Strawberry Chocolate Chip Shortcake

Name: Strawberry Chocolate Chip Shortcake | Recipes
Prep time: 20 min
Total time: 240 min
Yield: 1 cake
Ingredients: 1 cup sugar, divided; 1/2 cup butter or margarine (1 stick), softened; 3 eggs; 2 tsps vanilla extract, divided; 1-1/2 cups all-purpose flour; 1/2 tsp baking powder; 1 cup HERSHEY'S Mini Semi-Sweet Chocolate Chips HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips, divided; 1 container dairy sour cream (16 oz); 2 cups frozen non-dairy whipped topping, thawed; fresh strawberries, rinsed and halved

Details

Time: 4 hours
Skill Level: Intermediate
Yields: 1 cake

Need the perfect dessert recipe for your family? Try HERSHEY’S chocolate strawberry shortcake. Strawberries and cream top a delicious shortcake filled with HERSHEY’S Chocolate Chips. If you've ever wondered how to make a chocolate shortcake, this recipe is for you.

Ingredients & Directions

Prep Time: 20 minutes
Bake Time: 54 minutes
Cool Time: 1 hour 30 minutes
Chill Time: 1 hour

Ingredients

1 cup

sugar, divided
1/2 cup

butter or margarine (1 stick), softened
3

eggs
2 tsps

vanilla extract, divided
1-1/2 cups

all-purpose flour
1/2 tsp

baking powder
1 cup

HERSHEY'S Mini Semi-Sweet Chocolate Chips HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips, divided
1 container

dairy sour cream (16 oz)
2 cups

frozen non-dairy whipped topping, thawed
fresh strawberries, rinsed and halved

READY TO MAKE THIS?

Directions

Equipment Needed 

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.

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