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Chocolate Chip Strawberry Shortcake

NESTLÉ TOLL HOUSE
Prep:
30 mins
Cooking:
12 mins
Cooling:
20 mins
Yields:
16 servings
Introduce chocolate chips to your shortcakes and you have a delicious variation on this summertime favorite.

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) cold butter, cut up
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 1/2 cups buttermilk
  • 1 container (12 oz.) frozen lite whipped topping, thawed
  • 4 cups 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 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.

Nutritional Information

  • Serving Size
    1/16 servings of recipe
  • Calories 380
  • Calories from Fat 160

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 18g 27%
  • Saturated Fat 12g 59%
  • Cholesterol 25mg 8%
  • Sodium 360mg 15%
  • Carbohydrates 50g 17%
  • Dietary Fiber 3g 11%
  • Sugars 20g
  • Protein 5g
  • Vitamin A 6%
  • Vitamin C 40%
  • Calcium 10%
  • Iron 8%