Chocolate Strawberry Shortcake
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.
Servings: 6
Calories: 422kcal
Equipment
- Electric hand mixer or stand mixer with whisk attachment
Ingredients
- 1 pint fresh strawberries
- 2 Tablespoons granulated sugar
- 1 cup heavy whipping cream
- 2 Tablespoons confectioners' sugar
- 6 chocolate buttermilk biscuits
Instructions
Prep the strawberries.
- Wash and dry the strawberries. Remove the hulls and slice the berries as desired.1 pint fresh strawberries
- Add the strawberries to a bowl and add the granulated sugar and stir to coat. Set aside until juice begins to pool in the bowl, about 30 minutes.2 Tablespoons granulated sugar
Make the whipped cream.
- Add heavy whipping cream and confectioners sugar to a large bowl or the bowl of a stand mixer. Using a handheld electric mixer, beat the mixture on medium-high speed until it reaches stiff peaks.1 cup heavy whipping cream, 2 Tablespoons confectioners' sugar
Assemble the strawberry shortcakes.
- Slice each biscuit in half horizontally and place the bottom halves onto plates.
- Top each biscuit half with a spoonful of the strawberries, being careful not to include the juice.
- Top the strawberries with a generous spoonful of whipped cream. Place the biscuit tops atop the whipped cream. Serve immediately.
Video
Notes
Shortcakes should be assembled just before serving, and it's best to use freshly whipped cream. Biscuits are best when freshly baked but can be baked up to one day ahead and stored in an airtight container at room temperature.
Nutrition
Calories: 422kcal | Carbohydrates: 40g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 377mg | Potassium: 255mg | Fiber: 4g | Sugar: 18g | Vitamin A: 980IU | Vitamin C: 47mg | Calcium: 168mg | Iron: 2mg
