Chocolate Strawberry Shortcakes

By carvalhohm

Ingredients

• 2 cups all-purpose baking mix
• 1/3 cup sugar
• 1/4 cup HERSHEY'S Cocoa
• 1/2 cup milk
• 1/4 cup (1/2 stick) butter or margarine, melted
• 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
• 6 cups sliced strawberries
• 2 cups sweetened whipped cream (recipe follows)
• 1/4 cup fresh blueberries (optional)

Details

Adapted from hersheys.com

Preparation

Step 1

1 Heat oven to 400°F. Whisk together baking mix, sugar and cocoa in large bowl, breaking up lumps to blend. Add milk and butter, stirring just until combined. Add chocolate chips, mixing to distribute evenly.

2 Divide dough into 8 equal portions. Place on ungreased cookie sheet, spacing 2 inches apart. Flatten each portion to about 3/4-inch thickness.

3 Bake 12 to 15 minutes until springy to the touch. Remove from baking sheet to wire rack. Cool slightly.

4 Place each shortcake on an individual plate. Spoon strawberries over shortcakes; top with whipped cream. Spoon additional berries over whipped cream and sprinkle with blueberries, if desired. 8 servings.

SWEETENED WHIPPED CREAM: Combine 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla extract in medium bowl; beat until soft peaks form. About 2 cups whipped cream.

* Sliced strawberries may be sweetened, if desired, by adding 2 to 3 tablespoons sugar to berries while shortcakes are baking.