Chocolate Covered Strawberry Shortcakes

Today in this recipe, I’ll show you how to prepare Chocolate Covered Strawberry Shortcakes or you can say that you will know the great recipe to make Chocolate Covered Strawberry Shortcakes, today. So, without wasting time let’s start:

Time To Make It

The approximate time to make the Chocolate Covered Strawberry Shortcakes is shown in table which is given below:

Prep Time	Cook Time	Total Time	Servings
20 minutes	30 minutes	50 minutes	6 Shortcakes

Ingredients To Make Chocolate Covered Strawberry Shortcakes

To make the Chocolate Covered Strawberry Shortcakes, the ingredients which are required to make this recipe are the following which are shown below: 

For the Shortcakes:

• Two cups of all-purpose flour
• One-third tsp baking powder
• Three tablespoons sugar, half a teaspoon salt
• Four tablespoons of VERY cold, cut into tiny pieces unsalted butter (1/2 stick).
• One cup HEAVY COLD cream
• One tsp vanilla

For the Hot Fudge Sauce:

• 4 tablespoons of unsalted butter, divided into pieces with a half stick
• Ghirardelli Premium Chocolate Baking Chips, 60% Cacao, 1 cup
• One can, or fourteen ounces Condensed milk with added sweetness
• Half a teaspoon of salt
• Half a teaspoon of extract from vanilla

For the Strawberries:

• Two pounds of freshly picked, hulled, and quartered strawberries
• 1/4 cup of sugar, granulated
• Two tablespoons of freshly squeezed lemon juice (from around one big lemon) and two teaspoons of finely shredded lemon zest
• half a teaspoon of essence from vanilla
• 1/4 tsp salt

For the Whipped Cream:

• Two cups of heavy whipping cream, VERY cold
• One to two teaspoons of powdered sugar
• Half a teaspoon of extract from vanilla

Garnish:

• mint leaves that are fresh
• Ghirardelli Impressions Chocolates for Valentine’s Day

Instructions To Make Chocolate Covered Strawberry Shortcakes

To make the Chocolate Covered Strawberry Shortcakes, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Chocolate Covered Strawberry Shortcakes and the instructions are the following which are shown below: 

For the Shortcakes:

1. Set the oven temperature to 425°F. Put parchment paper on a large baking sheet and set it aside.
2. Mix the flour, sugar, baking powder, and salt in a large basin. Using a whisk, mix the ingredients until thoroughly blended.
3. Add the little chunks of butter and rapidly mix the butter with your finger tips into the dry ingredients until almost integrated. After adding the cream, use your hands to stir until the dough barely comes together. It’s going to be shaggy.
4. Place the dough onto a sanitised surface and use your hands to gently work any stray bits into the dough. Using a rolling pin, pat the dough into a rectangular shape and spread it out to a thickness of approximately one inch. Cut out as many shortcakes as you can with a round or heart-shaped (3–4 inch) biscuit cutter; I generally get three out of the first roll.
5. Continue cutting out the dough and rerolling the leftover dough until you have six shortcakes in all.
6. After putting the shortcakes on the prepared baking sheet, bake them for about 16 minutes, or until they are puffy and golden brown. To cool fully, move the heated shortcakes to a cooling rack.

For the Hot Fudge Sauce:

1. In a medium-sized sauce pan, melt the butter over medium heat. Add the chocolate baking chips and whisk until the chips are melted, once the butter has melted completely.
2. Mix in the Sweetened Condensed Milk well with a whisk.
3. Once the sauce is smooth and silky, keep whisking and simmering. Put away until required.
4. Any leftovers should be refrigerated.

For the Strawberries:

1. Strawberries should be quartered and combined with sugar, lemon zest, lemon juice, vanilla, and salt in a large dish. Stir well to coat the strawberries fully and refrigerate for at least 20 minutes or up to 1 hour.

For the Whipped Cream:

1. Pour the cool whipping cream into a large basin or the stand mixer’s body that has the whisk attachment attached. Beat the cream on medium-high speed until soft peaks form. After adding the sugar and vanilla, beat for a total of three to four minutes, or until medium-stiff peaks form.

Assembly:

1. Cut a shortcake in two halves. Top with the other half of the shortcake and place a scant cup of strawberries and two teaspoons of hot fudge in the centre. Top the shortcake with two more tablespoons of hot fudge, a dollop of whipped cream, and any toppings you want. Serve right away and repeat as necessary!

NOTES

*If you like a less sweet dessert, you may use quartered strawberries instead of the sweetened ones.

Conclusion (Chocolate Covered Strawberry Shortcakes)

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