Salted Caramel Chocolate Strawberry Shortcake in a Jar {Recipe} @driscollsberry

Did y’all know that Strawberry Shortcake is the official dessert of summer? In my house it’s more like the official family dessert, as I absolutely LOVE strawberry shortcake. Love it camping, love it for birthdays, even love it for breakfast!

Driscoll’s Berries shares with us today their recipe for Salted Caramel Chocolate Strawberry Shortcake IN A JAR. Now, normally I’m no high maintenance gal – I just like my biscuit, strawberries and some whipped cream – but uh, Honey! I think I’m going to need it served this way from now on! Look at it!

Salted Caramel Chocolate Strawberry Shortcake in a Jar

Salted Caramel Chocolate Strawberry Shortcake in a Jar

Recipe by: Driscoll’s Berries

Ingredients

Salted Chocolate Biscuits

  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup Dutch process cocoa
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces plus 1 tablespoon melted
  • 1/2 cup semi-sweet chocolate chips, finely chopped
  • 1/2 cup plus 3 tablespoons cold buttermilk
  • 1/4 teaspoon coarse salt or more to taste

Caramel Whipped Cream

  • 1 cup heavy cream
  • 3 tablespoons prepared caramel sauce
  • 1/2 teaspoon vanilla extract

Additional Ingredients

  • 1 package (16 ounces) Driscoll’s Strawberries, hulled and quartered plus 4 Driscoll’s Strawberries, each cut in half for garnish
  • 8 wide-mouth 1/2-pint mason jars

Salted Chocolate Biscuits

  1. Preheat oven to 400°F. Whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl or blend in bowl of a food processor. Cut in butter with a pastry cutter or pulse in food processor until mixture resembles coarse crumbs. Transfer mixture to large bowl. Stir in chocolate chips and buttermilk until dough just comes together. The dough will be wet. On a floured surface, with floured hands, pat dough into a circle 3/4-inch thick. Cut out 8 biscuits with a 2 1/2-inch round cutter and place each on ungreased cookie sheet. Brush with melted butter and sprinkle with salt. Bake about 15 minutes or until firm. Let cool on a wire rack.

Caramel Whipped Cream

  1. Meanwhile, place cream, caramel sauce and vanilla in a large mixing bowl. Beat with an electric mixer until stiff peaks form, making sure all caramel dissolves into cream. Keep chilled until ready to use.

Assembly

  1. Split each biscuit lengthwise in half. Place each biscuit base in a mason jar and evenly divide quartered strawberries among jars. Reserve 1/2 cup caramel whipped cream for garnish and divide remaining cream among jars, spreading on top of strawberries. Place a biscuit top over whipped cream in each jar. Dollop 1 tablespoon whipped cream on each biscuit top and finish with halved strawberries.

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