Buzzed Shortcake



  • 2 cups all purpose flour
  • 2/3 cup turbinado sugar 
  • 1/4 cup cocoa powder 
  • 1/2 tsp baking soda 
  • 2 tsp baking powder 
  • 2 cups shredded Barely Buzzed (reserve 1 cup) 
  • 2/3 cup of semisweet chocolate chips or chocolate chunks 
  • 1/2 cup cold unsalted butter 
  • 1 cup half and half 
  • 1/4 cup cooled brewed strong coffee 
  • 1/4 cup chocolate chips or chunks 
  • 1/4 cup sliced almonds 
  • Turbinado sugar or regular sugar 


    • 2 lbs strawberries, washed and sliced 
    • 1/4 cup sugar 
    • 1 tbsp orange zest 
    • 2 tbsp orange juice 



    1. Preheat oven to 400. In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and 1 cup of shredded barely buzzed. Mix until well combined.
    2. Cut in butter and 2/3 cup of chocolate chips until crumbly. Add half-and-half, and coffee, and stir until just moistened. 
    3. Take dough and pat out until about 3/4-in thick. Cut with round cookie cutter or biscuit cutter. Place on parchment-lined baking sheets.  Sprinkle with remaining 1 cup of shredded Barely Buzzed, chocolate chips, almonds and sugar. 
    4. Bake at 400° for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool.
    5. For filling, combine strawberries and other ingredients until mixed well. Set aside for at least 10 min. 
    6. Cut cooled shortcakes in half and top with strawberry mixture and fresh whipped cream. Place other half of shortcake on top and serve.