Chocolate Covered Strawberry Shortcake 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 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.

CHOCOLATE-COVERED STRAWBERRY SHORTCAKE

Steps:

• Prepare shortcakes using Recipe #360946, recipe #360946 but add in the chopped chocolate after cutting in the butter.
• For the chocolate sauce:.
• Bring cream and corn syrup to a simmer in a small saucepan over medium heat. Place chocolate in a bowl and pour cream mixture over. Let stand briefly to melt, then whisk until smooth.
• Strawberries:.
• Crush thawed strawberries in a bowl with a potato masher. Stir in fresh berries, sugar, and lemon juice. Let stand for at least 30 minutes or upt to overnight.
• Whipped Topping:.
• Beat cream, powdered sugar and vanilla together in a bowl with a hand mixer until soft peaks form.
• To Assemble:.
• Halve shortcakes horizontally; coat cut sides with berry juices. Place bottoms on serving dishes, cut side up, then top with chocolate sauce, berries, whipped cream and remaining shortcake halves.

CHOCOLATE STRAWBERRY SHORTCAKE

Steps:

• To make the cake, combine the flour, 1/2 cup granulated sugar, baking powder, baking soda and salt.
• Cut in the shortening until the mixture resembles coarse meal.
• Blend in the soured milk and chocolate; mix well.
• Spread into 2 greased and floured 9" round layer cake pans.
• Combine 2 tablespoons granulated sugar and brown sugar and sprinkle over one layer.
• Bake at 400 degrees F for about 10-12 minutes or until the cake begins to pull away from the sides of the pan.
• Cool.
• Brush each cake layer with 1 tablespoon orange liqueur.
• For the topping, partially melt the chocolate squares with shortening over hot water.
• Remove from the heat and continue stirring until melted.
• Dip 7 strawberries in the chocolate mixture and chill.
• Hull and slice the remaining strawberries.
• To assemble the cake, place the plain cake layer on a serving plate, top with half of the whipped topping and all of the sliced strawberries.
• Top with the second layer and remaining topping.
• Drizzle with the remaining chocolate.
• Arrange the dipped strawberries on top.
• Refrigerate any leftovers.