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Chocolate-Strawberry Shortcakes

Source: Cooking.com
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Rating: 2.5   Reviews: 6 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 25 Minutes
  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
For the Whipped Cream:

1 1/2 cups chilled whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract

Chocolate Sauce (see recipe below)
Other necessary recipes:
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
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   6 servings
Calories: 852
Fat. Total: 51g
Fiber: 6g
Carbohydrates, Total: 100g
Sodium: 376mg
% Cal. from Fat: 54%
Cholesterol: 148mg
Protein: 11g
Spotlight Recipe Review See all 6 reviews »

Rating: 5
by: Michele, AK Reviewed: 04/19/2010
Will make this again!
This was so good - and it tastes as good as it looks! The whole family enjoyed it. It's ALOT of dessert. And 2 lbs of strawberries sounds like too much, but it works out in the end. Not much prep time, and so worth the effort!
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