Ingredients Jump to Instructions ↓

  1. 4 1/3 cup(s) buttermilk baking mix (such as Bisquick) , sifted

  2. 2 ounce(s) Dutch process unsweetened cocoa

  3. 1/2 cup(s) granulated sugar plus extra for dusting

  4. 1 1/2 cup(s) semi sweet chocolate chips

  5. 1 cup(s) buttermilk

  6. 3 ounce(s) unsalted butter

  7. 2 large egg whites , lightly beaten

  8. 4 cup(s) heavy cream

  9. 1/4 cup(s) confectionery sugar

  10. 1 1/2 pound(s) fresh strawberries , washed, stemmed and cut in half

  11. 4 ounce(s) unsweetend chocolate

  12. 1/2 cup(s) unsalted butter

  13. 2 cup(s) granulated sugar

  14. 1/8 teaspoon(s) salt

  15. 12 ounce(s) evaporated milk

Instructions Jump to Ingredients ↑

  1. preheat the oven to 400 degrees F In a large bowl combine the baking mix, cocoa, 1/2 cup sugar, and chocolate chips. Stir in the buttermilk and melted butter and blend thoroughly.

  2. Using a 1/2 cup measuring cup, scoop up the batter and place on a prepared cookie sheet pan, spacing each cake about 3 inches apart.Flatten the batter slightly with the back of a spatula.

  3. Brush each shortcake with the egg white and dust with additional granulated sugar. Bake for 12 minutes , or until the cakes are just set and the tops are crinkly. Set aside to cool.

  4. In a large bowl whip the cream and add confevtioner's sugar to taste.

  5. Split each shortcake horizontally . Place the bottom half on a plate and spoon on 1/4 to 1/2 cup whipped cream and a layer of sliced strawberries. Cover with the top half of the shortcake , and garnish with a dollop of whipped cream. Drizzle with chocolate glaze (see below) over the cream and top with a whole strawberry For the chocolate Glaze: In a large sauce pan over moderate heat combine all ingredients: 4 oz unsweetened chocolate, 1/2 cup butter, 2 cups sugar, 1/8 teaspoon salt and 12 oz can evaporated milk. Cook, stirring occsionally, until everything is dissolved.Bring to a boil, then cook for 2 minutes (3 minutes for a thicker sauce). Remove from the heat and beat vigorously with amixer for 10 seconds.Serve over strawberry shorcakes, whipped cream or over ice cream. (Sauce keeps well in a rfrigerator and can be reheated.


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