Chocolate Strawberry Shortcakes
Total TimePrep: 20 min. + chilling Bake: 10 min. + cooling
After reading your comments we took this recipe back to the Test Kitchen. We've reduced the oven temperature and increased the bake time to provide more consistent results.Sue StetzelTaste of Home Magazine
A great dessert for any holiday! This recipe is a keeper for chocolate lovers.
450 is about 50-100 degrees to hot - they burned and over 1/2 of them ended up in the trash. The parts we were able to salvage were really delicious. We had them with raspberries and homemade whipped cream-YUMMY. I will try again at a much lower temperature.
I made this with a brownie mix instead since I was short on time and it was DIVINE!!!! Pure heaven! I will absolutely make again using the shortcakes just to see if I like them as well as the brownies.
I made these today and the taste was good but the bottoms burned. I think 450 is too high of heat, I even reduced the cooking time by 2 minutes. Also, they did not puff up enough to split in half.
delicious and easy, great with fresh raspberries instead of the strawberries
So, I made the best cookies by mistake! While making the recipe, I accidently put in 1 cup of half and half instead of 3/4 cup. The batter came out loose. I figured out what I did, so I gently added about 1 cup of extra flour until batter resembled muffin mix. I used my ice cream scoop and placed them on parchment paper bake sheets, about five inches apart. I'm telling you, sisters in the kitchen-hood, they made the biggest, softest cookies! We used just one for short cake and are haveing one tonight by themselves with a glass of cold milk.
OMG! Amazing! Love, love, love it. Will be making this again in the very near future.