipped cream.

Peter Cottontail will be so proud!