Strawberry Chocolate Chip Shortcake

From HERSHEY’S
Makes 12 servings.

Need the perfect dessert recipe for your family? Try HERSHEY’S chocolate strawberry shortcake. Strawberries and cream top a delicious shortcake filled with HERSHEY’S Chocolate Chips. If you’ve ever wondered how to make a chocolate shortcake, this recipe is for you.

 

INGREDIENTS
1 cup sugar, divided
1/2 cup butter or margarine (1 stick), softened
3 eggs
2 teaspoons vanilla extract, divided
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup HERSHEY’S Mini Semi-Sweet Chocolate Chips HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chips, HERSHEY’S Semi-Sweet Chocolate Chips, divided
1 container dairy sour cream (16 oz)
2 cups frozen non-dairy whipped topping, thawed
fresh strawberries, rinsed and halved

 

DIRECTIONS

1.Heat oven to 350 degrees. Grease 9-inch springform pan.

2.Beat 1/2 cup sugar and butter in 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 small chocolate chips. Press mixture onto bottom of prepared pan.

3.Stir together sour cream, remaining 1/2 cup sugar, remaining 2 eggs, and remaining 1 teaspoon vanilla in medium bowl; stir in remaining 1/2 cup small chocolate chips. Pour over mixture in pan.

4.Bake 50 to 55 minutes until almost set and edges are lightly browned. Cool completely on wire rack; remove side of pan. Spread whipped topping over top. Cover; refrigerate. Just before serving, arrange strawberry halves on top of cake, garnish as desired. Cover; refrigerate leftover dessert. 

TIP – Try topped with other fresh berries or a combination of fresh fruits.

 

Find this recipe and more holiday treats at hersheyland.com