Strawberry Chocolate-Chip Shortcake
Recipe from Taste of the South

Strawberry Chocolate-Chip Shortcake

by 1  person

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  • 3   cups 
    hulled, sliced strawberries
  • 2   tablespoons 
  • 1   
    Chocolate-Chip Shortcake Biscuits (Recipe follows.)
    Sweetened whipped cream
Chocolate-Chip Shortcake Biscuits
  • 1   cup 
    all-purpose flour
  • 1/4  cup 
    plus 1 tablespoon sugar, divided
  • 1   teaspoon 
    baking powder
  • 1/8  teaspoon 
  • 1/4  cup 
    cold unsalted butter, cut into 1/4-inch cubes
  • 1   cup 
    mini semisweet chocolate morsels
  • 1/4  cup 
    toasted slivered almonds, finely ground
  • 1/4  cup 
    heavy whipping cream
  • 1   
    large egg
  • 1/2  teaspoon 
    vanilla extract

In a large bowl, gently toss strawberries and sugar together until well coated; set aside for 30 minutes to allow strawberries to release their juices.
Split biscuits and place bottom halves on 6 dessert plates. Spoon fruit and juice over each half. Top with Sweetened Whipped Cream and top halves of biscuits.
Chocolate-Chip Shortcake Biscuits
Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone pan liner; set aside.
In a bowl, combine flour, 1/4 cup sugar, baking powder, and salt, mixing at medium speed with an electric mixer until combined. Using a pastry blender, cut in butter until mixture is crumbly. Stir in chocolate morsels and ground almonds.
In a separate small bowl, lightly beat whipping cream, egg, and vanilla together. Add to flour mixture and mix until combined. Using a large spoon, divide dough into 4 equal portions and place on prepared baking sheet. Sprinkle tops with remaining 1 tablespoon sugar.
Bake for approximately 20 minutes, or until lightly browned.

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