Instructions

1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2. While the oven preheats, add all of the dry ingredients to a large mixing bowl and mix together (except for the chocolate chips).
3. Add the wet ingredients to the dry ingredients and mix again until the batter is smooth. Gently fold in ½ cup chocolate chips.
4. Scoop the shortcake batter with a ⅓ cup measuring cup and place on the lined baking sheet. This recipe makes 6-8 shortcakes. Make sure to space the shortcakes several inches from each other as they will rise once in the oven.
5. Sprinkle the shortcakes with the remaining ¼ cup chocolate chips and bake in the oven for 15 minutes.
6. While the shortcakes bake, slice the strawberries and place in the fridge to chill.
7. After 15 minutes, remove the shortcakes from the oven and allow them to cool completely.
8. Once the shortcakes are cooled, slice them in half. Simply place the shortcakes on a cutting board and gently glide a serrated knife through the middle of the shortcakes.
9. Layer the shortcakes with whipped topping and the chilled sliced strawberries.

Notes:

If you don’t want to use coffee/espresso in this recipe you can use 2 TBS water or dairy free milk instead. The coffee simply helps to enhance the chocolate flavor and give the shortcakes a richer flavor. I highly recommend it!