Chocolate Strawberry Shortcake

Ingredients:

2 cups all-purpose flour

1/2 tsp. salt

4 tsp of baking powder

1/2 tsp. baking soda

1/4 c. unsweetened cocoa powder

1/4 c. granulated sugar

1/2 c. milk

2 Tbs. butter, melted

1 c. heavy cream

1/2 c. small curd cottage cheese, drained

1/4 c. confectioners' sugar

1/2 c. semi-sweet chocolate chips, melted

2 c. fresh strawberries, sliced

For the chocolate shortcake, or biscuit, combine flour, salt, baking powder, baking soda, cocoa powder, and sugar. Add milk and melted butter and stir just until blended (-you may have to add a tablespoon or so more of milk if you find that the consistency is too crumbly)

Pat the dough into a greased 8-inch cake pan, spreading evenly. If the dough is sticky sprinkle a bit more flour on top of the dough, or flour your hands. Bake in an oven that has been preheated to 425 degrees F. for twenty minutes, or until an inserted toothpick comes out clean. Remove cake from pan, and cool.*

In a bowl whip cream until it forms soft peaks. Then fold in cottage cheese and sugar.

Using a serrated bread knife, cut the cake into two thin layers. With the cut side up, spread with half of the cheese mixture and drizzle with melted chocolate. Arrange half the strawberries over the filling. Place the second layer on top and repeat cheese chocolate and berry layers, drizzling any left over melted chocolate over the very top.

*If you prefer an actual chocolate cake to the chocolate shortcake or biscuit, feel free to substitute your favorite recipe or mix...........I'm sure it will be fabulous, even though I am more of a "biscuit girl" myself. I guess it's because that's how I grew up eating my Strawberry Shortcake!

~This recipe (except for a few modification made by Yours Truly) is from the Old Tyme Chocolate Cookbook by Larry Friedlan.