Chocolate Lovers Strawberry Shortcakes 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 the oven to 350 degrees F. Line 40 cups from 2 (24-cup) mini cupcake pans or 16 cups from 2 regular-size (12-cup) muffin pans with paper cupcake liners.
• Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, vanilla, and espresso powder until smooth. Pour the wet mixture into the dry mixture and mix with a fork or small whisk. Divide the batter evenly among the prepared cupcake liners. The cups should be filled about 2/3-full, and bake until a toothpick inserted in the center comes out clean, about 20 to 22 minutes for the mini cupcakes and about 25 minutes for the regular-size cupcakes. Cool the cupcakes in the pans for 5 minutes and then transfer to a rack to cool completely.
• Slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with confectioners sugar, if using.
• Combine the confectioners' sugar, margarine, and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency.

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.

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:

• Make cake.
• Preheat oven to 350, and grease and flour 2 9inch round layer pans.
• Microwave 6 chocolate and 3/4 cup margarine in large microwavable bowl on high 2 minutes until margarine is melted.
• Remove and stir until chocolate is completely melted.
• Stir 1 1/2 cups sugar into melted chocolate til well blended.
• Beat in eggs one at a time with electric mixer.
• Mix well.
• Add 2 tsp vanilla.
• Add ½ cup of flour, baking soda and salt, mixing well.
• Beat in remaining 2 cups flour alternating with the water until smooth.
• Bake 35 minutes until toothpick inserted comes clean.
• Cool in pans 10 minutes then remove from pans and cool on wire racks.
• Make glaze.
• In microwavable bowl, put 3 sqrs chocolate, 3 TBS water and 1 TBS margarine on high 1-2 minutes, until chocolate is almost melted, stirring once during cooking.
• Remove from oven and stir until chocolate is completely melted.
• Stir in powdered sugar and 1/2 tsp vanilla until smooth.
• (If thinner glaze is desired add ½ -1 tsp more water).
• Dip 5-6 garnish berries lightly into glaze and set on wax paper lined plate in refrigerator to slightly firm up.
• To assemble cake.
• Mix strawberries, 2 TBS sugar and 1 tsp vanilla together.
• Place one cake layer on serving plate, flat side up, (place small strips of wax paper all around the sides of cake to catch drips).
• Spoon ½ of strawberries top of cake, laying them as flat as possible.
• Drizzle with ½ of the glaze over berry mixture and down sides of cake.
• Top with ½ of the cool whip.
• Repeat layer.
• Remove wax paper strips.
• Garnish with chocolate covered strawberries.
• Refrigerate.

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.