Strawberry Chocolate Chip Shortcake

Chocolate Chip Shortcake topped with whipped topping and fresh strawberries.

Strawberry Chocolate Chip Shortcake


  • 1 container dairy sour cream (16 oz.)
  • 2 eggs
  • 1/2 teaspoon baking powder
  • 2 teaspoons vanilla extract , divided
  • 1/2 cup butter or margarine (1 stick) , softened
  • 1-1/2 cups all-purpose flour
  • 1 egg
  • 1 cup sugar , divided
  • 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate , HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips , divided
  • 2 cups frozen non-dairy whipped topping , thawed
  • Fresh strawberries , rinsed and halved


  1. Heat oven to 350°F. Grease 9-inch springform pan.
  2. Beat 1/2 cup sugar and butter in large bowl. Add 1 egg and 1 teaspoon vanilla; beat until creamy. Gradually add flour and baking powder, beating until smooth; stir in 1/2 cup small chocolate chips. Press mixture onto bottom of prepared pan.
  3. Stir together sour cream, remaining 1/2 cup sugar, remaining 2 eggs and remaining 1 teaspoon vanilla in medium bowl; stir in remaining 1/2 cup small chocolate chips. Pour over mixture in pan.
  4. Bake 50 to 55 minutes until almost set and edges are lightly browned. Cool completely on wire rack; remove side of pan. Spread whipped topping over top. Cover; refrigerate. Just before serving, arrange strawberry halves on top of cake; garnish as desired. Cover; refrigerate leftover dessert. Makes 12 servings.

Recipe Notes

Recipe courtesy and reprinted with permission of the Hershey Company

Check out more of our Hershey Recipes Chocolate Chip Shortcake topped with whipped topping and fresh strawberries.