CHOCOLATE CHIP STRAWBERRY
SHORTCAKES
Serves: 8
Ingredients
o 3 cups sliced fresh strawberries
o ¼ cup sugar (see note - you may not need this)
BISCUITS:
o 2 cups all-purpose flour
o 2 tablespoons sugar, more for sprinkling
o 3 teaspoons baking powder
o ½ teaspoon salt
o 1 cup heavy whipping cream
o ½ cup butter, melted (plus 1 tablespoon melted butter for top of biscuits)
o ½ cup miniature semisweet chocolate chips
o Whipped cream, optional
Instructions
1. Preheat oven to 375°. In a small bowl, combine strawberries and sugar; cover and refrigerate until serving. You only need the sugar if you want to make a strawberry sauce. You can also just omit the sugar and used sliced strawberries.
2. For the biscuits: In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Whisk gently. Add the cream and ½ cup melted butter into the dry ingredients and stir until combined. Gently fold in chocolate chips.
3. Drop ? cup portions of batter onto a parchment lined baking sheet. Brush with remaining 1 tablespoon melted butter and sprinkle with sugar. Bake 15-20 minutes or until golden brown. You do not want to overbake them or they will be dry. If you bake them until they just turn golden brown the middle will still be moist. Remove to wire racks to cool (or serve them slightly warm).
4. Cut biscuits in half horizontally. Top with whipped cream and strawberries. Add biscuit tops and more whipped cream and strawberries. Serve immediately.
Notes
You only need the sugar if you want to make a strawberry sauce. You can also just omit the sugar and used sliced strawberries.
Source: Taste of Home