Salted Caramel Chocolate Strawberry Shortcake in a Jar

Salted Caramel Shortcake in a Jar

160 gram all-purpose flour
50 gram sugar
25 gram Dutch process cocoa
1 Teaspoons baking powder
Pinch of baking soda
Pinch of salt
85 gram cold unsalted butter, cut into small pieces plus 1 tablespoon melted
80 gram of semi-sweet chocolate chips, finely chopped
125 ml plus 3 tablespoons cold buttermilk
Teaspoon of coarse salt or more to taste
240 ml of heavy cream
3 Tablespoons prepared caramel sauce
1/2 Tsp. vanilla extract
450 gram Driscoll's Strawberries, hulled and quartered plus 4 Driscoll's Strawberries, each cut in half for garnish
8 mason jars (additional)

30 min + 18 min cook time | 8 | dessert

Raise the bar with your strawberry shortcakes this summer and incorporate the wonderful combination of sweet and savory with salted chocolate biscuits and rich caramel whipped cream. Together with fresh strawberries, these flavors create a treat you'll be dreaming about. Serve in a mason jar for a special presentation.

Directions

Salted Chocolate Biscuits
Preheat oven to 205°C. 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 2 cm thick. Cut out 8 biscuits with a 6 -7 cm 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
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
Split each biscuit lengthwise in half. Place each biscuit base in a mason jar and evenly divide quartered strawberries among jars. Reserve some of the 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.