Chocolate Chip Strawberry Shortcake recipe

Ingredients

• 3 1/2 cup(s) flour
• 1/3 cup(s) sugar
• 1/3 cup(s) sugar
• 4 teaspoon(s) baking powder
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 3/4 cup(s) (1.5 sticks) cold unsalted butter, cut into pieces
• 1 package(s) (12-oz. 2 cups) chocolate chips
• 1 1/2 cup(s) buttermilk
• 1 container(s) (12-oz.) frozen whipped topping, thawed
• 4 cup(s) (sliced) strawberries
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  Directions
• 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.