The strawberries don’t end once we get out of retail for the day. Once we arrive home to the house that we are staying in on the farm, it is time to enjoy the strawberries ourselves! Freezer jam has been made, whole berries have been frozen, sliced berries have been frozen with sugar, and don’t forget the things that we are enjoying eating right now! Smoothies and a very easy but refreshing drink that is made by putting strawberries, sparkling water, and a bit of honey in the blender. And strawberry season would not be complete without strawberry shortcake!
We tried a great new recipe for Chocolate Chip Strawberry Shortcakes that has received rave reviews from all who have tried it. The chocolate chips in the shortcakes go great with the strawberries, and give a little bit of that “chocolate covered strawberry” flavor. With homemade whipped cream and a sprig of mint for a garnish, this is a great summertime treat!
Chocolate Chip Strawberry Shortcakes
(From Taste of Home’s Simple and Delicious May/June 2008)
Prep: 20 min. Bake: 20 min. + cooling
3 cups sliced fresh strawberries
1/4 cup sugar
2 cups all-purpose flour
3 tablespoons sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup plus 1 tablespoon butter, melted, divided
1/2 cup miniature semisweet chocolate chips
Whipped cream, optional
In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.
In a large bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. In a small bowl, combine 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 at 375 for 18-20 minutes or until golden brown. Remove to wire racks to cool.
Cut biscuits in half horizontally. Spoon fruit onto bottom halves. Top with whipped cream if desired; replace biscuit tops. Serve immediately.
Yield: 8 servings