Strawberry shortcake by itself is a delight, but mixing it with chocolate chips makes it real heaven!
* 2 cups flour
* 2 teaspoons baking powder
* 4 Tablespoons unsweetened cocoa
* 1/3 cup sugar
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 5 Tablespoons butter
* 4 ounces chocolate chips
* 3/4 cup milk
* 2 quarts fresh strawberries
* 2/3 cup sugar
* 1 1/2 cups whipping cream
Preheat the oven to 425°F (210°C). Set rack at center level.
Use a large bowl to combine flour, cocoa, sugar, baking powder, soda and salt. Mix thoroughly.
Cut butter into small pieces, work in butter and chocolate chips with fingertips. Make a well in the center. Stir in milk. Mix just until dough is moist. Let dough stand for a minute.
Turn dough onto counter, form into a ball and flatten into a circle approx. one inch thick. Using a 2-inch round cutter, make 12 to 15 shortcakes.
Place on cookie sheet lined with parchment paper.
Bake for 10 to 15 minutes, until risen and golden brown. Test with a toothpick inserted in the center. If it comes out with dough clinging to it, lower the heat to 350° and bake about 5 more minutes.
Prepare the strawberries as described in "The Original Strawberry Shortcake Recipe" or try a variation with Strawberry sauce.
Pour strawberries in a blender. Add sugar while blending.
Place a tablespoon of sauce in the bottom of a dish. Put bottom half of the shortcake on top. Then continue with 2 tablespoons sauce, 1 tablespoon whipped cream, top half of the shortcake, 2 tablespoons sauce.
Top with whipped cream and decorate with complete strawberries.
Let cool down and enjoy these wonderful strawberry short cakes with chocolate chips.
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