Chocolate Chip Strawberry Shortcake

It's labor day y'all, and I'm PUMPED.

This is my second year as a full time member of the corporate workforce, which means no more working on labor day. A few years ago, when I interned at a fashion house in New York, I worked an 11 hour day on labor day. Our building was closed for the holiday, but with fashion week looming, we had a model call scheduled. Since the building was locked, I sat at the security desk all day letting models in and out. It turned out they forgot I was down there and forgot to send me home! I'm pretty sure I ended the day with Netflix and pasta in bed. Cheers to that unpaid intern life. ✌

So, as you can imagine, I'm pretty stoked to be able to actually take part in this three-day weekend business. My boyfriend also has the day off, so our plans include relaxing and eating this chocolate chip strawberry shortcake.

Confession time: I've never liked strawberry shortcake.

I know that's a pretty hot take on a post about strawberry shortcake, but hear me out.

Shortcakes of my past have always included angel food cake (not a fan) and too much cool whip to cover up the dryness of said angel food cake. The experience was never ideal.

Now, let me present to you: the best strawberry shortcake you'll ever eat.

The textures, the flavors, the's all here. The biscuits are soft, yet sturdy, and the chocolate chips add just enough sweetness. The strawberries are prepared in two different ways: macerated with sugar, and cooked down into a compote (thanks, Bon Appetit, for the inspiration!). The contrast of the two is simply delicious.

The biscuits come together in about 15 minutes (including baking time!), and the strawberries and whipped cream are ready in about 20. It's a super easy recipe, and it will look like you've spent hours in the kitchen.

One of the best parts of this recipe is that no mixer is required. I did a ton of baking and cooking this weekend and I didn't have to pull out my stand mixer once. Now, I know what you might be thinking. Yes, this recipe does involve home made whipped cream. And yes, you can use a stand or hand mixer to complete that task. But you don't have to.

Whipping cream by hand is awesome, and it allows you to easily control exactly how whipped the cream is. Your whipped cream will need to have very soft peaks, and it's easy to over whip with an electric mixer. Plus, it makes me feel like I'm winning in some sort of woman vs. machine competition, and who doesn't love feeling like a winner?

Once all ingredients are prepared, assembly is super easy! Cut the biscuits in half with a non-serrated knife, being careful to not break the tops apart. Add strawberry compote, spoon the macerated strawberries on, and top with a dollop of whipped cream. Top with the other half of the biscuit and enjoy!

Chocolate Chip Strawberry Shortcake

Chocolate Chip Strawberry Shortcake
An easy, delicious take on the classic strawberry shortcake. This sweet and fresh dessert will wow the crowds!

  • 2 cups Bisquick Baking Mix
  • 2/3 cup heavy whipping cream
  • 1/2 cup mini chocolate chips
  • 2 tablespoons sugar
  • 1 pound strawberries, divided
  • 1/4 cup sugar, divided
  • 1 tablespoon water
Whipped Cream:
  • 3/4 cup heavy whipping cream
  • 1 tablespoon powdered sugar
1. Preheat oven to 450 degrees F. 
2. Mix all biscuit ingredients until dough forms. 
3. Lightly form dough into balls and place on parchment lined pan. Bake until tops are golden brown, about 8-10 minutes. Let cool on wire rack. 
4. Chop strawberries into quarters and place half into a saucepan with 2 tablespoons of sugar, and 1 tablespoon of water. Bring to a slow simmer and cook for about 15 minutes until the strawberries begin to break down. Remove from heat. 
5. In a separate bowl, combine remaining strawberries with 2 tablespoons of sugar. Set aside. 
6. In a medium sized bowl, whip together heavy whipping cream and powdered sugar until soft peaks form. 
7. Once cooled, use a non-serrated knife to cut the biscuits in half. Assemble the shortcakes by adding compote, macerated strawberries, and whipped cream. Serve immediately.

Prep time:
Cook time:
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Yield: 4 shortcakes

How are you celebrating the lingering days of summer? Let me know in the comments!

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