Prep 45 mins
Cook 5 mins
A casual yet elegant dessert. I posted the recipe for Classic Shortcakes separately, then use this recipe to top the shortcakes. The strawberries need to stand for at least 30 minutes, but can be made the day before. Time doesn't include standing time for strawberries.
To Shortcakes add
- 1⁄4 cup semisweet chocolate, chopped
- 1⁄3 cup heavy cream
- 1 tablespoon light corn syrup
- 4 ounces semisweet chocolate, chopped
- 1 (10 ounce) box frozen strawberries in syrup, thawed
- 4 cups strawberries, hulled and halved
- 1⁄4 cup sugar
- 2 teaspoons fresh lemon juice
- 1⁄2 cup heavy cream
- 2 tablespoons powdered sugar
- 1⁄2 teaspoon vanilla extract
- 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.
- 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.
This was very good. We don't like the sweetened frozen strawberry sauce, so I just increased the amount of strawberries and made my own sauce. The chocolate sauce was a breeze to put together. I served with some fresh raspberries on top. Made and reviewed for PRMR. Sorry it took so long. Thanks! :)
Hi Diner 524, It never occurred to me to include chocolate in a strawberry shortcake. Wow, was this neat! One of my favorite flavor combinations. Even though it's still late winter, strawberries show up at the local market from places unknown and I can't pass them up. What a wonderful way to indulge!