Chocolate Chip Strawberry Shortcakes Recipes

CHOCOLATE STRAWBERRY SHORTCAKES

Steps:

• 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 parchment-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips. , 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., 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.

CHOCOLATE CHIP STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 375°. In a small bowl, combine strawberries and sugar; cover and refrigerate until serving., In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms. Gently stir in chocolate chips., Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake 18-20 minutes or until golden brown. Remove to wire racks to cool., Cut biscuits in half horizontally. Spoon fruit onto bottom halves. Top with whipped cream if desired; replace biscuit tops. Serve immediately.

CHOCOLATE STRAWBERRY SHORTCAKES

Steps:

• Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
• Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
• Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
• Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.

WHITE CHOCOLATE CHIP SHORTCAKE WITH BASIL STRAWBERRIES

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl combine the strawberries with 1 tablespoon of sugar. Set aside.
• In a large bowl, whisk together the baking mix and 1/4 cup sugar. Stir in the milk and butter, then fold in the chocolate chips. Pat the dough out on a floured surface, cut into 8 triangles, and arrange on an ungreased baking sheet. Bake until golden brown, about 8 to 10 minutes. Remove from the oven and let cool.
• Add the chopped basil to the strawberries and toss to combine.
• With an electric hand mixer, whip the cream in a medium bowl, with the remaining sugar and the vanilla. Slice the shortcakes in half. Put the bottom halves of each shortcake on serving plates and spoon some strawberries over each half. Dollop each with whipped cream and cover with the shortcake tops. Garnish with a bit more whipped cream and a strawberry slice before serving.

CHOCOLATE STRAWBERRY SHORTCAKE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.
• In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
• Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
• In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
• Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.