How can you make the quintessential summer dessert even better? By making the biscuits chocolate. Tender and rich, they’re the perfect partner for seasonal berries; try a mix of strawberries, raspberries, and blackberries for a variation.
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Make Ahead Tips
For the biscuits: I prefer to serve the biscuits warm—not hot—from the oven, but you can make them several hours in advance. (You can even bake the biscuits a day ahead, or freeze them for up to three months, although their texture will suffer slightly.) Just before serving, reheat the prepared biscuits in a 200°F oven until warmed through.
For the berries: You can slice the berries hours ahead of time and refrigerate them. Half an hour before assembling the shortcakes, toss the berries with the sugar and let them sit at room temperature.
For the whipped cream: Underwhip your cream and refrigerate it, covered, until ready to serve. Then use a whisk to finish whipping.
The combination of chocolate and strawberry has never appealed to me, but this recipe is an exception. By itself, the biscuit tastes bitter to me, but with the sweetened strawberries it is a delicious combination
Being a chocoholic, I loved this recipe. The biscuit has a nice moist crumb and is quite chocolaty. I love the combination of chocolate and berries, so this variation works for me. It is quick and easy to prepare, leftover biscuits freeze beautifully and it's equally good with raspberries.
I found the chocolate short cakes to be too rich and too chocolately! A classic shortcake biscuit would have been more enjoyable.
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