Chocolate Strawberry Shortcakes

Chocolate Strawberry Shortcakes

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 16  Minutes

Ingredients

  Amount Per Serving % DV *
Calories500
Calories from Fat250
Total Fat28 g43% DV
Saturated Fat17 g85% DV
Trans Fat0 g
Cholesterol60 mg20% DV
Sodium380 mg16% DV
Total Carbohydrates63 g21% DV
Dietary Fiber7.0 g28% DV
Sugars36 g
Protein8 g
Vitamin A15% DV
Vitamin C120% DV
Calcium0 mg20% DV
Iron20% DV
  Amount Per Serving % DV *
Calories500
Calories from Fat250
Total Fat28 g43% DV
Saturated Fat17 g85% DV
Trans Fat0 g
Cholesterol60 mg20% DV
Sodium380 mg16% DV
Total Carbohydrates63 g21% DV
Dietary Fiber7.0 g28% DV
Sugars36 g
Protein8 g
Vitamin A15% DV
Vitamin C120% DV
Calcium0 mg20% DV
Iron20% DV
  • 1/4 cup butter or margarine (1/2 stick) , melted
  • 2 cups all-purpose baking mix
  • 1/4 cup HERSHEY'S Cocoa
  • 1/3 cup sugar
  • 2 cups sweetened whipped cream (recipe follows)
  • 1/4 cup fresh blueberries (optional)
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 6 cups sliced strawberries *
  • 1/2 cup milk

Directions

  • 1. Heat oven to 400°F. Whisk together baking mix, sugar and cocoa in large bowl, breaking up lumps to blend. Add milk and butter, stirring just until combined. Add chocolate chips, mixing to distribute evenly.
  • 2. Divide dough into 8 equal portions. Place on ungreased cookie sheet, spacing 2 inches apart. Flatten each portion to about 3/4-inch thickness.
  • 3. Bake 12 to 15 minutes until springy to the touch. Remove from baking sheet to wire rack. Cool slightly.
  • 4. Place each shortcake on an individual plate. Spoon strawberries over shortcakes; top with whipped cream. Spoon additional berries over whipped cream and sprinkle with blueberries, if desired. Makes 8 servings.
  • SWEETENED WHIPPED CREAM: Combine 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla extract in medium bowl; beat until soft peaks form. About 2 cups whipped cream.
  • * Sliced strawberries may be sweetened, if desired, by adding 2 to 3 tablespoons sugar to berries while shortcakes are baking.

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