- CRISCO® Original No-Stick Cooking Spray
- 2 (7.4 ounce) packages Martha White® Chocolate Chip Muffin Mix
- 2/3 cup heavy cream
- 6 cups sliced strawberries, sweetened to taste
- Whipped Cream:
- 1 cup heavy cream, chilled
- 1/2 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- Heat oven to 400 degrees F. Spray a large baking sheet with no-stick cooking spray. Chill beaters from electric mixer and medium mixing bowl for 10 minutes in the freezer. 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. Place on baking sheet. Bake 12 to 15 minutes or until golden brown.
- Beat cream and vanilla in chilled bowl, gradually adding powdered sugar on medium speed until cream begins to thicken and stiffen.
- Split shortcakes; fill with strawberries and top with whipped cream and additional strawberries.
05/13/2018
recipepes.com
Chocolate Chip Strawberry Shortcake, recipe
PT15M
PT1H
5
455 calories