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Strawberry Chocolate Shortcake

3-1/2 cups biscuit/baking mix
2/3 cup plus 2 teaspoons sugar, divided
1/2 cup baking cocoa
1 cup milk
1/3 cup butter, melted
1 egg white
2-1/2 pints fresh strawberries
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1 cup chocolate syrup

In a bowl, combine biscuit mix, 2/3 cup sugar and cocoa. Stir in milk
and butter; mix well. Drop by 1/3 cupfuls at least 2 in. apart onto a

Printed from tasteofhome.com Oct 7, 2008

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Strawberry Chocolate Shortcake cont.

greased baking sheet. Beat egg white until foamy; brush over
shortcakes. Sprinkle with remaining sugar. Bake at 400° for 15-18
minutes. Cool on wire racks. Set aside 10 whole strawberries;
slice remaining strawberries. In a mixing bowl, beat cream and
confectioners' sugar until soft peaks form. Just before serving,
split shortcakes horizontally. Spoon half of the whipped cream and
all of the sliced berries between cake layers. Spoon remaining
whipped cream on top. Drizzle with chocolate syrup; top with a whole
berry.

Yield: 10 servings.