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.
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
STRAWBERRY CHOCOLATE CHIP SHORTCAKE
Going through old recipe boxes, I came across this one. I don't think I ever had the chance to make it. I'm putting it on my "to-do" list for the next time I need to take a dessert somewhere. I think this is from the 1980s when Cool Whip reigned in the whipped cream department. I'm sure you could use regular cream, and whip it...
Provided by Susan Feliciano
Categories Other Desserts
Time 2h25m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350°F. Grease a 9-inch springform pan.
- 2. Beat together 1/2 cup sugar and the butter in a 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 chocolate chips. Press mixture onto bottom of prepared pan.
- 3. Stir together sour cream, remaining 1/2 cup sugar, 2 eggs, and remaining 1 teaspoon vanilla in medium bowl. Stir in remaining 1/2 cup chocolate chips. Pour over mixture in pan.
- 4. Bake 50-55 minutes until almost set in center and edges are lightly browned. Cool completely on wire rack; remove sides of pan. Spread whipped topping over top. Cover and refrigerate. Just before serving, arrange strawberry halves on top of cake. Garnish as desired. Refrigerate leftovers.
CHOCOLATE STRAWBERRY SHORTCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 6 shortcakes
Number Of Ingredients 14
Steps:
- Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
- Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
- Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
- Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.
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.
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 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.
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- 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.
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