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Chocolate Strawberry Shortcakes Recipe

Ingredients

  • 2 cups all-purpose baking mix
  • 1/3 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 1/2 cup milk
  • 1/4 cup (1/2 stick) butter or margarine
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 6 cups sliced strawberries
  • 2 cups sweetened whipped cream
  • 1/4 cup fresh blueberries

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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In English