2 cups all-purpose flour
2 tsp. baking poweder
1 tsp. baking soda
1/2 tsp. salt
1/3 cup unsweetened cocoa powder
2/3 cup milk
2 tbsp. unsalted butter, melted
1/3 cup miniature semi-sweet chocolate chips
1 cup heavy cream
2 tbsp. sugar
1 tsp. vanilla extract
In a medium bowl, combine sliced berries and sugar (more or less to taste). Cover and refrigerate for at least 1 hour.
Preheat oven to 375. Line a baking sheet with parchment paper.
In a medium bowl, shift together flour, baking powder, baking soda, salt, and cocoa powder. Stir in milk and melted butter until a soft dough forms. Fold in chocolate chips.
Drop dough by 1/3 cupfuls onto prepared baking sheet. Bake 12-15 minutes or until tops of shortcakes are dry. Cool for at least 15 minutes before serving.
In a chilled bowl, combine cream, sugar, and vanilla. Whip with electric mixer until stiff peaks form. Refrigerate until ready to use.
To serve, slice shortcakes in half using a serrated knife. Fill with strawberries and whipped cream.
I will be enjoying my shortcakes while relaxing and enjoying this beautiful sunshine!