Homemade Strawberry Shortcake & Dark Chocolate Whipped Cream Recipe

Preheat oven to 400°F. Mix the dry ingredients in a large bowl. Add cubed butter and use fingers to cut into the mixer (or a pastry cutter works too) until pea-size crumbs form. ⠀⠀

Pour in buttermilk and stir just until combined. Flour your working area and roll the dough on your counter into a ball. Flatten it to about 1/2 inch thick with a rolling pin. Next, use a biscuit cutter to form 3-inch biscuits (I used a highball glass, and it worked perfectly). Should make about 6-8 biscuits.

Brush with heavy cream and bake for 15-20 minutes, or until golden brown. Allow to cool for about 10 minutes. ⠀

While the biscuits are baking, combine the whipped cream, sugar, and cocoa powder in a mixing bowl and combine with an electric mixer (for about 5 minutes) until peaks form. Add sugar according to preference.

Once biscuits are cool, slice them in half. Top the bottom half with butter, 1-2 Tablespoons of strawberry preserves, 2 dollops of whipped cream (in that order), and top with other biscuit half. Serve immediately.