This Martha White Chocolate Chip Strawberry Shortcake is a fun, delicious twist on traditional strawberry shortcake using Martha White chocolate chip muffin mix! This luscious, creamy dessert is loaded with chocolate chips making the dish extra rich and very seasonally-appropriate. (Hey, the kids have to get their fruit somehow!) The pop of red from the strawberries can make a great-looking addition to a holiday dessert tray. For flavor variation, try other seasonal fruits like cherries, or sweetened cranberries in a sauce instead of strawberries in this recipe. Take a peek at the recipe, courtesy of Martha White, below.
Chocolate Strawberry Shortcake
The addition of chocolate makes these Martha White® Chocolate Strawberry Shortcakes extra special (and tasty!).
- Crisco Original No-Stick Cooking Spray: as needed
- Martha White Chocolate Chip Muffin Mix: 2 packages
- heavy cream: 2/3 cup
- sliced strawberries, sweetened to taste: 6 cups
- heavy cream, chilled: 1 cup (or ½ pint)
- vanilla extract: ½ teaspoon
- powdered sugar: 2 tablespoons
Step 1: Heat oven to 400ºF. Spray a large baking sheet with no-stick cooking spray. Remove the beaters from your electric mixer and and prepare the medium mixing bowl; chill beaters and bowl for 10 minutes in the freezer.
Step 2: Combine muffin mix and 2/3 cup cream in medium bowl. Stir with a fork until all ingredients are moistened and mixture forms a dough. Press into a ball. Pat into a 7 inch round on lightly floured surface. Cut into 8 wedges.
Step 3: Place 8 wedges of dough on baking sheet. Bake 12 to 15 minutes or until golden brown.
Step 4: Beat cream and vanilla in chilled bowl, gradually adding powdered sugar on medium speed until cream begins to thicken and stiffen.
Steo 5: Split shortcakes; fill with strawberries and top with whipped cream and additional strawberries.
*This post was sponsored by Martha White.