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1
Preheat oven to 400F.
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2
Line large baking sheet with parchment paper.
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3
Whisk cream, chocolate syrup, vanilla and dissolved espresso powder in small bowl.
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4
Blend flour, 1/2 cup sugar, cocoa, baking powder and salt in processor.
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5
Add 1/4 cup chilled butter; process until mixture resembles fine meal.
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6
Add chocolate-cream mixture and blend, using on/off turns, until moist clumps form.
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7
Turn dough out onto work surface.
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8
Gather dough into ball; divide into 6 equal pieces.
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9
Using lightly floured hands, form each piece into 2-inch-high, 2-inch-diameter mound.
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10
Place on prepared baking sheet, spacing shortcakes 3 inches apart (shortcakes will spread).
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11
Brush tops of shortcakes with melted butter.
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12
Sprinkle each with 1 teaspoon sugar.
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13
Bake shortcakes until tester inserted into center comes out with some moist crumbs attached, about 15 minutes.
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14
Cool on sheet.
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15
(Can be made 6 hours ahead.
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16
Let stand at room temperature.
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17
Rewarm in 350F oven about 5 minutes before continuing.)
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18
Cut shortcakes horizontally in half.
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19
Whisk banana liqueur into warm Fudge Sauce.
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20
Spoon scant 1/3 cup warm sauce onto each of 6 plates.
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21
Place bottoms of shortcakes onto sauce.
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22
Top with scoop of ice cream.
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23
Spoon strawberries over.
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24
Add shortcake tops and serve.
