Chocolate-Covered Strawberry Shortcake - cooking recipe

Ingredients

To Shortcakes add
1/4 cup semisweet chocolate, chopped
Chocolate Sauce
1/3 cup heavy cream
1 tablespoon light corn syrup
4 ounces semisweet chocolate, chopped
Strawberries
1 (10 ounce) box frozen strawberries in syrup, thawed
4 cups strawberries, hulled and halved
1/4 cup sugar
2 teaspoons fresh lemon juice
Whipped Topping
1/2 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Preparation

Prepare shortcakes using Recipe #360946, recipe #360946 but add in the chopped chocolate after cutting in the butter.
For the chocolate sauce:.
Bring cream and corn syrup to a simmer in a small saucepan over medium heat. Place chocolate in a bowl and pour cream mixture over. Let stand briefly to melt, then whisk until smooth.
Strawberries:.
Crush thawed strawberries in a bowl with a potato masher. Stir in fresh berries, sugar, and lemon juice. Let stand for at least 30 minutes or upt to overnight.
Whipped Topping:.
Beat cream, powdered sugar and vanilla together in a bowl with a hand mixer until soft peaks form.
To Assemble:.
Halve shortcakes horizontally; coat cut sides with berry juices. Place bottoms on serving dishes, cut side up, then top with chocolate sauce, berries, whipped cream and remaining shortcake halves.