Chocolate Chip Shortcake with Strawberries and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 8 individual shortcakes
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour (includes 20 minutes for strawberries to get juicy)

Quick Ingredients

• 1 1/2 lb (680 g) strawberries, hulled and sliced
• 3 tbsp (36 g) granulated sugar (for strawberries)
• 1 tsp lemon juice
• 2 cups (250 g) all-purpose flour
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine salt
• 3 tbsp (36 g) granulated sugar (for biscuits)
• 6 tbsp (85 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold buttermilk
• 1 tsp vanilla extract
• 3/4 cup (135 g) mini chocolate chips
• 1 cup (240 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 1 tsp vanilla extract (for whipped cream)

Do This

• 1) Toss strawberries with sugar + lemon; rest 20 minutes.
• 2) Heat oven to 425°F (218°C). Line a sheet pan with parchment.
• 3) Mix flour, baking powder, baking soda, salt, and sugar; cut in cold butter.
• 4) Fold in mini chocolate chips; stir in buttermilk + vanilla just until a shaggy dough forms.
• 5) Pat to 1-inch thick, cut 8 rounds; bake 14–16 minutes until golden.
• 6) Whip heavy cream with powdered sugar + vanilla to soft/medium peaks.
• 7) Split warm biscuits, pile on strawberries and juices, finish with whipped cream.

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Why You’ll Love This Recipe

• It has the cozy comfort of classic shortcake, plus melty mini chocolate chips in every bite.
• The biscuits are lightly sweetened (not cake-sweet), so the berries and cream shine.
• Juicy, macerated strawberries create a quick “sauce” without any cooking.
• Everything is simple and make-ahead friendly, but looks special on the plate.

Grocery List

• Produce: strawberries, lemon (or bottled lemon juice)
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract, mini chocolate chips

Full Ingredients

Strawberries

• 1 1/2 lb (680 g) strawberries, hulled and sliced 1/4-inch thick
• 3 tbsp (36 g) granulated sugar
• 1 tsp lemon juice
• Pinch of fine salt

Chocolate Chip Biscuit Shortcakes

• 2 cups (250 g) all-purpose flour, plus extra for shaping
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine salt
• 3 tbsp (36 g) granulated sugar
• 6 tbsp (85 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 1 tsp vanilla extract
• 3/4 cup (135 g) mini chocolate chips
• 1 tbsp buttermilk (15 ml), for brushing the tops
• 1 tbsp coarse sugar (optional), for sprinkling

Whipped Cream

• 1 cup (240 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of fine salt

Step-by-Step Instructions

Step 1: Macerate the strawberries

In a medium bowl, toss the sliced strawberries with the granulated sugar, lemon juice, and a pinch of salt. Let sit for 20 minutes at room temperature, stirring once or twice. The sugar will draw out juices and create a syrupy sauce.

Step 2: Prep the oven and pan

Arrange an oven rack in the center. Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper (or use an unlined sheet if you prefer slightly crisper bottoms).

Step 3: Mix the dry ingredients and cut in the butter

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

Add the cold butter cubes. Using a pastry cutter or your fingertips, cut/rub the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible. Those little butter pieces are what give you flaky layers.

Step 4: Fold in chocolate chips and add the buttermilk

Stir the mini chocolate chips into the flour-butter mixture so they’re evenly distributed.

In a small bowl or measuring cup, stir together the cold buttermilk and vanilla. Pour into the dry ingredients and gently stir with a fork or rubber spatula just until a shaggy dough forms and no large dry pockets remain. The dough should look a bit rough and sticky—avoid overmixing.

Step 5: Shape, cut, and chill briefly for taller biscuits

Lightly flour a clean counter. Turn the dough out and gently pat it into a rectangle about 1 inch (2.5 cm) thick. Fold the dough in half, then pat it back into a 1-inch thick rectangle. Repeat for a total of 3 folds. This quick folding creates flaky layers without needing a rolling pin.

Using a floured 2 3/4-inch (7 cm) round cutter, cut 8 shortcakes. Press straight down—don’t twist—so they rise evenly. Place the rounds on the prepared baking sheet with at least 2 inches of space between them.

For the tallest rise, place the tray in the freezer for 10 minutes (especially helpful if your kitchen is warm).

Step 6: Bake until golden

Brush the tops lightly with 1 tbsp (15 ml) buttermilk. Sprinkle with coarse sugar if using.

Bake at 425°F (218°C) for 14–16 minutes, until the tops are golden brown and the shortcakes feel set when gently tapped. Cool on the pan for 5 minutes, then transfer to a rack to cool slightly while you whip the cream. (Warm is great for serving; piping hot can melt the whipped cream too quickly.)

Step 7: Make the whipped cream

In a chilled bowl, combine the heavy cream, powdered sugar, vanilla, and a pinch of salt. Beat with a hand mixer (or whisk vigorously) until soft to medium peaks form, about 2–4 minutes with a mixer. Stop when the cream holds its shape but still looks smooth and spoonable.

Step 8: Assemble the chocolate chip shortcakes

Split each shortcake in half horizontally using a serrated knife. Spoon a generous layer of strawberries and their juices onto the bottom half. Add a big dollop (or swoosh) of whipped cream. Cap with the top half of the biscuit and finish with a little more berries and cream.

Serve right away while the biscuits are still a little warm and the mini chocolate chips are slightly melty.

Pro Tips

• Keep everything cold for flaky shortcakes: cold butter and cold buttermilk help create steam pockets in the oven, which means better rise and layers.
• Use mini chocolate chips: they distribute more evenly through biscuit dough and make cleaner slicing and stacking.
• Don’t overwork the dough: once the buttermilk goes in, mix gently and stop as soon as it comes together to avoid tough shortcakes.
• Press the cutter straight down: twisting seals the edges and can prevent a good rise.
• Chill the shaped rounds: a quick 10-minute freeze helps the butter stay firm so the biscuits bake up taller and flakier.

Variations

• Brown sugar strawberries: swap the 3 tbsp granulated sugar for 3 tbsp (39 g) light brown sugar for a caramel-like flavor that plays nicely with the chocolate.
• Orange-strawberry twist: add 1 tsp finely grated orange zest to the strawberries and a tiny splash (1/4 tsp) of orange extract to the whipped cream.
• Chocolate whipped cream: sift in 1 1/2 tbsp (8 g) unsweetened cocoa powder with the powdered sugar while whipping.

Storage & Make-Ahead

Best day-of: Assemble right before serving so the biscuits stay crisp and flaky.

Biscuits: Store baked shortcakes airtight at room temperature for up to 2 days. Rewarm in a 300°F (149°C) oven for 6–8 minutes. For longer storage, freeze baked biscuits airtight for up to 2 months; thaw at room temperature, then rewarm.

Strawberries: Macerated strawberries keep covered in the refrigerator for up to 2 days. They’ll get softer and juicier over time.

Whipped cream: Best the day it’s made, but you can refrigerate it in a covered container for up to 24 hours. Whisk briefly to refresh if it loosens.

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1/8 of recipe): 470 calories, 25 g fat (15 g saturated), 56 g carbohydrates, 3 g fiber, 28 g sugar, 7 g protein, 360 mg sodium.