Preheat oven to 400ºF and grease 2 baking sheets. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter with a pastry blender or two knives scissor-fashion until the mixture resembles coarse crumbs; mix in chocolate chips.
With a fork, stir in the buttermilk until dough comes together and is just moistened. Turn dough out onto a floured surface and knead 2 or 3 times; pat into 3/4-inch thickness.
Cut dough into 16 diamonds (2 1/2” x 2 1/2”) and place on prepared baking sheets. Bake shortcakes 12 to 14 minutes, or until lightly browned. Remove to wire racks to cool completely.
To assemble, cut shortcakes in half horizontally. Spread the bottom halves with whipped topping; layer strawberries on top. Cover with the shortcake tops, then dollop with more whipped topping. Serve immediately.
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