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Chocolate Strawberry Shortcakes

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Active Time:  25 Minutes
Total Time:  1 Hour 25 Minutes
Yield:  6 servings

Rich chocolate shortcakes with sweetened strawberries, chocolate sauce and whipped cream. Shortcakes are fragile so be extra careful when splitting them for dessert.

RECIPE 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

1 1/2 cups chilled whipping cream

3 tablespoons sugar

1 teaspoon vanilla extract

Chocolate Sauce

Chocolate Strawberry Shortcakes Recipe at Cooking.com

DIRECTIONS

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.

DO-AHEAD TIP:
Shortcakes can be made 1 day ahead. Wrap individually in plastic and store at room temperature.

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

Combine cream, sugar and vanilla in cream whipper.

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.

Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: 6 servings

Calories:

852

Fat. Total:

51g

Fiber:

Carbohydrates, Total:

100g

Sodium:

376mg

% Cal. from Fat:

54%

Cholesterol:

148mg

Protein:

11g

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