Chocolate-Covered Strawberry Shortcake
When you can't decide between strawberry shortcake, or a chocolate dessert, look to this Chocolate-Covered Strawberry Shortcake. Shortcakes loaded with chocolate chunks, then topped with syrupy strawberries, rich chocolate sauce, and fluffy whipped cream are sure to fulfill both your cravings.
FOR THE SHORTCAKES, WHISK:
FOR THE TOPPINGS, CRUSH:
BRING TO A SIMMER:
Frozen strawberries in syrup are usually too mushy to be eaten straight from the package, but they make a flavorful base for fresh strawberries.
Preheat oven to 425°; line a baking sheet with parchment paper.
For the shortcakes, whisk together flour, 3 Tbsp. sugar, baking powder, and salt in a bowl.
Cut butter into flour mixture using a pastry blender until butter is the size of peas, then add ¼ cup chocolate. Stir together ½ cup cream and yogurt in a second bowl, add to flour mixture, and blend with a fork just until dough comes together.
Pat out dough on a lightly floured surface into a circle about 1-inch thick. Using a 2½-inch round cutter, cut out as many shortcakes as possible and place on prepared baking sheet. Gently press scraps into a 1-inch-thick circle and cut remaining biscuits.
Brush shortcakes with cream and sprinkle with sanding sugar. Bake until golden, about 15 minutes.
For the toppings, crush thawed strawberries in a bowl with a potato masher. Stir in fresh strawberries, ¼ cup sugar, and lemon juice. Let stand at least 30 minutes or up to overnight.
Bring ⅓ cup cream and corn syrup to a simmer in a small saucepan over medium heat. Place 4 oz. chocolate in a bowl and pour cream mixture over. Let stand briefly to melt, then whisk until smooth.
Beat ½ cup cream, powdered sugar, and vanilla in a bowl with a hand mixer until soft peaks form.
Halve shortcakes horizontally; coat cut sides with strawberry juices. Place bottoms on serving dishes, cut side up, then top with chocolate sauce, strawberries, whipped cream, and remaining shortcake halves.
To prevent overworking the dough, cut batter into dry ingredients, stir in chocolate pieces, then add liquids.
Coarse-grain sanding sugar gives the shortcakes loads of crunchy texture, but plain sugar is OK too. (Note that the dough for this recipe includes chocolate, not shown.)
Use a potato masher to lightly crush thawed berries in syrup, then add the fresh strawberries.
% Daily Value*
Total Fat 37g 56%
Saturated Fat 23g 114%
Cholesterol 95mg 31%
Sodium 503mg 20%
Carbs 80g 26%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.