From Martha White
Nothing could be more Southern than strawberry shortcake. Just add butter and sour cream to a muffin mix, pat out and cut with a round cutter. Filled with strawberries and whipped cream, Chocolate Strawberry Shortcake is sure to be a crowd pleaser.
Chocolate Strawberry Shortcake
Shortcakes
Crisco® Original No-Stick Cooking Spray
2 (7.4 oz.) Martha White® Chocolate Chocolate Chip Muffin Mix
1/4 cup cold butter, cut into 1/2 inch cubes
3/4 cup sour cream
Powdered sugar
6 cups sliced strawberries, sweetened to taste
1 cup heavy cream, whipped with 1 tablespoon sugar
1. HEAT oven to 350°F. Spray large cookie sheet with no-stick cooking spray.
2. PLACE muffin mix in large bowl. Cut in butter with pastry blender or two knives until texture of small peas. Stir in sour cream until combined and mixture forms large lumps.
3. PRESS together with floured hands. Place on lightly floured surface. Press together and knead 3 to 4 times until smooth ball forms. Pat out to 3/4-inch thickness. Cut with round 2-inch biscuit cutter. Place about 1-inch apart on prepared cookie sheet. Sift powdered sugar lightly over top. Bake 12 to 15 minutes or until puffed and crackled.
4. COOL 2 minutes on pan. Gently remove to cooling rack. When just cool, slice with serrated knife.
5. FILL and top shortcakes with strawberries and whipped cream.
Makes 12 shortcakes
