Chocolate Chip Strawberry Shortcakes

Chocolate Chip Strawberry Shortcakes
Makes:
16 Desserts
Prep Time:
0
minutes
Total Time:
0
minutes
based on
1 reviews
Introduce chocolate chips to your strawberry shortcake recipe and you'll have a delicious variation on this summertime favorite.

In this recipe:


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Ingredients:

  • 3 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup 1 1/2 sticks butter or margarine (we recommend LAND O LAKES), cold, cut up
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 1/2 cups buttermilk
  • 1 container (12 oz.) frozen whipped topping, thawed
  • 4 cups (2 pints) sliced strawberries

Directions:

PREHEAT oven to 400° F. Grease baking sheets.

COMBINE flour, sugar, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in morsels. Stir in buttermilk with a fork just until moistened. Knead 2 or 3 times on floured surface. Pat to 3/4-inch thickness. Cut into 2 1/2 x 2 1/2-inch diamonds; place on prepared baking sheets.

BAKE for 12 to 14 minutes or until lightly browned. Remove to wire racks to cool completely.

CUT one shortcake in half horizontally. Spread bottom half with whipped topping; top with strawberries. Cover with shortcake top; layer with more whipped topping and strawberries. Repeat with remaining shortcakes. Serve immediately.


Reviews:

Review This Recipe
  •  Star(s)

    Best in Mangham

    Samantha Harrison from Mangham, LA

    Thanks!!!!!!!!!!!!!

Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Chocolate Chip Strawberry Shortcakes

    Ingredients

    • 3 1/2 cups all-purpose flour
    • 1/3 cup granulated sugar
    • 4 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3/4 cup 1 1/2 sticks butter or margarine (we recommend LAND O LAKES), cold, cut up
    • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
    • 1 1/2 cups buttermilk
    • 1 container (12 oz.) frozen whipped topping, thawed
    • 4 cups (2 pints) sliced strawberries

     

    Directions

    PREHEAT oven to 400° F. Grease baking sheets.

    COMBINE flour, sugar, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in morsels. Stir in buttermilk with a fork just until moistened. Knead 2 or 3 times on floured surface. Pat to 3/4-inch thickness. Cut into 2 1/2 x 2 1/2-inch diamonds; place on prepared baking sheets.

    BAKE for 12 to 14 minutes or until lightly browned. Remove to wire racks to cool completely.

    CUT one shortcake in half horizontally. Spread bottom half with whipped topping; top with strawberries. Cover with shortcake top; layer with more whipped topping and strawberries. Repeat with remaining shortcakes. Serve immediately.

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