posted by marleah 05-14-102 6:00 PM
from Taste of Home magazine several years ago, Suzanne McKinley of Lyons, GA submitted it.
Strawberry Chocolate Shortcake
serves 10
3 1/2 cups baking mix (like Bisquick)
2/3 cup sugar
1/2 cup baking cocoa
1 cup milk
1/3 cup butter or margarine, melted
1 egg white, optional
2 teaspoons sugar, optional
1 (16 oz) container Cool Whip, about
about 3 pints fresh strawberries
1 cup chocolate syrup
Combine biscuit mix, sugar and cocoa. Stir in milk and melted butter, mix well. Drop by 1/3 cupfuls at least 3 inches apart onto a greased baking sheet, making 10 cakes. Mound the batter high as these will spread and flatten as they bake. (Optional, beat egg white until foamy, brush over shortcakes. Sprinkle with 2 tspn sugar.)
Bake at 400 degrees for 15-18 minutes. Cool on wire racks.
Set aside 10 whole strawberries; slice remaining strawberries. Split shortcakes horizontally. Spoon whipped cream and sliced berries between cake layers. Spoon remaining whipped cream on top. Spoon with chocolate syrup, top with a whole berry. (Note: the towers toppled if we put much inside, so we mounded extra Cool Whip and berries on the side.)