Adieu My Beloved Strawberry Season

Before strawberry season totally wraps up, I'd like to slip in one last hurrah recipe I gleaned from the Food Network for Chocolate Strawberry Shortcakes. Um, who wouldn't eat their vegetables with this on deck for dessert?

For the Shortcakes:

1 cup all-purpose flour plus more for dusting

1/3 cup granulated sugar

2 tablespoons Dutch-processed cocoa powder

3/4 teaspoon baking powder

1/4 teaspoon salt

4 tablespoons cold unsalted butter, cut into pieces

3 ounces milk chocolate, roughly chopped

2 large eggs

1/4 cup heavy cream

1 teaspoon vanilla extract

raw or turbinado sugar, for sprinkling

For the Toppings:

1 quart freshly picked strawberries

1/4 cup granulated sugar

1 cup heavy cream

Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar. cocoa powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.

Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.

Meanwhile,make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a sauce pan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.

Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries. Makes 6 shortcakes.

Bon Appetit!