Chocolate Chip Strawberry Shortcake transforms a beloved dessert into a delightful chocolate fest, perfect for celebrations like Mother’s Day or the Fourth of July. Elevate the traditional strawberry shortcake with an enticing twist by incorporating NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels. This recipe for chocolate shortcake is easy and accessible, making it suitable for any holiday or occasion.
Imagine the blissful blend of chocolate strawberry shortcakes on your dessert table, where chocolate shortcake recipes turn ordinary gatherings into memorable events. Whether it’s Father’s Day or Memorial Day, these shortcake chocolate delights promise rich flavors and the unmistakable decadence of NESTLÉ® strawberry shortcake. Perfect for serving at your next Labor Day picnic, these chocolate shortcakes capture the essence of joy and indulgence.
Ingredients
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Directions
Step 1
Preheat oven to 400° F. Grease baking sheets.
Step 2
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.
Step 3
Bake for 12 to 14 minutes or until lightly browned. Remove to wire racks to cool completely.
Step 4
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.
Ingredients
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Make It
Step 1
Preheat oven to 400° F. Grease baking sheets.
Step 2
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.
Step 3
Bake for 12 to 14 minutes or until lightly browned. Remove to wire racks to cool completely.
Step 4
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.
Ingredients
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