Double Chocolate Strawberry Shortcakes

• FOR THE SHORTCAKES:
• 1 cup All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 3 Tablespoons Granulated Sugar
• 3 Tablespoons Unsweetened Cocoa Powder
• 1/4 cups Cold Butter Cubed
• 1 ounce, weight Semi Sweet Chocolate, Cut Into Chunks
• 2/3 cups Cold Milk
• _____
• FOR THE CREAM:
• 1 cup Cold Heavy Cream
• 6 Tablespoons Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Cornstarch (Optional)
• _____
• FOR THE STRAWBERRIES:
• 1 pint Strawberries, Washed And Sliced
• 2 dashes Sugar

1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray and set aside. In a large bowl, stir all dry ingredients together. Using a pastry cutter or fork, break up butter until a coarse texture forms and there are little chunks of butter throughout. Stir in chocolate chunks and milk. Drop by the spoonful onto the prepared pan. (I used a cookie scoop and made mini ones, but this should make 8 regular ones.) Bake 8-10 minutes for mini ones and 10-14 minutes for the larger ones. Cool completely before topping with strawberries and cream.
2. For the cream, whip heavy cream, sugar, vanilla and cornstarch together until firm peaks form. If making this in advance, the cornstarch will help keep the cream fluffy and prevent it from deflating. Store in the refrigerator until ready to serve.
3. Sprinkle a few dashes of sugar over prepared strawberries and stir. Store in the refrigerator until ready to serve.
4. Cut chocolate biscuits in half horizontally and fill with cream and sliced strawberries. Top with more cream and strawberries and serve!

allpurpose, baking powder, salt, sugar, cocoa, ubc, sweet chocolate, milk, cream, heavy cream, sugar, vanilla, cornstarch, strawberries, sugar

Taken from tastykitchen.com/recipes/desserts/double-chocolate-strawberry-shortcakes/ (may not work)