Chocolate Strawberry Shortcake

Strawberry season is fast approaching.  Nothing is as good as freshly picked strawberries and I love going to the local farms to pick them.  They taste so much better than what you get in the stores.  Here is a fun change to the regular strawberry shortcake.

6 cups fresh strawberries

¼ cup sugar

1 square semisweet chocolate

1 2/3 cups all purpose flour

1/3 cup unsweetened cocoa powder

¼ cup sugar

1 tbsp baking powder

¼ tsp salt

½ cup butter

1 beaten egg

2/3 cup milk

1 cup whipping cream

2 tbsp sugar

Select 4 strawberries; set aside.  Slice the remaining berries.  Combine sliced berries and ¼ cup sugar; set aside.  Melt semisweet chocolate.  Line a baking sheet with waxed paper.  Spoon melted chocolate over the bottom half of each reserved strawberry.  Place on baking sheet; refrigerate till needed.

For shortcake, in a mixing bowl combine flour, cocoa powder, ¼ cup sugar, baking powder, and salt.  Cut in the butter till mixture resembles coarse crumbs.  Combine egg and milk; add all at once to dry ingredients and stir just to moisten.  Spread dough in a greased 8 x 1 ½ inch round baking pan, building up edge slightly.  Bake in a 450 oven for 15 to 18 minutes or till done.

Cool 10 minutes on a wire rack.  Remove from pan; place on a serving plate.  Beat whipping cream and the 2 tablespoons sugar on medium speed of electric mixer till soft peaks form.  Arrange some sliced berries atop cake.  Spoon whipped cream over top.  Arrange chocolate coated strawberries atop whipped cream.  Serve shortcake warm.  Pass remaining sliced berries.