- 2 cups all purpose flour
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips
- 1 2/3 to 1 3/4 cups chilled whipping cream
- Melted unsalted butter
- Additional sugar
- 2 pints vanilla ice cream or frozen yogurt
- Purchased chocolate sauce
- 2 1-pint baskets strawberries, hulled, halved, lightly sugared
- 1 cup chilled whipping cream, whipped
- Fresh mint sprigs (optional)
- Preheat oven to 325°F. Sift flour, 1/2 cup sugar, cocoa, baking powder, baking soda and salt into large bowl. Mix in chocolate chips. Mix in just enough chilled cream to form dough that will be firm enough to roll out. Turn out dough onto well-floured work surface. Using well-floured hands, pat out dough to 3/4-inch-thick rectangle, frequently sliding long knife under dough to prevent sticking. With floured 2-inch star-shaped cookie cutter, cut out stars. Gather dough scraps; pat out to 3/4-inch-thick rectangle and cut out additional stars (for total of about 24).
- Brush stars with butter, sprinkle with additional sugar. Arrange shortcake stars sugared side down on 2 heavy large baking sheets. Brush tops with butter and sprinkle with sugar. Bake until shortcakes feel firm and tester inserted into center comes out with a few moist crumbs, about 22 minutes. Transfer shortcakes to racks and cool (Can be made 1 day ahead. Cover, let stand at room temperature.)
- Place scoop of ice cream in each of 8 bowls. Garnish with sauce, berries, whipped cream, 1 or 2 stars and mint, if desired. Serve immediately.