Chocolate Chip Strawberry Shortcake
Introduce chocolate chips to your shortcakes and you'll have a delicious variation on this spring and summertime favorite.
3 1/2 cups all-purpose flour
1/3 cup granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter or margarine, cut up
1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 1/2 cups buttermilk
1 (12-ounce) container frozen lite whipped topping, thawed - or sweetened whipped cream
4 cups sliced strawberries
- Preheat oven to 400°F (205°C). Grease baking sheets.
- 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 2 1/2 x 2 1/2-inch diamonds; place on prepared baking sheets.
- Bake for 12 to 14 minutes or until lightly browned. Remove to wire racks to cool completely.
- Cut one shortcake in half horizontally. Spread bottom half with whipped topping or cream; top with strawberries. Cover with shortcake top; layer with more whipped topping or cream and strawberries. Repeat with remaining shortcakes. Serve immediately.
Makes 16 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.