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strawberry chocolate chip shortcake

frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

Going through old recipe boxes, I came across this one. I don't think I ever had the chance to make it. I'm putting it on my "to-do" list for the next time I need to take a dessert somewhere. I think this is from the 1980s when Cool Whip reigned in the whipped cream department. I'm sure you could use regular cream, and whip it with a stabilizer, and get the same results. One way to stabilize whipped cream is to add 2 tablespoons powdered sugar to the cream as you are whipping it.

yield 12 serving(s)
prep time 1 Hr 30 Min
cook time 55 Min
method Bake

Ingredients For strawberry chocolate chip shortcake

  • CRUST
  • 1 c
    sugar, divided
  • 1/2 c
    butter (1 stick), softened
  • 1 lg
    egg
  • 2 tsp
    vanilla, divided
  • 1 1/2 c
    all purpose flour
  • 1/2 tsp
    baking powder
  • 1 c
    mini chocolate chips, divided
  • FILLING
  • 16 oz
    dairy sour cream
  • 2 lg
    eggs
  • TOPPING
  • 1 sm
    container cool whip
  • 2 c
    fresh strawberries, rinsed and halved

How To Make strawberry chocolate chip shortcake

  • 1
    Preheat oven to 350°F. Grease a 9-inch springform pan.
  • 2
    Beat together 1/2 cup sugar and the butter in a 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 chocolate chips. Press mixture onto bottom of prepared pan.
  • 3
    Stir together sour cream, remaining 1/2 cup sugar, 2 eggs, and remaining 1 teaspoon vanilla in medium bowl. Stir in remaining 1/2 cup chocolate chips. Pour over mixture in pan.
  • 4
    Bake 50-55 minutes until almost set in center and edges are lightly browned. Cool completely on wire rack; remove sides of pan. Spread whipped topping over top. Cover and refrigerate. Just before serving, arrange strawberry halves on top of cake. Garnish as desired. Refrigerate leftovers.
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