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1
Preheat oven to 425F.
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2
Line baking sheet with parchment paper.
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3
Blend flour, 3 tablespoons sugar, baking powder, baking soda and salt in processor.
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4
Add butter and process using on/off turns until mixture resembles coarse meal.
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5
Add 1/2 cup buttermilk and process just until moist clumps form.
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6
Blend in chopped chocolate using on/off turns.
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7
Turn dough out onto lightly floured work surface.
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8
Dust lightly with flour.
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9
Gently press dough to 1/2-inch thickness.
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10
Using 3 1/4-inch cutter, cut out shortcakes.
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11
Gather dough scraps and press to 1/2-inch thickness; cut out additional shortcakes for a total of 6.
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12
Transfer shortcakes to prepared baking sheet.
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13
Brush shortcakes with remaining 1 tablespoon buttermilk.
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14
Sprinkle with 1 teaspoon sugar.
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15
Bake shortcakes until golden and tester inserted into center comes out clean, about 15 minutes.
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16
Transfer to rack and cool.
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17
(Can be prepared 8 hours ahead.
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18
Let stand at room temperature.)
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19
Toss strawberries, sugar and liqueur in large bowl.
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20
Let stand at room temperature until juices form, tossing occasionally, about 1 hour.
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21
Cut shortcakes horizontally in half.
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22
Place 1 shortcake bottom on each of 6 plates.
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23
Spoon 1/3 cup White Chocolate Mousse over each.
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24
Spoon some of strawberry topping over each.
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25
Cover each with shortcake top.
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26
Top each with spoonful of mousse, then more strawberry topping and serve.
