Ingredients
1 quart fresh strawberries, sliced2/3 cup sugar, divided2 cups all-purpose flour1/4 cup baking cocoa1/2 teaspoon baking soda2 teaspoons baking powder1/4 teaspoon salt1/2 cup cold unsalted butter2/3 cup plus 1 tablespoon miniature semisweet chocolate chips, divided3/4 cup half-and-half cream1 large egg white, lightly beaten1 tablespoon coarse sugar1/2 pint heavy whipping cream3 tablespoons confectioners’ sugar3/4 cup hot fudge ice cream topping10 fresh strawberries or grated chocolate, optionalGrated chocolate, optional
Preparation
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.
