Chocolate-Covered Strawberry Shortcake

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.

• Ready In: 50 mins
• Serves: 6

Ingredients

• To Shortcakes add

• 1⁄4 cup  semisweet chocolate, chopped

• Chocolate Sauce

• 1⁄3 cup heavy cream
• 1  tablespoon light corn syrup
• 4  ounces  semisweet chocolate, chopped

• Strawberries

• 1 (10 ounce) box  frozen strawberries in syrup, thawed
• 4  cups strawberries, hulled and halved
• 1⁄4 cup sugar
• 2  teaspoons fresh lemon juice

• Whipped Topping

• 1⁄2 cup heavy cream
• 2  tablespoons powdered sugar
• 1⁄2 teaspoon vanilla extract

Directions

1. Prepare shortcakes using Recipe #360946, recipe #360946 but add in the chopped chocolate after cutting in the butter.
2. For the chocolate sauce:.
3. 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.
4. Strawberries:.
5. 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.
6. Whipped Topping:.
7. Beat cream, powdered sugar and vanilla together in a bowl with a hand mixer until soft peaks form.
8. To Assemble:.
9. 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.