Chocolate Strawberry Shortcakes
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min. + cooling
YIELD: 8 servings.
Shortcake is one of the greatest desserts, especially when using fresh strawberries. These chocolate strawberry shortcakes are a great treat to serve to guests. —Taste of Home Test Kitchen
Ingredients
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1 quart fresh strawberries, sliced
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2/3 cup sugar, divided
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2 cups all-purpose flour
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1/4 cup baking cocoa
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1/2 teaspoon baking soda
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2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup cold unsalted butter
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2/3 cup plus 1 tablespoon miniature semisweet chocolate chips, divided
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3/4 cup half-and-half cream
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1 large egg white, lightly beaten
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1 tablespoon coarse sugar
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1/2 pint heavy whipping cream
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3 tablespoons confectioners' sugar
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3/4 cup hot fudge ice cream topping
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10 fresh strawberries or grated chocolate, optional
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Grated chocolate, optional
Directions
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1.
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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2.
Divide dough into 8 patties, about 3/4-in. thick. Place on parchment-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips.
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3.
Bake at 400° 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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4.
To assemble, split shortcakes in half. Place cake bottoms 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.
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