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Strawberry Chocolate Chip Shortcake

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“A great summertime dessert, using fresh strawberries. From Hershey's Best-Loved Recipes. If you don't have mini chocolate chips, the regular ones are fine to use.”
READY IN:
1hr 10mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Grease a 9" springform pan.
  2. In a large bowl, beat 1/2 cup sugar and butter. Add 1 egg and 1 t. vanilla; beat until creamy. Gradually add flour and baking powder. Stir in 1/2 cup mini chocolate chips. Press mixture into bottom of prepared pan.
  3. In a medium bowl, stir together sour cream, 1/2 cup sugar, 2 eggs, and 1 t. vanilla. Stir in 1/2 cup mini chocolate chips. Pour over mixture in pan.
  4. Bake 50-55 minutes or until almost set in center and edges are lightly browned. Cool completely on wire rack.
  5. Reserve 8-12 whole strawberries and slice them in half. Slice remaining strawberries and arrange over top of cake.
  6. Spread Cool Whip over strawberries. Slice and garnish each slice with halved strawberries.

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