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Prep Time:
30 minutes -
Cook Time:
18 minutes -
Serves:
8 -
Perfect For:
Description
Raise the bar with your strawberry shortcakes this summer and incorporate the wonderful combination of sweet and savory with salted chocolate biscuits and rich caramel whipped cream. Together with fresh strawberries, these flavors create a treat you'll be dreaming about. Serve in a mason jar for a special presentation.
Salted Chocolate Biscuits
- 1 1/4 Cups all-purpose flour
- 1/4 Cup sugar
- 1/4 Cup Dutch process cocoa
- 1 1/4 Teaspoons baking powder
- 1/4 Tsp. baking soda
- 1/8 Tsp. salt
- 6 Tablespoons cold unsalted butter, cut into small pieces plus 1 tablespoon melted
- 1/2 Cup semi-sweet chocolate chips, finely chopped
- 1/2 Cup plus 3 tablespoons cold buttermilk
- 1/4 Tsp. coarse salt or more to taste
Caramel Whipped Cream
- 1 Cup heavy cream
- 3 Tablespoons prepared caramel sauce
- 1/2 Tsp. vanilla extract
Additional Ingredients
- 1 Package (16 ounces) Driscoll's Strawberries, hulled and quartered plus 4 Driscoll's Strawberries, each cut in half for garnish
- 8 wide-mouth 1/2-pint mason jars
Salted Chocolate Biscuits
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Preheat oven to 400°F. Whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl or blend in bowl of a food processor. Cut in butter with a pastry cutter or pulse in food processor until mixture resembles coarse crumbs. Transfer mixture to large bowl. Stir in chocolate chips and buttermilk until dough just comes together. The dough will be wet.
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On a floured surface, with floured hands, pat dough into a circle 3/4-inch thick. Cut out 8 biscuits with a 2 1/2-inch round cutter and place each on ungreased cookie sheet. Brush with melted butter and sprinkle with salt. Bake about 15 minutes or until firm. Let cool on a wire rack.
Caramel Whipped Cream
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Meanwhile, place cream, caramel sauce and vanilla in a large mixing bowl. Beat with an electric mixer until stiff peaks form, making sure all caramel dissolves into cream. Keep chilled until ready to use.
Assembly
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Split each biscuit lengthwise in half. Place each biscuit base in a mason jar and evenly divide quartered strawberries among jars. Reserve 1/2 cup caramel whipped cream for garnish and divide remaining cream among jars, spreading on top of strawberries. Place a biscuit top over whipped cream in each jar. Dollop 1 tablespoon whipped cream on each biscuit top and finish with halved strawberries.
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For more Strawberry Shortcake recipes, click here!
| Calories | 406.37 | |
|---|---|---|
| Total Fat | 24.57 g | |
| Saturated Fat | 16.02 g | |
| Cholesterol | 66.74 mg | |
| Sodium | 491.43 mg | |
| Total Carbohydrates | 42.59 g | |
| Dietary Fiber | 2.89 g | |
| Protein | 5.00 g | |