Preheat oven to 375°. In a small bowl, combine strawberries and sugar; cover and refrigerate until serving. Place a mixing bowl and beaters in freezer for the whipped cream.
In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. In a small bowl, combine 1 cup of cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms. Gently stir in chocolate chips.
Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake 18-20 minutes or until golden brown.
Meanwhile, beat remaining 1 cup of cold whipping cream in a cold bowl with cold beaters until soft peaks form. Add powdered sugar and vanilla and continue beating until stiff peaks form. Set in refrigerator until serving time.
When biscuits are done, cool on wire rack. Cut biscuits in half horizontally. Spoon fruit onto bottom halves. Top with whipped cream. Replace biscuit tops. Serve immediately.
Originally Submitted
7/21/2013
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