CHOCOLATE CHIP STRAWBERRY SHORTCAKES
Nothing goes better with juicy strawberries than whipped cream and chocolate. This tasty combination is decadent and fun, so it's ideal for kids and adults alike! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a small bowl, combine strawberries and sugar; cover and refrigerate until serving., In a large bowl, combine 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 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.
Nutrition Facts : Calories 443 calories, Fat 28g fat (17g saturated fat), Cholesterol 75mg cholesterol, Sodium 402mg sodium, Carbohydrate 47g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein.
COCONUT-CHOCOLATE STRAWBERRY SHORTCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the shortcakes: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Transfer to a large bowl and stir in the chocolate chips and 1 cup shredded coconut. Gently fold in the heavy cream mixture using a rubber spatula until just combined.
- Divide the dough into 6 pieces on the prepared baking sheet; pat into 3-inch rounds (about 1 inch high). Brush the rounds with heavy cream and sprinkle with the remaining 1/2 cup shredded coconut. Bake until lightly browned and slightly firm to the touch, about 30 minutes. Let cool on the baking sheet.
- Meanwhile, make the toppings: Toss the strawberries, 1/4 cup brown sugar and the vanilla in a medium bowl; set aside.
- Just before serving, beat the heavy cream, sour cream and the remaining 1/4 cup brown sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Split the shortcakes in half; sandwich the strawberries and cream between the halves.
WHITE CHOCOLATE CHIP SHORTCAKE WITH BASIL STRAWBERRIES
Provided by Sandra Lee
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- In a small bowl combine the strawberries with 1 tablespoon of sugar. Set aside.
- In a large bowl, whisk together the baking mix and 1/4 cup sugar. Stir in the milk and butter, then fold in the chocolate chips. Pat the dough out on a floured surface, cut into 8 triangles, and arrange on an ungreased baking sheet. Bake until golden brown, about 8 to 10 minutes. Remove from the oven and let cool.
- Add the chopped basil to the strawberries and toss to combine.
- With an electric hand mixer, whip the cream in a medium bowl, with the remaining sugar and the vanilla. Slice the shortcakes in half. Put the bottom halves of each shortcake on serving plates and spoon some strawberries over each half. Dollop each with whipped cream and cover with the shortcake tops. Garnish with a bit more whipped cream and a strawberry slice before serving.
STRAWBERRY CHOCOLATE CHIP SHORTCAKE
A great summertime dessert, using fresh strawberries. From Hershey's Best-Loved Recipes. If you don't have mini chocolate chips, the regular ones are fine to use.
Provided by caffeine junkie
Categories Dessert
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease a 9" springform pan.
- In a large bowl, beat 1/2 cup sugar and butter. Add 1 egg and 1 t. vanilla; beat until creamy. Gradually add flour and baking powder. Stir in 1/2 cup mini chocolate chips. Press mixture into bottom of prepared pan.
- In a medium bowl, stir together sour cream, 1/2 cup sugar, 2 eggs, and 1 t. vanilla. Stir in 1/2 cup mini chocolate chips. Pour over mixture in pan.
- Bake 50-55 minutes or until almost set in center and edges are lightly browned. Cool completely on wire rack.
- Reserve 8-12 whole strawberries and slice them in half. Slice remaining strawberries and arrange over top of cake.
- Spread Cool Whip over strawberries. Slice and garnish each slice with halved strawberries.
Nutrition Facts : Calories 649.6, Fat 39.5, SaturatedFat 25.4, Cholesterol 135.1, Sodium 171.7, Carbohydrate 70.3, Fiber 3, Sugar 46.4, Protein 8.4
SIMPLE CHOCOLATE STRAWBERRY SHORTCAKE
A chocolate version of everybody's favorite dessert.
Provided by Marjorita Whyte
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 52m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) pans. In the top of a double boiler, heat unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, combine flour, baking powder, baking soda, salt and sugar. Cut in margarine until mixture resembles coarse crumbs. Blend in sour milk and melted unsweetened chocolate. Divide batter into prepared pans.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Sprinkle cakes with orange liqueur.
- Reserve 8 to 10 strawberries and slice the rest. Place one cake on a serving plate, top with half of the sliced strawberries and half of whipped topping. Cover with second layer, top with remaining strawberries and whipped topping. Garnish with whole strawberries. In the top of a double boiler, heat semisweet chocolate, stirring occasionally, until chocolate is melted and smooth. Drizzle over the strawberries.
Nutrition Facts : Calories 249 calories, Carbohydrate 29.2 g, Cholesterol 0.6 mg, Fat 14.2 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 8.6 g, Sodium 231 mg, Sugar 17.9 g
CHOCOLATE-CARAMEL-STRAWBERRY SHORTCAKES
We jumpstarted the traditional summertime shortcake dessert by adding dark chocolate and caramel sauce.
Provided by Paula Jones
Categories Dessert
Time 1h45m
Yield 6
Number Of Ingredients 9
Steps:
- In medium bowl, toss strawberries and 1/2 cup of the sugar until coated. Let stand 1 hour.
- Heat oven to 375°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, cocoa, remaining 1/4 cup sugar, the milk and butter until soft dough forms. Stir in chopped chocolate. Drop dough by about 1/3 cupfuls onto cookie sheet.
- Bake 12 to 15 minutes or until tops of shortcakes appear dry and cracked. Remove from cookie sheet to cooling rack. Cool 15 minutes.
- Using serrated knife, split warm shortcakes; place 2 halves on each dessert plate. Top each serving with strawberries, about 1/2 teaspoon caramel sauce and 1/4 cup whipped topping. Garnish each with another 1/2 teaspoon caramel sauce drizzled over top.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE STRAWBERRY SHORTCAKE
I like to serve this shortcake on Valentine's Day. It's really good and looks nice on the table. I have had this recipe for over 40 years.
Provided by Login
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 10
Number Of Ingredients 12
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.
- In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
- Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
- In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
- Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 49.1 g, Cholesterol 26.4 mg, Fat 19 g, Fiber 2.8 g, Protein 4.9 g, SaturatedFat 13.7 g, Sodium 476.5 mg, Sugar 26 g
CHOCOLATE STRAWBERRY SHORTCAKE
Categories Bread Berry Chocolate Dairy Dessert Bake Strawberry Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 20
Steps:
- For Sauce:
- Combine cream and sugar in heavy small saucepan. Stir over medium-high heat until mixture comes to boil. Remove from heat. Add chocolate and stir until chocolate melts and sauce is smooth. Mix in brandy and vanilla. (Can be prepared 2 days ahead. Cover and chill.)
- For Biscuit:
- Preheat oven to 375°F. Butter 9-inch-diameter cake pan with 1 1/2- inch-high sides; dust with flour. Combine 2 cups flour, 3 tablespoons sugar, baking powder, baking soda and salt in large bowl; whisk to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Add chopped chocolate. Gradually add 2/3 cup buttermilk, stirring with fork until dough forms.
- Transfer dough to cake pan; press gently to level top. Brush dough with 2 tablespoons buttermilk, then sprinkle with 2 tablespoons sugar. Bake biscuit until cooked through and golden on top, about 25 minutes. Cool biscuit in pan on rack (biscuit will be 1 to 1 1/2 inches high.)
- For Filling:
- Reserve 8 berries for garnish. Slice remaining berries into large bowl. Add 4 tablespoons sugar and toss to coat; let stand until berries begin to release juices, about 30 minutes. Combine whipping cream, vanilla and 1 tablespoon sugar in medium bowl. Whip to soft peaks. Cover and chill cream until ready to serve.
- Rewarm sauce over low heat, stirring often. Cut around pan sides to loosen biscuit. Turn biscuit out onto work surface. Using long serrated knife, carefully cut biscuit in half horizontally. Using large spatula as aid, place biscuit bottom on platter. Spoon sliced berries with their juices over. Drizzle with some chocolate sauce. Spoon all but 1/2 cup whipped cream over; cover with biscuit top. Drop reserved whipped cream in dollops onto biscuit. Garnish with reserved whole strawberries. Cut into wedges and serve, passing remaining chocolate sauce separately.
CHOCOLATE-STRAWBERRY SHORTCAKES
Make strawberry shortcakes even better! Make the shortcakes rich and chocolaty.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 6
Number Of Ingredients 9
Steps:
- In medium bowl, toss strawberries and 1/2 cup sugar until coated. Let stand 1 hour.
- Heat oven to 375°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, cocoa, 2 tablespoons sugar, the milk and butter until soft dough forms. Stir in chocolate chips. Drop dough by about 1/3 cupfuls onto cookie sheet.
- Bake 12 to 15 minutes or until tops of shortcakes appear dry and cracked. Cool 15 minutes. Using serrated knife, split warm shortcakes. Fill and top with strawberries and whipped topping.
Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 1 1/2 g
CHOCOLATE CHIP STRAWBERRY SHORTCAKE RECIPE - (4.5/5)
Provided by carvalhohm
Number Of Ingredients 10
Steps:
- 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 sixteen 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.
CHOCOLATE STRAWBERRY SHORTCAKES
Shortcake is one of the greatest desserts, especially when using fresh strawberries. These chocolate strawberry shortcakes are a great treat to serve to guests. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened. , Divide dough into 8 patties, about 3/4-in. thick. Place on parchment-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips. , Bake at 400° for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate., To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired.
Nutrition Facts :
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CHOCOLATE CHIP STRAWBERRY SHORTCAKE - THE GIRL WHO ATE …
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Reviews 14Servings 8Cuisine AmericanCategory Dessert
- Preheat oven to 375°. In a small bowl, combine strawberries and sugar; cover and refrigerate until serving. You only need the sugar if you want to make a strawberry sauce. You can also just omit the sugar and used sliced strawberries.
- For the biscuits: In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Whisk gently. Add the cream and 1/2 cup melted butter into the dry ingredients and stir until combined. Gently fold in chocolate chips.
- Drop 1/3 cup portions of batter onto a parchment lined baking sheet. Brush with remaining 1 tablespoon melted butter and sprinkle with sugar. Bake 15-20 minutes or until golden brown. You do not want to overbake them or they will be dry. If you bake them until they just turn golden brown the middle will still be moist. Remove to wire racks to cool (or serve them slightly warm).
- Cut biscuits in half horizontally. Top with whipped cream and strawberries. Add biscuit tops and more whipped cream and strawberries. Serve immediately.
CHOCOLATE CHIP STRAWBERRY SHORTCAKE - CLEAN AND SCENTSIBLE
From cleanandscentsible.com
5/5 (1)Category DessertServings 9Total Time 40 mins
- In a large bowl, combine flour, 2 tbsp sugar, baking powder, and salt. In another bowl, combine whipping cream and ½ cup melted butter. Stir into dry ingredients and a batter has formed. Fold in chocolate chips.
- Grease a baking sheet and drop approximately ⅓ cup of the batter onto the sheet. Brush with remaining butter and sprinkle with the remaining sugar. Bake fro 18-20 minutes or until golden brown. Cool.
STRAWBERRY CHOCOLATE CHIP SHORTCAKE | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 1Total Time 4 hrs
- 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.
CHOCOLATE CHIP STRAWBERRY SHORTCAKES - JULIA'S ALBUM
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5/5 (1)Total Time 35 minsCategory DessertCalories 416 per serving
- Combine sliced strawberries and sugar in a large bowl and mix together. Let the strawberries sit in sugar for a bit to bring out their juices and form a very yummy syrup.
- Let the biscuits cool. Using serrated knife, slice each biscuit in half. To serve, place the bottom side of biscuit on a serving plate, top with strawberries, then whipped cream. Place the top side of the biscuit on top, then add more cream or strawberries or both! Sprinkle a few chocolate chips over the each serving.
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