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Strawberry Chocolate Shortcake
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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 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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |