INGREDIENTS
1 quart fresh strawberries, sliced
2/3 cup sugar, divided
2 cups all-purpose flour
1/4 cup baking cocoa
1/2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/2 cup cold unsalted butter
2/3 cup plus 1 T. miniature semisweet chocolate chips, divided
3/4 cup half and half cream
1 egg white, lightly beaten
1 T. coarse sugar
1/2 pint heavy whipping cream
3 T. confectioners' sugar
3/4 cup. hot fudge ice cream topping
10 fresh strawberries
Grated chocolate
DIRECTIONS
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 inch thick. Place on parchment paper-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips.
Bake at 450 degrees for 13 minutes or until toothpick inserted near 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. Yield: 8 servings.
*From The FoodNetwork
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