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Name: Chocolate Chip Strawberry Shortcake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 c Strawberries Hulled; 1 tb Granulated sugar; 2 tb Granulated sugar; 1/2 ts Salt; 2 c Flour; 1/4 c Granulated sugar; 1 c Whipping cream; 6 tb Chilled Butter Cut; 1/2 ts Baking soda; 1 tb Powdered sugar; 1 1/2 ts Baking Powder; 3/4 c Semi-Sweet Chocolate Chips; 2/3 c Buttermilk

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INGREDIENTS

2 c Strawberries ; Hulled
1 tb Granulated sugar
2 tb Granulated sugar
1/2 ts Salt
2 c Flour
1/4 c Granulated sugar
1 c Whipping cream
6 tb Chilled Butter ; Cut
1/2 ts Baking soda
1 tb Powdered sugar
1 1/2 ts Baking Powder
3/4 c Semi-Sweet Chocolate Chips
2/3 c Buttermilk

Servings

INSTRUCTIONS

In large mixing bowl, combine flour, the 1/4 c granulated sugar, baking powder and soda, and salt; stir well. With pastry blender or fork, cut in butter to form coarse crumbs. Stir in chocolate chips. Gradually add buttermilk, stirring with fork until dough forms. Transfer dough to well-greased 9-inch square pan. Press gently to level top. Sprinkle the 1 T granulated sugar over top. Bake in a 375 degree oven until golden brown, about 20 to 25 minutes. Cool shortcake in pan on a wire rack. Meanwhile, slice berries into medium bowl. Toss with the 2 T granulated sugar; let stand until berries begin to release juices, about 30 minutes. In medium chilled bowl, beat whipping cream with vanilla until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form. To serve, cut shortcake into squares. Top with berries and whipped cream. NOTES : Enhance a classic shortcake with chocolate chips and pair it with fresh berries for an unbeatable spring combination! TIP: To substitute for buttermilk, place 2 t lemon juice in measuring cup and fill with milk to 2/3 cup; stir. Let stand 5 minutes before using. Recipe by: Dierbergs Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl on Apr 05, 1998

NOTES

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Chocolate Chip Strawberry Shortcake

2 c Strawberries Hulled
1 tb Granulated sugar
2 tb Granulated sugar
1/2 ts Salt
2 c Flour
1/4 c Granulated sugar
1 c Whipping cream
6 tb Chilled Butter Cut
1/2 ts Baking soda
1 tb Powdered sugar
1 1/2 ts Baking Powder
3/4 c Semi-Sweet Chocolate Chips
2/3 c Buttermilk

In large mixing bowl, combine flour, the 1/4 c granulated sugar, baking  powder and soda, and salt; stir well. With pastry blender or fork, cut in  butter to form coarse crumbs. Stir in chocolate chips. Gradually add  buttermilk, stirring with fork until dough forms. Transfer dough to  well-greased 9-inch square pan. Press gently to level top. Sprinkle the 1 T  granulated sugar over top. Bake in a 375 degree oven until golden brown,  about 20 to 25 minutes. Cool shortcake in pan on a wire rack. Meanwhile,  slice berries into medium bowl. Toss with the 2 T granulated sugar; let  stand until berries begin to release juices, about 30 minutes. In medium  chilled bowl, beat whipping cream with vanilla until soft peaks form.  Gradually add powdered sugar and beat until stiff peaks form. To serve, cut  shortcake into squares. Top with berries and whipped cream.    NOTES : Enhance a classic shortcake with chocolate chips and pair it with  fresh berries for an unbeatable spring combination!  TIP:  To substitute  for buttermilk, place 2 t lemon juice in measuring cup and fill with milk  to 2/3 cup; stir.  Let stand 5 minutes before using.  Recipe by: Dierbergs Home Economists    Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr  05, 1998

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Nutrition

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Serving Size: 1 Serving (198g)
Recipe Makes: 6

Calories: 526
Calories from Fat: 221 (42%)

Amt Per Serving		% DV

	Total Fat 24.5g	33 %
	Saturated Fat 14.8g	74 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 1.1g
Cholesterol 45.3mg		14 %
Sodium 234.6mg		8 %
Potassium 299.2mg		8 %
Total Carbohydrate 73.5g		22 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 69.3g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 526

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