Chocolate Strawberry Shortcake (aka Scone Cake)

I always look forward to the month of June when fresh, local Oregon strawberrys are available. And one of the best ways to enjoy these juicy sweet berry treats is with this wonderful chocolate strawberrry scone cake.

Secret INGREDIENTS:
2 1/2 cups flour
1/4 cup sugar
4 tsp baking powder
1/4 tsp salt
2/3 cup butter or margarine at room temp.
2 eggs
16 ounce package of semi-sweet chocolate chips
1 cup whipping cream
2 quarts of strawberries

Combine flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse meal. Combine milk, 1 whole egg and one egg yolk (save egg white for topping); mix into dry ingredients just until moistened. Turn out onto a lightly floured board and knead lightly several times, then bring dough together to form a ball.

Divide dough in half and pat each half into an 8 inch circle. Place one circle on a greased baking sheet and cover it evenly with the chocolate chips. Top the bottom circle with the remaining circle of dough, pressing the edges lightly to seal in the middle chocolate layer. Brush the top of the dough with the remaining egg white, beaten and sprinkle with additional sugar.

Bake in a preheated oven at 425 degrees for 18 to 20 minutes, until golden. Transfer the scone cake to a rack and let it cool slightly.

Whip the cream and add 1 cup of berries (sweeten to taste) to it . Serve the wedges of warm scone cake with the remaining berries and the strawberry whipped cream.

Serves 6-8