White Chocolate Chip Shortcake With Basil Strawberries Recipes

SANDRA'S SHORTCAKE

Steps:

• Preheat oven to 350 degrees F.
• Unroll biscuits, place on baking sheet and bake in the oven according to directions.
• Meanwhile, in a medium bowl, combine the strawberries and half of the sugar. Let stand for 1 hour to meld flavors.
• In a small bowl, combine remaining sugar and cinnamon.
• Remove biscuits from oven; split the biscuits and dredge in cinnamon sugar; place on serving plate. Top biscuits with macerated strawberries.
• Place whipped topping in a bowl and fold in the sour cream. Garnish shortcakes with a dollop of whipped topping mixture.

STRAWBERRY SHORTCAKES WITH WHITE CHOCOLATE MOUSSE

Steps:

• For shortcakes:
• Preheat oven to 425°F. Line baking sheet with parchment paper. Blend flour, 3 tablespoons sugar, baking powder, baking soda and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal. Add 1/2 cup buttermilk and process just until moist clumps form. Blend in chopped chocolate using on/off turns.
• Turn dough out onto lightly floured work surface. Dust lightly with flour. Gently press dough to 1/2-inch thickness. Using 3 1/4-inch cutter, cut out shortcakes. Gather dough scraps and press to 1/2-inch thickness; cut out additional shortcakes for a total of 6. Transfer shortcakes to prepared baking sheet. Brush shortcakes with remaining 1 tablespoon buttermilk. Sprinkle with 1 teaspoon sugar.
• Bake shortcakes until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack and cool. (Can be prepared 8 hours ahead. Let stand at room temperature.)
• For topping:
• Toss strawberries, sugar and liqueur in large bowl. Let stand at room temperature until juices form, tossing occasionally, about 1 hour.
• Cut shortcakes horizontally in half. Place 1 shortcake bottom on each of 6 plates. Spoon 1/3 cup White Chocolate Mousse over each. Spoon some of strawberry topping over each. Cover each with shortcake top. Top each with spoonful of mousse, then more strawberry topping and serve.

CHOCOLATE STRAWBERRY SHORTCAKES

Steps:

• Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened. , Divide dough into 8 patties, about 3/4-in. thick. Place on parchment-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips. , Bake at 400° for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate., To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired.