Chocolate and strawberries just go together. I happen to be reading a book that talks about chocolate covered strawberries frequently so it made me hungry for the combination. I made this in the food processor for ease of preparation. There's a bar of Ghirardelli dark chocolate chopped up in the shortcake. It's great to hit a little pocket of melting chocolate when served warm.
Dark Chocolate Strawberry Shortcake
In your food processor ~
1 - 3.17 oz Ghirardelli Midnight Reverie bar (chop this first)
1 cup + 2 tbsp flour
1/3 cup sugar
2 tbsp Double Dutch Dark Chocolate cocoa powder
3/4 tsp baking powder
1/4 tsp sea salt
Turn on the food processor and mix with the same chopping blade and let all the dry ingredients get completely incorporated.
Add in ~
1 large egg
1/4 cup whipping cream
1 tsp vanilla
4 tbsp cold butter, chopped into smaller pieces.
Turn the food processor and keep it on until a ball forms. Turn out dough onto a floured surface and add any additional flour until the dough is no longer sticky. Press out until dough is 1/2" thick. Cut out with a biscuit cutter in the desired size you want to make the shortcakes. Place on a parchment lined baking sheet. Put the baking sheet in the refrigerator for 1 hour. After an hour, place in a preheated oven of 400° for 18 minutes. Serve with macerated strawberries and whipped cream.