Strawberry Chocolate-Chip Shortcake

Recipe from Taste of the South
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  • 3 cups hulled, sliced strawberries
  • 2 tablespoons sugar
  • 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 salt
  • 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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