Chocolate Covered Strawberry Shortcake Food

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 STRAWBERRY SHORTCAKE

Steps:

• For Sauce:
• Combine cream and sugar in heavy small saucepan. Stir over medium-high heat until mixture comes to boil. Remove from heat. Add chocolate and stir until chocolate melts and sauce is smooth. Mix in brandy and vanilla. (Can be prepared 2 days ahead. Cover and chill.)
• For Biscuit:
• Preheat oven to 375°F. Butter 9-inch-diameter cake pan with 1 1/2- inch-high sides; dust with flour. Combine 2 cups flour, 3 tablespoons sugar, baking powder, baking soda and salt in large bowl; whisk to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Add chopped chocolate. Gradually add 2/3 cup buttermilk, stirring with fork until dough forms.
• Transfer dough to cake pan; press gently to level top. Brush dough with 2 tablespoons buttermilk, then sprinkle with 2 tablespoons sugar. Bake biscuit until cooked through and golden on top, about 25 minutes. Cool biscuit in pan on rack (biscuit will be 1 to 1 1/2 inches high.)
• For Filling:
• Reserve 8 berries for garnish. Slice remaining berries into large bowl. Add 4 tablespoons sugar and toss to coat; let stand until berries begin to release juices, about 30 minutes. Combine whipping cream, vanilla and 1 tablespoon sugar in medium bowl. Whip to soft peaks. Cover and chill cream until ready to serve.
• Rewarm sauce over low heat, stirring often. Cut around pan sides to loosen biscuit. Turn biscuit out onto work surface. Using long serrated knife, carefully cut biscuit in half horizontally. Using large spatula as aid, place biscuit bottom on platter. Spoon sliced berries with their juices over. Drizzle with some chocolate sauce. Spoon all but 1/2 cup whipped cream over; cover with biscuit top. Drop reserved whipped cream in dollops onto biscuit. Garnish with reserved whole strawberries. Cut into wedges and serve, passing remaining chocolate sauce separately.

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 COVERED STRAWBERRY MOCKTAIL

Steps:

• For the strawberry simple syrup: Combine the sugar and water in a small saucepan and bring to a boil over medium-high heat. Add the sliced strawberries. Using a fork, press the strawberries to release their juices. Allow the mixture to boil for 1 to 2 minutes. Steep for at least 10 minutes. Strain the mixture into a resealable jar. Cover and keep in the refrigerator until ready to serve.
• For the mocktail: Combine the milk, chocolate syrup and strawberry simple syrup in a cocktail shaker filled with ice. Shake until thoroughly chilled. Strain into 2 martini glasses. To garnish, place a strawberry on the rim of each glass, dust with grated chocolate and sprinkle with ground cinnamon. Serve immediately.

CHOCOLATE-STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 400°F.
• Mix first 4 ingredients in large bowl. Stir in 1/2 cup granulated sugar. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add next 3 ingredients; mix well. Pour into 2 greased and floured 9-inch round pans. Mix 2 Tbsp. granulated sugar and the brown sugar; sprinkle over batter.
• Bake 12 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Melt semi-sweet chocolate as directed on package. Place one cake layer on plate; top with half each of COOL WHIP and berries. Cover with second cake layer. Top with remaining COOL WHIP and berries; drizzle with semi-sweet chocolate.