Chocolate Strawberry Shortcakes

Don't let the number of ingredients or the number of steps stop you from preparing this delightful dessert.

• Ready In: 33 mins
• Serves: 8

Ingredients

• 1  quart fresh strawberries, sliced, divided
• 2⁄3 cup sugar, divided
• 2  cups all-purpose flour
• 1⁄4 cup  baking cocoa
• 1⁄2 teaspoon baking soda
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup unsalted butter
• 2⁄3 cup  miniature semisweet chocolate chips, plus
• 1  tablespoon  miniature semisweet chocolate chips, divided
• 3⁄4 cup half-and-half cream
• 1  egg white, lightly beaten
• 1  tablespoon  coarse sugar
• 1⁄2 pint heavy whipping cream
• 3  tablespoons confectioners' sugar
• 3⁄4 cup  chocolate fudge topping, divided
• 10  whole strawberries (optional) or 10  whole  grated chocolate (optional)

Directions

1. Combine strawberries and 1/3 cup sugar; refrigerate if desired.
2. In a bowl, combine flour, cocoa, baking soda, baking powder, salt and remaining sugar.
3. Cut in butter and 2/3 cup morsels until crumbly.
4. Add half-and-half and stir until just moistened.
5. Divide dough into 8 patties, about 3/4-inch thick. Place on waxed paper lined baking sheets.
6. Brush with egg white; sprinkle with coarse sugar and remaining morsels.
7. Bake at 450 for 13 minutes or until toothpick inserted in center comes out clean. Cool slightly.
8. Meanwhile, in a mixing bowl, beat whipping cream and confectioners sugar until stiff peaks form. Refrigerate.
9. To serve, carefully split the shortcakes horizontally and place bottom halves on individual dessert plates. Top with one half of each of the strawberries, whipped cream and fudge sauce.
10. Top with top halves of shortcakes and remaining fudge sauce, sliced strawberries and whipped cream. Garnish with a whole strawberry or chocolate curls if desired.