4 tablespoons cold unsalted butter, cut into pieces
3 ounces milk chocolate, roughly chopped
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
Raw or turbinado sugar, for sprinkling
For the toppings:
1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
1/4 cup granulated sugar
1 cup heavy cream
PREP TIME
15m
COOK TIME
30m
TOTAL TIME
45m
YIELD 6
Instructions
Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper.
Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl.
Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate.
Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the 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 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake. 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.
Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside.
Place the other half 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 with a mixer until medium peaks form; swirl in the strawberry puree.
Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops.
Finish with more strawberry cream and the remaining berries.