Chocolate Strawberry Shortcake

• 1 1/4 c. White Lily self-rising flour
• 1 c. whipping cream, whipped
• 3 to 4 c. sweetened, sliced strawberries or 2 (10 oz.) pkg. frozen, sliced strawberries, thawed
• hot fudge sauce
• 1/3 c. sugar
• 3 Tbsp. unsweetened cocoa
• 1/2 c. butter or margarine
• 1/2 c. semi-sweet chocolate pieces
• 1/2 c. milk

1. Preheat oven to 450u0b0.
2. Grease 8-inch round baking pan.
3. Combine flour, sugar and cocoa.
4. Cut butter or margarine into dry ingredients until mixture resembles coarse crumbs.
5. Add chocolate pieces.
6. Stir in milk just until moistened.
7. Spread dough into prepared pan, building up edges slightly.
8. Bake 15 to 18 minutes. Cool on wire rack 10 minutes.
9. Spoon half the strawberries and half the whipped cream over bottom layer and top with second layer. Spoon remaining strawberries and whipped cream over top.
10. Serve with hot fudge sauce.

white lily selfrising, whipping cream, strawberries, sauce, sugar, unsweetened cocoa, butter, semisweet chocolate pieces, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=380667 (may not work)