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: