Did you know that classic strawberry shortcakes have a tender biscuit-like texture? If you like vintage-style strawberry shortcake, you’ll love my grandma’s Chocolate Chip Strawberry Shortcakes. The addition of chocolate chips makes them extra delicious! Top them with a cloud of fresh homemade whipped cream and you’ll have the most delightful dessert to share with family and friends. They’re perfect for a spring or summer brunch and they make a delightful, refreshing dessert.
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Chocolate Chip Strawberry Shortcakes
Soft, tender chocolate chip shortcakes topped with fresh sweetened strawberries and homemade whipped cream.
Ingredients
Macerated Strawberries
- 4 cups (567g) strawberries, hulled and sliced
- ¼ cup (50g) granulated sugar
Chocolate Chip Shortcakes
- 1 ¾ cups (223g) all purpose flour, sifted
- 3 tablespoons (38g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 6 tablespoons (85g) cold, unsalted butter, cubed
- ¾ cup (177ml) cold buttermilk
- 1 teaspoon pure vanilla extract
- ½ cup (85g) mini semisweet chocolate chips
- Heavy cream or buttermilk for the tops of the shortcakes
- Coarse sugar for the tops of the shortcakes
Whipped Cream
- 1 cup (237ml) cold heavy whipping cream
- ½ teaspoon pure vanilla extract
- 2 tablespoons (15g) powdered sugar
Instructions
Macerated Strawberries
- In a medium-sized bowl, stir the strawberries and sugar together. Cover and refrigerate at least 30 minutes or up to a few hours.
Chocolate Chip Shortcakes
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, baking powder and salt together until well blended. Work the butter into the flour mixture with a pastry blender or with your fingertips until small pea-size pieces are formed. Stir in the mini chocolate chips.
- In a small bowl, whisk the buttermilk and vanilla extract together. Stir this mixture into the dry ingredients just until a shaggy dough forms.
- Turn the dough out into a lightly floured surface. Fold the dough over into itself a few times. Do not overwork the dough. Form the dough into a 1-inch thick, 6-inch diameter round. Cut out 6 rounds with a 2 3/4-inch floured biscuit cutter. Place them about 1 inch apart on the baking sheet. (It’s important to keep the dough cold. If your kitchen is warm, freeze the rounds for 5-10 min. before baking.)
- Brush the shortcakes with heavy cream & sprinkle with coarse sugar. Bake until golden, about 17-22 minutes. Immediately transfer the shortcakes to a cooling rack. Split the cooled shortcakes and top with strawberries and whipped cream.
Whipped Cream
- In a large bowl, mix the heavy cream and vanilla, with an electric mixer on low speed. Sift the powdered sugar into the heavy cream and mix until combined. Turn the speed up to medium-high and beat until medium peaks form. Refrigerate until ready to use.