CHOCOLATE COVERED STRAWBERRY SHORTCAKES

http://bakerbynature.com/chocolate-covered-strawberry-shortcakes/

Ingredients

For the Shortcakes:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
4 tablespoons VERY cold unsalted butter (1/2 stick), cut into tiny pieces
1 cups VERY COLD heavy cream
1 teaspoon vanilla
For the Hot Fudge Sauce:
4 tablespoons Unsalted Butter (1/2 stick), cut into pieces
1 cup Ghirardelli 60% Cacao Premium Chocolate Baking Chips
1 can (14 oz) Sweetened Condensed Milk
1/2 teaspoon salt
1/2 teaspoon vanilla extract
For the Strawberries:
2 pounds fresh strawberries, rinsed, hulled, and quartered
1/4 cup granulated sugar
2 teaspoons finely grated lemon zest
2 tablespoons freshly squeezed lemon juice (from about 1 large lemon)
1/2 teaspoons vanilla extract
1/4 teaspoon salt
For the Whipped Cream:
2 cups VERY cold heavy whipping cream
1-2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Garnish:
Fresh mint leaves
Ghirardelli Valentine's Day Impressions Chocolates
Instructions

For the Shortcakes:
Preheat the oven to 425°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl combine the flour, baking powder, salt, and sugar; using a whisk stir the ingredients together until well combined.
Add the tiny butter pieces and - working quickly - work the butter into the dry ingredients with your finger tips until it’s almost completely incorporated. Drizzle in the cream and mix with your hands until the dough just comes together. It will be shaggy.
Turn the dough out onto a clean surface and gently knead any loose pieces together with your hands. Pat the dough into a rectangle and, using a rolling pin, roll it out until it’s about 1 inch thick. Using a heart shaped or round biscuit cutter (3-4 inches), cut out as many shortcakes as possible; I usually get 3 out of the first roll.
Re-roll the dough scraps and continue cutting out the dough until you have a total of 6 shortcakes.
Place the shortcakes on the prepared baking sheet and bake until they are puffed and golden brown; about 16 minutes. Transfer warm shortcakes to a cooling wrack to cool completely.
For the Hot Fudge Sauce:
Melt the butter in a medium-sized sauce pan over medium heat. Once the butter is completely melted, stir in the chocolate baking chips; stir until completely melted.
Add the Sweetened Condensed Milk; whisk well to combine.
Continue whisking and cooking until the sauce is silky and smooth. Set aside until needed.
Store any leftovers in the refrigerator.
For the Strawberries:
In a large bowl combine the quartered strawberries, sugar, lemon zest, lemon juice, vanilla, and salt; stir well until the strawberries are completely coated; set aside for at least 20 minutes - up to one hour.
For the Whipped Cream:
Place cold whipping cream in a large bowl or the body of a stand mixer fitted with the whisk attachment. On medium-high speed beat the cream until soft peaks form. Add in sugar and vanilla and continue beating until medium-stiff peaks form; about 3-4 minutes in total.
Assembly:
Slice a shortcake in half. Place 2 tablespoons of hot fudge and a scant cup of strawberries in the center; top with the other side of the shortcake. Pour another 2 tablespoons of hot fudge on top of the shortcake, then add a dollop of whipped cream, and any garnishes using. Repeat as needed and serve at once!
Notes

*You may substitute the sweetened strawberries with plain quartered strawberries if you want a less sweet dessert.