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.
- Bake the chocolate buttermilk biscuits and allow them to cool completely.
- Once, the biscuits have cooled, prep the strawberries. Wash the berries and dry them thoroughly before hulling and slicing them. Set aside.
- 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.)
- 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.
- Serve immediately.
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.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry shortcake, chocolate, biscuit, whipped cream