3 cups hulled, sliced strawberries

2 Tbsp sugar

1 recipe Chocolate Chip Shortcake Biscuits, (recipe follows)

Sweetened whipped cream

In a large bowl, gently toss strawberries and sugar together until well coated; set aside for 30 mins to allow strawberries to release their juices.

Split biscuits and place bottom halves on 6 dessert plates. Spoon fruit and juice over each half. Top with Sweetened Whipped Cream and top halves of biscuits.

Chocolate Chip Shortcake Biscuits

1 cup all purpose flour

¼ cup plus 1 Tbsp sugar, divided

1 tsp baking powder

1/8 tsp salt

¼ cup cold unsalted butter, cut into ¼ inch cubes

1 cup mini semisweet chocolate morsels

¼ cup toasted slivered almonds, finely ground

¼ cup heavy whipping cream

1 egg

½ tsp vanilla extract

Preheat oven to 450. Line a baking sheet with parchment paper or a silicone pan liner; set aside.

In a bowl, combine flour, ¼ cup sugar, baking powder and salt, mixing at medium speed with and electric mixer until combine. Using a pastry blender, cut in butter until mixture is crumbly. Stir in chocolate morsels and ground almonds.

In a separate small bowl, lightly beat whipping cream, egg and vanilla together. Add to flour mixture and mix until combined. Using a large spoon, divide dough into 4 equal portions and place on a prepared baking sheet. Sprinkle tops with remaining 1 Tbsp sugar.

Bake for approximately 20 minutes or until lightly browned.

Sweetened Whipped Cream

1 cup heavy whipping cream

4 Tbsp sugar

½ tsp vanilla extract

In a large bowl, beat cream at high speed with and elec. mixer until mixture begins to thicken. Gradually add sugar and vanilla, beating until soft peaks form. Refrigerate until serving time.