When we have summer cookouts my mother-in-law often makes strawberry shortcakes with homemade biscuits. I have to admit, these are the only strawberry shortcakes I have ever tasted, but they are delicious, especially warm. I believe the biscuit recipe is from an old Better Homes and Gardens cookbook not even intended for this dessert.
First you hull and slice a few small packages of strawberries (2 lbs) and mash them with a bit of sugar, about 1/4 cup. (You can use a potato masher or a cup). Let them macerate in the fridge for awhile.
For the biscuits: Stir 2 cups of all purpose flour, 4 teaspoons baking powder, 2 tsp sugar, 1/2 tsp cream of tartar, and 1/2 tsp salt. Cut in 1/2 cup margerine until there are coarse crumbs (I like to use my hands). Set aside. Heat 3/4 cups chocolate chips, 2 Tbls butter, and a splash of milk together until melted. Add the melted ingredients to the dry mixture along with 1/2 cup milk.
Stir dough together. Knead gently on a lightly floured surface for 10-12 strokes. The dough will be somewhat crumbly. Roll or pat to 1/2 inch think and use a drinking cup to cut your biscuit circles.
Bake at 450 for 10-12 minutes. Serve biscuits warm topped with strawberries and whipped cream. Just an FYI, these are delicious re-heated. Pop them in the microwave with a tiny bit of butter and you are in heaven!
If you’d like to make these Chocolate Strawberry Shortcakes, here is a printable recipe.