Chocolate Strawberry Shortcake
(from BearNakedBaker’s recipe box)
I do not use egg wash, just sprinkle shortcakes with turbinado before baking. Read entire recipe BEFORE you start. I put all the berries on the inside before replacing top, when assembling.
Source: BNB
Prep time: 20 minutes
Cook time: 20 minutes
Serves 8 people
Categories: Chocolate
Ingredients
- 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 cold unsalted butter
- 2/3 cup miniature chocolate chips
- 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 or granulated sugar
- 3/4 cup hot fudge ice cream topping
Directions
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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.
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Divide dough into 8 patties, about 3/4-in. thick. Place on parchment paper-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips.
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Bake at 350* for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners’ sugar until stiff peaks form. Refrigerate.
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To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries. Replace shortcake tops; top with remaining berries (optional) ,whipped cream and drizzle with fudge topping.