Strawberry Chocolate Shortcake



3-1/2 cups biscuit/baking mix

2/3 cup plus 2 teaspoons sugar, divided

1/2 cup baking cocoa

1 cup milk

1/3 cup butter or margarine, melted

1 egg white

2-1/2 pints fresh strawberries

2 cups whipping cream

3 Tablespoons confectioners' sugar

1 cup chocolate syrup



In a bowl, combine buscuit mix, 2/3 cup of sugar and cocoa. Stir in milk and butter, mix well. Drop by 1/3 cupfuls at least 2" apart onto a greased baking sheet. Beat egg white until foamy; brush over shortcakes. Sprinkle with remaining sugar. Bake at 400 degrees for 15-18 minutes. Cool on wire racks. Set aside 10 whole strawberries; slice remaining strawberries. In a mixing bowl, beat cream and confectioners' sugar until soft peaks form. Just before serving, split shortcakes horizontally. Spoon half the whipped cream and all the sliced berries between cake layers. Drizzle with the chocolate syrup; top with whole berry.



Yield: 10 servings