Chocolate Chip Strawberry Shortcake – a delicious recipe with Spray, Chocolate, heavy cream, strawberries, Cream, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
2
Beat cream and vanilla in chilled bowl, gradually adding powdered sugar on medium speed until cream begins to thicken and stiffen.
3
Split shortcakes; fill with strawberries and top with whipped cream and additional strawberries.
719
kcal
Calories
51
g
Fat
59
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: CRISCO(R) Original No-Stick Cooking Spray, 2 (7.4 ounce) packages Martha White(R) Chocolate Chip Muffin Mix, 2/3 cup heavy cream, 6 cups sliced strawberries, sweetened to taste, and more.
Yes, Chocolate Chip Strawberry Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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