Strawberry & Rhubarb Chocolate Chip Shortcakes is a homemade rhubarb & chocolate chip biscuit, with fresh strawberries, whipped cream, & chocolate shavings.
I love Strawberry Shortcake. It is literally one of my favorite desserts. My kids love it too! And while I love a traditional shortcake, I think after making this one I will never go back to making it. This recipe is literally that good. The rhubarb and bittersweet chocolate baked together in a biscuit make an amazing combination.
I literally ate a biscuit right out of the oven with a little bit of butter, my mouth is watering just thinking about it. I would have these for breakfast and even serve at a brunch they are that good all on their own. But then topping them with homemade whipped cream, strawberries and chocolate shavings, oh friends, you need these now.
Spring time is one of my favorite seasons, not just because the sun is shining, my flowers are blooming or my kids are outside playing (wink). Spring is my favorite because strawberries and rhubarb are in season. They serious make the perfect match, like peaches & cream. They are made for each other.
So head to your local market, grab some fresh strawberries, chocolate, and rhubarb, whip up a batch of these Strawberry & Rhubarb Chocolate Chip Shortcakes, then come back and tell me what you think. Unless that is they leave you speechless.
Enjoy! XOXO San
How do you make Strawberry & Rhubarb Chocolate Chip Shortcakes?
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 disk. 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 leftover 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.
Love strawberries? Try these Best Strawberry Recipes for Summer!
Don’t forget to pin this to your favorite Pinterest board to save for later!
Strawberry & Rhubarb Chocolate Chip Shortcakes
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
Yum! What a fun and unique combination of flavors here. The chocolate chips, I bet, send it over the top!
Those look wonderful! Chocolate chips sound like a great addition to shortcakes 🙂
I think the baking soda should maybe be 2 teaspoons instead of tablespoons.
Did you try making the recipe? We find that 2 tablespoons is the right amount for these shortcakes. They are more of a biscuit/scone so they require more baking powder to keep them light and not too dense.
Indeed, I prefer to eat strawberries inside than outside. The savory cakes appeal to me more than the sweet ones.