Strawberry Chocolate Chip Shortcake
Details
- Timing
- Timing
- Total:
- 4 Hr.
- Bake:
- 54 Min.
- Prep:
- 20 Min.
- Skill Level:
- Intermediate
- Yields:
- 1 cake
This beginner-friendly strawberry chocolate chip shortcake recipe is a must-try. Fresh strawberries and fluffy cream top a classic shortcake chock-full of the secret ingredient — HERSHEY'S Chocolate Chips — for a decadent and gorgeous dessert. We love how the addition of chocolate chips adds not only flavor but texture, too. You can choose any flavor chips: milk chocolate, semi-sweet or dark chocolate. This Strawberry Chocolate Chip Shortcake recipe takes the classic shortcake to the next level. Perfect for a summertime party or special dessert for a birthday star who loves berries. Explore our Summer Dessert Recipes for more warm-weather treats — think picnic-perfect brownies, refreshing milkshakes and gooey S'mores you can make at home.
Ingredients & Directions
- Prep Time
- 20 minutes
- Bake Time
- 54 minutes
- Cool Time
- 1 hour 30 minutes
- Chill Time
- 1 hour
Ingredients
-
1 cupsugar, divided
-
1/2 cupbutter or margarine (1 stick), softened
-
3eggs
-
2 tspsvanilla extract, divided
-
1-1/2 cupsall-purpose flour
-
1/2 tspbaking powder
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1 cupHERSHEY'S Mini Semi-Sweet Chocolate Chips HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips, divided
-
1 containerdairy sour cream (16 oz)
-
2 cupsfrozen non-dairy whipped topping, thawed
-
fresh strawberries, rinsed and halved
Directions
Oven
9-Inch Springform Pan
Mixing Bowl
Mixer
Measuring Cups
Bowl
Wire Rack
Refrigerator
Heat oven to 350°F. Grease 9-inch springform pan.
Beat 1/2 cup sugar and butter in large bowl. Add 1 egg and 1 teaspoon vanilla; beat until creamy. Gradually add flour and baking powder, beating until smooth; stir in 1/2 cup small chocolate chips. Press mixture onto bottom of prepared pan.
Stir together sour cream, remaining 1/2 cup sugar, remaining 2 eggs and remaining 1 teaspoon vanilla in medium bowl; stir in remaining 1/2 cup small chocolate chips. Pour over mixture in pan.
Bake 50 to 55 minutes until almost set and edges are lightly browned. Cool completely on wire rack; remove side of pan. Spread whipped topping over top. Cover; refrigerate. Just before serving, arrange strawberry halves on top of cake; garnish as desired. Cover; refrigerate leftover dessert. Makes 12 servings.
Try topped with other fresh berries or a combination of fresh fruits.
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Nutrition FactsServings Per Container 12 servingsServing size 1 piece (121g)Amount per servingCalories380% Daily Value*Total Fat 24g 31%Saturated Fat 14g 70%Trans Fat 0gCholesterol 100mg 33%Sodium 115mg 5%Total Carbohydrates 42g 15%Dietary Fiber 2g 7%Total Sugars 29gIncludes 27g Added Sugar 54%Protein 6gVitamin D 0 0%Calcium 42mg 4%Iron 2mg 10%Potassium 77mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
