Strawberry Shortcakes with White Chocolate Mousse

Ingredients – Shortcakes

• 1 1/2 cups all purpose flour
• 3 tablespoons plus 1 teaspoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into
• 1/2-inch pieces
• 1/2 cup plus 1 tablespoon chilled buttermilk
• 3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Ingredients – Topping

• 2 1-pint baskets strawberries, hulled, quartered
• 1/4 cup sugar
• 1 tablespoon Grand Marnier or other orange liqueur (we left it out)

Ingredients – White Chocolate Mousse

• 8 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped
• 1 2/3 cups chilled whipping cream
  

Directions:
For shortcakes:Preheat oven to 425°F. Line baking sheet with parchment paper. Blend flour, 3 tablespoons sugar, baking powder, baking soda and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal. Add 1/2 cup buttermilk and process just until moist clumps form. Blend in chopped chocolate using on/off turns. Turn dough out onto lightly floured work surface. Dust lightly with flour. Gently press dough to 1/2-inch thickness. Using 3 1/4-inch cutter, cut out shortcakes. Gather dough scraps and press to 1/2-inch thickness; cut out additional shortcakes for a total of 6. Transfer shortcakes to prepared baking sheet. Brush shortcakes with remaining 1 tablespoon buttermilk. Sprinkle with 1 teaspoon sugar.Bake shortcakes until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack and cool. (Can be prepared 8 hours ahead. Let stand at room temperature.)

For topping: Toss strawberries, sugar and liqueur in large bowl. Let stand at room temperature until juices form, tossing occasionally, about 1 hour.Cut shortcakes horizontally in half. Place 1 shortcake bottom on each of 6 plates. Spoon 1/3 cup White Chocolate Mousse over each. Spoon some of strawberry topping over each. Cover each with shortcake top. Top each with spoonful of mousse, then more strawberry topping and serve.

For white chocolate mousse:
Stir white chocolate and 2/3 cup cream in heavy medium saucepan over low heat until chocolate is melted. Transfer chocolate mixture to large bowl. Let stand until mixture is cool and just beginning to thicken, stirring occasionally, about 30 minutes. Beat remaining 1 cup cream in medium bowl until stiff peaks form. Fold into cool chocolate mixture in 2 additions. Cover; chill mousse at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

Courtesy Epicurious.com