Chocolate chip strawberry shortcakes
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Chocolate chips and strawberry shortcakes go together amazingly well, as I discovered with this recipe! Chocolate adds just the right amount of sweetness to the biscuits, which have a delicious crunch on the outside while being soft inside. These shortcakes are so good, I almost ate 2 of them right out of the oven, without any strawberries, because they tasted like huge, puffed up, and soft chocolate chip cookies:
With this recipe you could easily get 6 or 8 biscuits. Eight make them normal size shortcakes, while 6 works for a pretty large serving.
The biscuits come out buttery, flaky, delicate, yet crisp on the outside – very tasty! The key is not to handle the dough too much, to keep the butter flakes in the dough cold. Make sure your oven is actually preheated so that you can bake the biscuits right away, without letting them sit on the counter. This way, you will get shortcakes that are soft on the inside, and crispy on the outside.
The shortcakes will be very flaky, and you have to be extra careful when cutting each in half to avoid it crumbling apart. Use serrated knife.
To make strawberry topping, just combine strawberries with sugar and let them sit for a while (maybe, 30 minutes) to bring out their juices and form a syrup. To assemble, spoon the strawberries + syrup over each cake bottom:
Then, add a dollop of whipped cream and cap with cake top:
Add more whipped cream and strawberries on top. Sprinkle a few chocolate chips, too:
Chocolate chip strawberry shortcakes
- 2 pounds fresh strawberries, hulled and cleaned, sliced
- 2/3 cup sugar, or more
- whipped cream
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold
- 1 cup milk
- 1/3 cup chocolate chips, plus extra - for topping
- Combine sliced strawberries and sugar in a large bowl and mix together. Let the strawberries sit in sugar for a bit to bring out their juices and form a very yummy syrup.
- Preheat the oven to 400 F. Line a baking sheet with parchment paper.
- In a food processor, combine and process flour, sugar, baking powder, and salt. Chop cold butter in small cubes, add to the food processor and process until the mixture resembles coarse meal. Add milk, and pulse a few times just until combined. Turn off the food processor, remove the blade, then, using spatula, fold in chocolate chips, avoiding to handle the dough too much.
- Move the dough onto a lightly floured surface. With floured hands, divide the dough into 6 or 8 equal portions, and drop the dough in small flattened balls on the prepared baking sheet.
- Bake the shortcakes for about 15-20 minutes, until the tops turn golden-brown. For decorating purposes, after 10 minutes of baking, remove the baking sheet from the oven and carefully place extra chocolate chips on top of each shortcake, lightly pressing the chips in so that they remain on top (which already gets crusty) and don't fall off - and then, return the baking sheet to the oven, and continue baking for the remaining amount of time.
- Let the biscuits cool. Using serrated knife, slice each biscuit in half. To serve, place the bottom side of biscuit on a serving plate, top with strawberries, then whipped cream. Place the top side of the biscuit on top, then add more cream or strawberries or both! Sprinkle a few chocolate chips over the each serving.
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