Ingredients
1/4 cup confectioners’ sugar1 tablespoon baking cocoa1 tube (16.3 ounces) large refrigerated buttermilk biscuits2 cups sliced fresh strawberries or frozen sliced strawberries, thawed and drained1 tablespoon sugar1 cup heavy whipping cream2 tablespoons baking cocoa1/3 cup confectioners’ sugarHot fudge ice cream topping, warmed
Preparation
Preheat oven to 350°. In a shallow bowl, mix confectioners’ sugar and cocoa until blended. Dip biscuits in cocoa mixture to coat; shake off excess.
Place 2 in. apart on an ungreased baking sheet. Bake 12-14 minutes or until lightly browned. Remove from pan to a wire rack to cool slightly.
In a small bowl, toss strawberries with sugar. In another bowl, beat cream and cocoa until cream begins to thicken. Add confectioners’ sugar; beat until soft peaks form.
To serve, split shortcakes in half. Fill with strawberries and half of the whipped cream. Serve with fudge topping and remaining whipped cream.
