Ooh, I've done a similar recipe like this. You know what's a great addition? Homemade strawberry chia jam. It's very easy to make - lots of recipes available online, but you basically mash your berries in a pan, add your sweetener of choice (if necessary), and add chia seeds. Bring it to a simmer for a few minutes and let it cool enough to put into a jar and let it set in the fridge for at least 30 minutes. I like my strawberry shortcake to have warm and cold components - so I like to use the chia jam before it's fully cooled and still a bit runny. So warm biscuit topped with cold whipped cream and fresh cold strawberry with a bit of the still a little warm jam dribbled on top. *Chia jam will not last as long as store bought or even properly canned homemade jam. But it's great for giving new life to excess or aging fruit and is so easy that whipping it up in small batches isn't much of an inconvenience if you like jam. And it's so good. My mom and I made some but didn't label it and the rest of the family were up and eating it with their breakfasts and couldn't be convinced that it wasn't normal homemade jam, that it contained chia, or that we made it in about 30 minutes the day before.
