“The shortcake is loaded with chocolate chips making these strawberry shortcakes with fresh whipped cream an extra special summer treat.” - by Martha White®
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 461 cal
- 23%
- Fat
- 26.8 g
- 41%
- Carbs
- 49.9 g
- 16%
Based on a 2,000 calorie diet
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