"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Strawberry Chocolate Chip Shortcake Recipe

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This recipe for Strawberry Chocolate Chip Shortcake, by , is from Fruitland Farm's Finest, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ashley Lipscomb
Added: Saturday, January 29, 2011


1 cup of sugar, divided
1/2 cup butter, softened
1 egg
2 tsps vanilla extract, divided
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1 cup Hersheys Mini Chips semi-sweet chocolate, divided
1 container (16 oz) dairy sour cream
2 eggs
2 cups frozen non-dairy whipped topping, thawed
Fresh strawberries, rinsed and halved

Heat oven to 350 degrees F. Grease 9-inch springform pan. Beat 1/2 c sugar and butter in large bowl. Add 1 egg and 1 tsp 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. Stir together sour cream, remaining 1/2 cup sugar, 2 eggs and remaining 1 tsp vanilla in medium bowl; stir in remaining chocolate chips . Pour over mixture in pan. Bake 50-55 minutes until almost set in center 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 strawberries on top of cake. Refrigerate leftovers!!




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