Tuesday, May 25, 2010

Chocolate Strawberry Shortcakes

Chocolate Strawberry Shortcakes


1 quart fresh strawberries, sliced
2/3 cup sugar, divided
2 cups all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda

2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
2/3 cup plus 1 tablespoon miniature semisweet chocolate chips, divided
3/4 cup half-and-half cream
1 egg white, lightly beaten
1 tablespoon coarse sugar
1/2 pint heavy whipping cream
3 tablespoons confectioners' sugar
3/4 cup hot fudge ice cream topping
10 fresh strawberries or grated chocolate, optional
Grated chocolate, optional


Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened.
Divide dough into 8 patties, about 3/4-in. thick. Place on waxed-paper-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips.
Bake at 450° for 13 minutes or until toothpick inserted in center comes out clean. Cool slightly. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate.
To serve, carefully cut the shortcakes horizontally and place bottom halves on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired. Yield: 8 servings.
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