Chocolate Chip Strawberry Shortcake
Introduce chocolate chips to your shortcakes and you have a delicious
variation on this 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-oz.) package Semi-Sweet Chocolate Morsels
1 1/2 cups buttermilk
(12-oz.) container frozen nondairy whipped topping, thawed or use real whipped
4 cups sliced strawberries
PREHEAT oven to 400°F. Grease baking sheets.
COMBINE flour, sugar, baking powder, baking soda and salt in large bowl. Cut in
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
CUT one shortcake in half horizontally. Spread bottom half with whipped topping;
top with strawberries. Cover with shortcake top; layer with more whipped topping
Repeat with remaining shortcakes. Serve immediately.