Strawberry Shortcakes with White Chocolate Mousse - flour

Method

• Preheat oven to 425F.
• 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.)
• 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.