Strawberries and chocolate offer a divine blend of flavors. Grocers and farmers markets feature strawberries from late spring through the summer, so that's the time enjoy fresh strawberry desserts or buy for making jams and jellies. They can also be easily frozen.
This recipe makes 6 short cakes, but you can double it, then freeze extras. I've also served this shortcake with sliced peaches, bananas or a scoop of ice cream.
Strawberry Chocolate Short Cake
1 - 3/4 cups biscuit/baking mix
1/3 cup sugar, plus a tsp. for sprinkling
1/4 cup baking cocoa
1/2 cup milk
1/4 cup butter, melted
1 egg white
1 pint fresh strawberries, or frozen
1 cup whipped cream
1 - 1/2 Tabs. confectioners' sugar
1/2 cup chocolate syrup, optional
Combine biscuit mix, 1/3 cup sugar and cocoa. Stir in milk and butter; mix well. Drop by 1/3 cups at least 2 inches apart onto a greased baking sheet. Beat egg white until foamy; brush over shortcakes. Sprinkle with remaining sugar.
Bake at 400° for 15-18 minutes. Cool on wire racks. Makes 6 shortcakes
In a mixing bowl, beat cream and confectioners' sugar until soft peaks form. Slice strawberries.
Split shortcakes horizontally. Spoon half of the whipped cream and sliced berries between cake layers. Spoon remaining whipped cream on top. Top with more berries and drizzle with chocolate syrup if desired.