Preparation / Directions:
Fudge Sauce: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. (Can be made 3 days ahead. Refrigerate. Rewarm sauce over low heat until lukewarm, stirring frequently)
STRAWBERRIES IN LIQUEUR:
Combine all ingredients in medium bowl. let stand at room temperature 2 hoirs or refrigerate up to 4 hours.
Instructions for Shortcakes: Preheat oven to 400ø.. Line large baking sheet with parchament paper. Whisk cream, chocolate syrup, vanilla and dissolved expresso powder in small bowl. Blend flour, /2 cup sugar, cocoa, baking powder and salt in processor. Add 1/4 cup chilled butter, process until mixture resembles fine meal. Add chocolate cream mixture and blend, usung on/off turns, until moist clumps form. Turn dough out onto work surface. Gather dough into a ball; divide into 6 equal pieces. Using lightly floured hands, form each piece into 2-inch-high, 2-in. diameter mounds. Place on prepared baking sheet, Spacing shortcakes 3 inches apart (shortcakes will spread). Brush tops of shortcakes with melted butter. Sprinkle each with 1 teaspoon sugar. Bake shortcakes until tester inserted into center comes out clean with some moist crumbs attached, About 15 minutes. Cool on sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350ø oven about 5 minutes before continuing.) Cut shortcakes horizontally in half. Whisk banana liqueur into warm Fudge Sauce. Spoon scant 1/2 cup warm sauce on each of 6 plates. Place bottom of shortcakes onto sauce. Top with scoop of ice cream. Spoon strawberries over. Add shortcake top and serve.
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