- 25 minutes
- 5 minutes
- 6 to 9 servings
This decadent chocolate twist on a classic summer dessert is sure to be a hit at your next gathering.
- Combine ¼ cup sugar with the strawberries in a medium bowl. Set aside to allow strawberries to macerate. In a medium bowl, combine the remaining sugar with flour, cocoa powder, baking powder and salt. Cut in butter and mix until the mixture becomes coarse crumbs.
- In a separate bowl, beat the egg and add milk. Pour into the flour mixture and stir just until moistened. Drop dough into 18 equal portions onto a lightly greased baking sheet.
- Bake at 450 degrees for 5 minutes (may require additional time depending on your oven) or until a toothpick inserted in centers comes out clean. Cool slightly on a wire rack.
- To serve, split the warm shortcakes in half horizontally. Spoon a dollop whipped cream on each of the 18 shortcake bottoms. Top with strawberries and add shortcake tops. Top with remaining whipped cream and drizzle with chocolate syrup.