-
3 1/2
cup(s)
flour
-
1/3
cup(s)
sugar
-
1/3
cup(s)
sugar
-
4
teaspoon(s)
baking powder
-
1
teaspoon(s)
baking soda
-
1/2
teaspoon(s)
salt
-
3/4
cup(s)
(1.5 sticks)
cold unsalted butter, cut into pieces
-
1
package(s)
(12-oz. 2 cups)
chocolate chips
-
1 1/2
cup(s)
buttermilk
-
1
container(s)
(12-oz.)
frozen whipped topping, thawed
-
4
cup(s)
(sliced)
strawberries
-
- Preheat oven to 400ºF and
grease 2 baking sheets. In a large bowl, combine flour, sugar, baking
powder, baking soda and salt. Cut in butter with a pastry blender or two
knives scissor-fashion until the mixture resembles coarse crumbs; mix
in chocolate chips.
- With a fork, stir in the
buttermilk until dough comes together and is just moistened. Turn dough
out onto a floured surface and knead 2 or 3 times; pat into 3/4-inch
thickness.
- Cut dough into 16 diamonds (2
1/2” x 2 1/2”) and place on prepared baking sheets. Bake shortcakes 12
to 14 minutes, or until lightly browned. Remove to wire racks to cool
completely.
- To assemble, cut shortcakes in
half horizontally. Spread the bottom halves with whipped topping; layer
strawberries on top. Cover with the shortcake
tops, then dollop with more whipped topping. Serve immediately.
7:27 AM
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