Chocolate Chip Strawberry Shortcake

The shortcake is loaded with chocolate chips making these strawberry shortcakes with fresh whipped cream an extra special summer treat.

• Preparation Time: 15 mins
• Cooking Time: 14 mins
• Total Time: 29 mins
• Calories: 461 Calories

Ingredients

• ½ teaspoon vanilla extract
• 1 cup heavy cream, chilled
• ⅔ cup heavy cream
• Crisco® Original No-Stick Cooking Spray
• 2 (7.4 ounce) packages Martha White® Chocolate Chip Muffin Mix
• 6 cups sliced strawberries, sweetened to taste
• 2 tablespoons powdered sugar

Recipe Instructions

Step 1

Heat oven to 400 degrees F. Spray a large baking sheet with no-stick cooking spray. Chill beaters from electric mixer and medium mixing bowl for 10 minutes in the freezer. Combine muffin mix and 2/3 cup cream in medium bowl. Stir with a fork until all ingredients are moistened and mixture forms a dough. Press into a ball. Pat into a 7-inch round on lightly floured surface. Cut into 8 wedges. Place on baking sheet. Bake 12 to 15 minutes or until golden brown.

Step 2

Beat cream and vanilla in chilled bowl, gradually adding powdered sugar on medium speed until cream begins to thicken and stiffen.

Step 3

Split shortcakes; fill with strawberries and top with whipped cream and additional strawberries.