The shortcake is loaded with chocolate chips making these strawberry shortcakes with fresh whipped cream an extra special summer treat.
Original recipe makes 8 servings
Ingredients
CRISCO® Original No-Stick Cooking Spray
2 (7.4 ounce) packages Martha White® Chocolate Chip Muffin Mix
2/3 cup heavy cream
6 cups sliced strawberries, sweetened to taste
Whipped Cream:
1 cup heavy cream, chilled
1/2 teaspoon vanilla extract
2 tablespoons powdered sugar
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PREP
15 mins
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COOK
14 mins
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READY IN
40 mins
Directions
- 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.
- Beat cream and vanilla in chilled bowl, gradually adding powdered sugar on medium speed until cream begins to thicken and stiffen.
- Split shortcakes; fill with strawberries and top with whipped cream and additional strawberries.
Nutrition
Calories: 461 kcal
Carbohydrates: 49.9 g
Cholesterol: 68 mg
Fat: 26.8 g
Fiber: 5.7 g
Protein: 5.1 g
Sodium: 342 mg