8tablespoons115gr unsalted butter, cut into 1 tablespoons pieces
1cup240ml heavy (whipping) cream
½cup90gr semisweet chocolate chips
For macerated strawberries:
2packages2lbs Driscoll’s strawberries, hulled and sliced
For whipped cream:
1cup240gr heavy (whipping) cream
1teaspoonpure vanilla extract
To make the biscuits, preheat the oven to 425°F (220°C).
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
Using a pastry cutter, work the butter into the flour mixture until butter is about pea-size.
Add the heavy cream and mix until the dough comes together. Stir in chocolate chips.
Divide the dough into 12 rounds and arrange on two baking sheets lined with silicone mat, or parchment paper.
Bake for 8-10 minutes, or until the biscuits are nice and crisp. Transfer them onto a wire rack to cool completely. (Biscuits can be made a day in advance. Store the cooled biscuits at room temperature, covered. However, once assembled the cakes should be served right away.)
Macerate the strawberries, while the biscuits are cooking. In a medium bowl, combine sliced strawberries, sugar and balsamic vinegar. Let it rest for at least 15 minutes, preferably 30-60 minutes.
To make the whipped cream, whisk the heavy cream in a mixing bowl with whisk attachment until soft peaks form. Add sugar and continue to mix until hard peaks form. Stir in Greek yogurt and vanilla extract and mix for another minute or so until the cream is smooth and delicious.
To assemble the cakes, cut the biscuits in half horizontally. Spoon macerated strawberries on the bottom half and top with whipped cream. Replace the top of the biscuit and place another spoonful of whipped cream. If desired, decorate with fresh strawberries. Serve immediately.
For step-by-step photos and additional notes, read the post above.