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Homemade Strawberry Shortcake & Dark Chocolate Whipped Cream Recipe

Yields12 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Homemade Strawberry Shortcake & Dark Chocolate Whipped in a stack

 ½ cup strawberry preserves
Dark Chocolate Whipped Cream
 ½ cup heavy whipping cream
 1 tbsp sugar
 ¼ cup cocoa powder
Buttermilk Biscuits
 1 ½ cups all-purpose flour
 2 tbsp sugar
 1 tbsp baking powder
 ½ tsp salt
 6 tbsp unsalted butter (cold and cubed)
 ½ cup buttermilk
Buttermilk Biscuits:

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. ⠀

Whipped Cream:

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.

Nutrition Facts

Serving Size 1 biscuit

Servings 12