Salted Caramel Chocolate Strawberry Shortcake in a Jar

Serves 8

Preparation time: 30 mins

Cook time: 18 mins

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


Salted Chocolate Biscuits

  • 150g plain flour
  • 50g sugar
  • 30g cocoa
  • 1 1/4 Teaspoons baking powder
  • 1/4 baking soda
  • 1/8 salt
  • 6 Tablespoons cold unsalted butter, cut into small pieces plus 1 tablespoon melted
  • 75g chocolate chips
  • 125ml plus 3 tablespoons cold buttermilk
  • 1/4 coarse salt or more to taste

Caramel Whipped Cream

  • 250ml whipping cream
  • 3 Tablespoons caramel sauce
  • 1/2 vanilla extract

Additional Ingredients

  • 450g Jubilee 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

  • Preheat oven to 200°. 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

  • 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.


  • Split each biscuit lengthwise in half. Place each biscuit base in a mason jar and evenly divide quartered strawberries among jars. Reserve some 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.