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Strawberry & Rhubarb Chocolate Chip Shortcakes

Strawberry & Rhubarb Chocolate Chip Shortcakes is a homemade rhubarb & chocolate chip biscuit, with fresh strawberries, whipped cream, & chocolate shavings.
Prep Time20 mins
Cook Time25 mins
Total Time1 hr
Course: Dessert
Servings: 12
Calories: 467kcal
Author: Sandra

Ingredients

  • 3 cups all-purpose flour plus more for dusting
  • 2 tablespoons baking powder
  • 1/2 cup granulated sugar
  • 1 teaspoons fine sea salt
  • 4 ounce Ghirardelli 60% Cacao Bittersweet Chocolate Bar
  • 6 tablespoons cold unsalted butter cut into cubes
  • 1 cups rhubarb cut into 1/2-inch dice (2 to 3 stalks)
  • 1 cup cold milk plus 2 tablespoons for brushing
  • 2 teaspoons vanilla extract
  • 2 tablespoon sugar
  • 2 cups heavy whipping cream
  • 1/2 cup sugar
  • 2 lbs. strawberries rinsed and sliced

Instructions

  • Preheat the oven to 400 degrees F & prepare a baking sheet by covering the sheet with a piece of parchment paper, set aside.
  • Break off 6 of the chocolate squares from the Ghirardelli 60% Cacao Bittersweet Chocolate Bar. Roughly chop the chocolate into medium/small chunks, set aside for future use.
  • In a medium bowl, whisk together the flour, baking powder, sugar and salt. Using a pastry blender, your hands, or a knife and fork, cut in the butter until the flour resembles coarse crumbs. Add the rhubarb and toss to coat. Stir in milk & vanilla until well combined and dough starts to come together. Once it starts to stick together and make a ball, remove it from the bowl and knead it on a floured surface, 5 or 6 times.
  • Then roll into a 1-inch-thick disc. Using a 3-inch biscuit cutter cut out biscuits. Knead the scraps together, re-roll and cut out rounds until all the dough has been used.
  • Place the biscuits on a prepared baking sheet. Brush each biscuit with milk and sprinkle with sugar. Bake until the tops are golden brown, about 22-25 minutes. Let biscuits cool completely on the baking sheet.
  • Prepare whipped cream while biscuits are cooling.
  • Using a hand mixer or stand mixer, add heavy whipping cream and sugar, beat on high for 4-6 minutes until cream is whipped and soft peaks form, I like mine peaks firm, so I beat for another minute after that.
  • To prepare shortcakes, cut biscuits using a serrated knife, top the bottom halves with whipped cream, then with the sliced strawberries. Using the left over 2 squares of chocolate, finely chop the chocolate and sprinkle of the strawberries and whipped cream. Add the top half of the shortcake on top of the chocolate, strawberries & whipped cream, serve immediately.
  • Serve in a bowl or on a plate, either way enjoy these Strawberry & Rhubarb Chocolate Chip Shortcakes.

Notes

Shortcake recipe adapted from Food Network

Nutrition

Calories: 467kcal | Carbohydrates: 56g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 70mg | Sodium: 224mg | Potassium: 507mg | Fiber: 3g | Sugar: 25g | Vitamin A: 815IU | Vitamin C: 45.5mg | Calcium: 171mg | Iron: 3.1mg