Chocolate Strawberry Shortcakes

I love strawberry season! Mainly because I love strawberry shortcakes!!! I served this alongside the fish recipe below to further impress 'The Boy.' It worked.

Chocolate Strawberry Shortcakes

Adapted from Food Network Magazine

Ingredients

For the cakes:

1 c flour

1/3 c sugar

2 tbsp cocoa powder

3/4 tsp baking powder

1/4 tsp salt

4 tbsp cold butter, cut into pieces

3 oz milk chocolate, chips or roughly chopped from a bar

2 eggs

1/4 c heavy cream

1 tsp vanilla extract

For the toppings:

1 quart strawberries, hulled and sliced

1/2 c sugar

1 c heavy cream

Directions

Position a rack in the middle of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: whisk the flour, cocoa powder, sugar, baking powder, and salt in a large bowl. Using your fingers, rub the butter into the flour mix until sandy. Add the chocolate. Whisk 1 egg, cream and vanilla in another bowl. Stir into the flour mix with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a cookie cutter or glass.

Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with a little sugar. Bake until firm, about 20 minutes. Set aside to cool.

Meanwhile, make the toppings. Toss the sliced strawberries with 1/4 c sugar and set aside to macerate. In a mixing bowl with a whisk attachment, whisk the heavy cream and other 1/4c sugar to make whipped cream. Continue beating until the mix forms stiff peaks.

When ready to serve, slice the shortcakes horizontally. Top with macerated strawberries and whip cream and enjoy!

* no picture... impressing boy... lost track of purpose...*