Chocolate-Strawberry Shortcakes

By Coppermouse

Shortcakes are fragile so be extra careful when splitting them for dessert. Use your favorite chocolate sauce

Ingredients

• For the Shortcakes:
• 6 ounces bittersweet or semisweet chocolate, chopped
• 1/3 cup plus 2 teaspoons sugar
• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
• 1 large egg
• 1/4 cup whole milk
• For the Strawberries:
• 2 pounds strawberries, hulled, sliced
• 1/4 cup sugar
• For the Whipped Cream:
• 1 1/2 cups chilled whipping cream
• 3 tablespoons sugar
• 1 teaspoon vanilla extract

Preparation

Step 1

FOR THE SHORTCAKES:
Preheat oven to 375 degrees F.

Line heavy large baking sheet with silicone baking pad or parchment paper. Combine chocolate and 1/3 cup sugar in food processor and process until chocolate is finely ground. Add flour, cocoa powder, baking powder and salt; process until combined. Add butter and process until mixture resembles fine meal. Mix egg with milk in small bowl to blend; pour over flour mixture in processor and pulse just until combined. Spoon dough into six 3-inch mounds on prepared baking sheet, spacing evenly. Sprinkle with remaining 2 teaspoons sugar. Bake until cooked through, about 18 minutes. Carefully transfer shortcakes to rack. Cool completely.

FOR THE STRAWBERRIES:
Toss strawberries and 1/4 cup sugar in large bowl. Let stand until juices form, stirring occasionally, about 1 hour.

FOR WHIPPED CREAM:
Mix cream sugar and vanilla until soft peaks form

Using serrated knife, carefully split shortcakes horizontally in half. Place bottom halves on each of 6 plates. Top shortcakes with strawberries, chocolate sauce, then whipped cream. Top with shortcake tops and serve.