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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: English
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 545
% Daily Value**
Total Fat 30g
47%
Saturated Fat 19g
28%
Unsaturated Fat 2g
Cholesterol 74mg
25%
Sodium 473mg
20%
Total Carbohydrate 64g
21%
Dietary Fiber 4g
15%
Sugars 26g
Protein 9g
Vitamin A  16%Vitamin C  58%
Calcium  17%Iron  7%
Potassium  14%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chocolate Chip Strawberry Shortcake

Date Added: June 11, 2009

Ingredients:

1/2 Teaspoon Baking Soda
1 1/2 Teaspoons Baking Powder Divided
1/2 Teaspoon Salt 1 t.
1 Tablespoon Confectionery Sugar or Frosting
3/4 Cup Semisweet Chocolate Chips
Cup Buttermilk warmed
1 Cup Heavy Whipping Cream Whipped
1/4 Cup Sugar Note 1
2 Cups Flour seasoned with
6 Tablespoons Butter Cut Into Small Piecechilled
2 Cups Strawberries Hulled
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Directions:

1. In large mixing bowl, combine flour, the 1/4 c granulated sugar, baking powder and soda, and salt; stir well.

2. With pastry blender or fork, cut in butter to form coarse crumbs.

3. Stir in chocolate chips. Gradually add buttermilk, stirring with fork until dough forms.

4. Transfer dough to well-greased 9-inch square pan.

5. Press gently to level top. Sprinkle the 1 T granulated sugar over top.

6. Bake in a 375 degree oven until golden brown, about 20 to 25 minutes.

7. Cool shortcake in pan on a wire rack. Meanwhile, slice berries into medium bowl.

8. Toss with the 2 T granulated sugar; let stand until berries begin to release juices, about 30 minutes.

9. In medium chilled bowl, beat whipping cream with vanilla until soft peaks form.

10. Gradually add powdered sugar and beat until stiff peaks form.

11. To serve, cut shortcake into squares. Top with berries and whipped cream.

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Dietary Notes:
This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving. This recipe is high in Vitamin C with 58% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Strawberry, Natural Sweeteners allergies.
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