I was provided coupons by Driscoll’s to purchase my berries. All opinions and text are 100% my own.
Chocolate Strawberry Shortcake – with a simple made from scratch chocolate biscuit, homemade sweetened whipped cream and juicy strawberries – this a dessert perfect for Summer! #strawberries #chocolate #desserts #Driscollsberry #Driscolls #StrawShortcake @Driscollsberry
I know the Fourth of July is still a few weeks away – but it’s kind of a special day for me. It’s my birthday!! One of my favorite summer desserts – especially Fourth of July desserts – is Strawberry Shortcake! Yes, I do consider it birthday food! 🙂
I grew up eating the traditional little round yellow cakes you buy at the grocery store …. there’s nothing wrong with them and I actually kind of like them. But sometimes, I like to do things my own way (ok – technically most of the time I like to do things my own way, but who’s keeping track?!) …. Doing things my way in cooking and/or baking, often means from scratch so I can control what goes into the recipe and the quality of ingredients.
Speaking of quality ingredients – I love to use Driscoll’s berries for my Strawberry Shortcakes (and for other recipes!) because I know that I am receiving the best quality product!
I have a few Strawberry Shortcake variations that I make – but one of my absolute favorites is this Chocolate Strawberry Shortcake! What’s not to love about a chocolate biscuit topped with fresh Summer strawberries and a cloud of homemade sweetened whipped cream?! Exactly.
Just a side note – these biscuits are great for breakfast too!! Spread on some whipped honey cinnamon butter (which reminds me of another recipe I want to share!!) or your favorite jam for a slightly indulgent treat! 🙂
Chocolate Strawberry Shortcake
Yield: 6 servings (plus extra chocolate biscuits)
For the strawberries:
1 quart Driscoll’s strawberries, sliced
½ cup sugar
For the chocolate biscuits:
2½ cups all-purpose flour
½ cup cocoa powder
½ cup cups packed brown sugar
4 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¾ cup (1½ sticks) cold butter, cut into small cubes
1¼ cups buttermilk
2 tsp. vanilla extract
Sweetened Whipped Cream or Cool Whip
Mix the strawberries with the ½ cup of sugar. Let stand for at least an hour.
Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
Whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda and salt in a large bowl. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the buttermilk and vanilla just until combined – DO NOT OVERMIX.
Drop batter by ⅓-cupfuls onto prepared baking sheets. Bake 14-17 minutes, or until the biscuits are slightly golden brown on the edges and set.
To serve: Split biscuits in half, top with sweetened whipped cream and strawberries. Replace the top part of the biscuit. Serve immediately.
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