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15 min.
14 min.
8 servings

Chocolate Chip Strawberry Shortcake


  • No-Stick Cooking Spray
  • 2 (7.4 oz.) packages Martha White® Chocolate Chip Muffin Mix
  • 2/3 cup heavy cream
  • 6 cups sliced strawberries, sweetened to taste


  • 1 cup (1/2 pint) heavy cream, chilled
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons powdered sugar

Preparation Directions

  1. HEAT oven to 400ºF. 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.
  2. BEAT cream and vanilla in chilled bowl, gradually adding powdered sugar on medium speed until cream begins to thicken and stiffen.
  3. SPLIT shortcakes; fill with strawberries and top with whipped cream and additional strawberries.

Nutritional Information Per Serving

Serving Size (1/8), Calories 480 (Calories from Fat 260), Total Fat 30g (Saturated Fat 18g, Trans Fat g), Cholesterol 80mg, Sodium 270mg, Total Carbohydrate 50g (Dietary Fiber 4g, Sugars 29g), Protein 5g; Percent Daily Value*: Vitamin A %, Vitamin C 110%, Vitamin D %, Calcium 6%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.