Chocolate Chip Strawberry Shortcakes Recipe

Chocolate Chip Strawberry Shortcakes RecipePhoto by: Taste of Home Chocolate Chip Strawberry Shortcakes Recipe Rating 5

Nothing goes better with juicy strawberries than whipped cream and chocolate. This tasty combination from our Test Kitchen is decadent and fun, so it’s ideal for kids and adults alike!
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Chocolate Chip Strawberry Shortcakes Recipe
  • Prep: 20 min. Bake: 20 min. + cooling
  • Yield: 8 Servings
20 20 40

Ingredients

  • 3 cups sliced fresh strawberries
  • 1/4 cup sugar
  • BISCUITS:
  • 2 cups all-purpose flour
  • 3 tablespoons sugar, divided
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream
  • 1/2 cup plus 1 tablespoon butter, melted, divided
  • 1/2 cup miniature semisweet chocolate chips
  • Whipped cream, optional

Directions

  • In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.
  • In a large bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms. Gently stir in chocolate chips.
  • Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375° for 18-20 minutes or until golden brown. Remove to wire racks to cool.
  • Cut biscuits in half horizontally. Spoon fruit onto bottom halves. Top with whipped cream if desired; replace biscuit tops. Serve immediately. Yield: 8 servings.

Nutritional Facts 1 serving (calculated without whipped cream) equals 443 calories, 28 g fat (17 g saturated fat), 75 mg cholesterol, 402 mg sodium, 47 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Chocolate Chip Strawberry Shortcakes in Simple & Delicious May/June 2008, p11

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Taste of Home

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Reviews for Chocolate Chip Strawberry Shortcakes (4)

Chocolate Chip Strawberry Shortcakes Recipe

Chocolate Chip Strawberry Shortcakes

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Reviewed on May. 26, 2011 by cookingsucks

We thought this was really good and very rich, but I used coconut cream instead of the heavy whipping cream as I am lactose intolerant. I also didn't see the need to brush the tops with the Tablespoon of butter as they were very greasy without it and the sugar stuck just fine.


Reviewed on Jun. 17, 2010 by nvthiele

this recipe only made six for me (using their 1/3 cup measurement for each biscuit) but that was plenty. packed lots of flavor!


Reviewed on Apr. 03, 2010 by kmsteinmetz

Delicious!!


Reviewed on Jun. 05, 2009 by babyjag222

These shortcakes are melt-in-your-mouth FABULOUS, and fast and easy too. Delicious combination, will be a regular in our house from now on!

 
 
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