Strawberry Chocolate Chip Shortcake Food

STRAWBERRY CHOCOLATE CHIP SHORTCAKE

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

Steps:

• Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened. , Divide dough into 8 patties, about 3/4-in. thick. Place on parchment-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips. , Bake at 400° for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate., To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired.

CHOCOLATE CHIP STRAWBERRY SHORTCAKES

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.

WHITE CHOCOLATE CHIP SHORTCAKE WITH BASIL STRAWBERRIES

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.

STRAWBERRY CHOCOLATE CHIP SHORTCAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9" springform pan.
• In a large bowl, beat 1/2 cup sugar and butter. Add 1 egg and 1 t. vanilla; beat until creamy. Gradually add flour and baking powder. Stir in 1/2 cup mini chocolate chips. Press mixture into bottom of prepared pan.
• In a medium bowl, stir together sour cream, 1/2 cup sugar, 2 eggs, and 1 t. vanilla. Stir in 1/2 cup mini chocolate chips. Pour over mixture in pan.
• Bake 50-55 minutes or until almost set in center and edges are lightly browned. Cool completely on wire rack.
• Reserve 8-12 whole strawberries and slice them in half. Slice remaining strawberries and arrange over top of cake.
• Spread Cool Whip over strawberries. Slice and garnish each slice with halved strawberries.

CHOCOLATE CHIP STRAWBERRY SHORTCAKES

Steps:

• In a small bowl, combine the strawberries and 1/4 c sugar; cover and refrigerate until serving (this will create its own nice juices for serving).
• In a large bowl, combine the flour, 2 tbls sugar, baking powder and salt.
• In a small bowl, combine the whipping cream and 1/2 c butter.
• Stir the cream mixture into the flour mixture, just until a thick batter forms; then gently stir in the chocolate chips just till mixed inches.
• Drop by 1/3 cupfuls onto a greased baking sheet.
• Brush tops with the 1 tbls melted butter and sprinkle evenly with the extra 1 tbls sugar.
• Bake at 375F for 18-20 minutes or just until golden brown.
• Remove to wire rack to cool completely.
• Cut biscuits in half horizontally and spoon strawberries onto bottom half then top with whipped cream (if using) and replace shortcake tops.
• WHIPPED CREAM (instructions) - In a "chilled" small glass bowl and using "chilled" beaters, beat cream until it begins to thicken. Add confectioner's sugar and extract then beat until soft peaks form. Store in the refrigerator until prepared to use. (Makes 2 cups of whipped cream).