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Strawberry Chocolate Chip Shortcake

Makes 1 cake for 12 servings

Need the perfect dessert recipe for your family? Try HERSHEY’S chocolate strawberry shortcake. Strawberries and cream top a delicious shortcake filled with HERSHEY’S Chocolate Chips. If you’ve ever wondered how to make a chocolate shortcake, this recipe is for you.


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

1.Heat oven to 350 degrees Fahrenheit. Grease 9-inch spring form pan.

2.Beat 1/2 cup of sugar and butter in a large bowl. Add 1 egg and 1 teaspoon vanilla then beat until creamy. Gradually add flour and baking powder, beat it until smooth and stir in 1/2 cup of small chocolate chips. Press mixture onto bottom of prepared pan.

3.Stir together sour cream, remaining 1/2 cup of sugar, remaining 2 eggs, and remaining 1 teaspoon of vanilla in medium bowl, then 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 and remove side of pan. Spread whipped topping over top. Cover and refrigerate. Just before serving, arrange strawberry halves on top of cake and garnish as desired. Cover and refrigerate leftover dessert. Makes 12 servings.

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