Classic strawberry short cake reveals its dark, chocolatey side with these luscious mini cakes. The recipe makes 18, so they're perfect for parties.
In a medium bowl, combine sliced strawberries and 1/4 cup sugar; set aside.
For shortcakes, in a medium mixing bowl, combine flour, cocoa powder, 1/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
In a small bowl, combine egg and milk; add all at once to flour mixture and stir just until moistened. Drop dough into 18 portions on a lightly greased baking sheet.
Bake in a 450° oven for 5 to 7 minutes or until a toothpick inserted in centers comes out clean. Cool slightly on a wire rack.
To serve, split warm shortcakes in half horizontally. In a chilled small mixing bowl, beat whipping cream, 2 tablespoons sugar and vanilla with an electric mixer on medium speed until soft peaks form. Using about half the whipped cream, spoon a little whipped cream on each of the 18 shortcake bottoms. Top with berry mixture. Add shortcake tops. Top with remaining whipped cream. Drizzle with chocolate ice-cream syrup. Serve immediately.