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close up side view of chocolate strawberry shortcake (a chocolate buttermilk biscuit topped with fresh strawberries and homemade whipped cream) on a white plate with a white background

Chocolate Strawberry Shortcake

  • Author: Allison Ferraro
  • Prep Time: 10 minutes (includes time to prep strawberries and assemble the shortcakes)
  • Total Time: 50 minutes (total time to bake biscuits, prep strawberries, make whipped cream, and assemble shortcakes. does not include time for biscuits to cool.)
  • Yield: 6 servings 1x
  • Category: Dessert
  • Cuisine: American

Description

This quick and easy chocolate strawberry shortcake recipe elevates the classic summertime dessert with homemade chocolate buttermilk biscuits piled high with sweet strawberries and fresh whipped cream.


Scale

Ingredients


Instructions

  1. Bake the chocolate buttermilk biscuits and allow them to cool completely.
  2. Once, the biscuits have cooled, prep the strawberries. Wash the berries and dry them thoroughly before hulling and slicing them. Set aside.
  3. Make the whipped cream. (Note: I recommend whipping the cream to medium peaks, though you can whip the cream to stiff peaks if you prefer. The post that accompanies the whipped cream recipe explains the difference and shows you exactly how to whip the cream.)
  4. Assemble the strawberry shortcakes. Slice each biscuit in half horizontally and place the bottom halves onto plates. Top each biscuit half with sliced strawberries. Top the strawberries with a generous spoonful of whipped cream. Place the biscuit tops atop the whipped cream.
  5. Serve immediately.

Notes

Storage: Shortcakes should be assembled just before serving, and it's best to use freshly sliced strawberries and freshly whipped cream. Biscuits are best when freshly baked but will keep in an airtight container at room temperature for up to 1 day.

Keywords: strawberry shortcake, chocolate, biscuit, whipped cream