Chocolate Strawberry Shortie McShortshortcakes

Totally awesomeness is about all I can say about this one. Probably the most stuff going on thing I got in my book, but it is totally worth it. It's a nice follow up for any "I'm trying to impress you...hint hint nudge nudge know what I mean" dinners. Also it's a good dessert that you can make ahead of time and assemble as needed.


For the topping:

1. 1 quart strawberries, hulled and sliced
2. ¼ cup sugar
3. 1 cup heavy cream

For the shortcakes:

1. 1 cup all-purpose flour, plus extra for dusting
2. ⅓ cup sugar
3. 2 tablespoons cocoa powder
4. ¾ teaspoon baking powder
5. ¼ teaspoon salt
6. 4 tablespoons cold unsalted butter, cut into pieces
7. 3 ounces milk chocolate, roughly chopped
8. 2 large eggs
9. ¼ cup heavy cream
10. 1 teaspoon vanilla extract (or 1 bean again for you elitists)
11. raw sugar for sprinkling

1. Position a rack in the middle of the oven; preheat to 400°. Line a baking sheet with parchment paper. Make the shortcakes. Whisk the flour, sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into flour mixture 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 ½-in. thick. Cut into 6 rounds with a knife or a cookie cutter, using the scraps for the last cake.
2. Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
3. Meanwhile, make the topping; toss half of the strawberries with half of the sugar in a bowl, set aside. Place the remaining of each in a saucepan, cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream; swirl in the strawberry puree.
4. Split the shortcakes in half. Layer some of the strawberry cream and fruit on the bottoms; cover with tops. Finish layering with cream and berries.