Chocolate-Caramel-Strawberry Shortcakes

We jumpstarted the traditional summertime shortcake dessert by adding dark chocolate and caramel sauce.

  • Prep Time 15 min
  • Total Time 1 hr 45 min
  • Servings 6


quart (4 cups) fresh strawberries, sliced
cup sugar
cups Original Bisquick™ mix
cup unsweetened baking cocoa
cup milk
tablespoons unsalted butter, melted
cup chopped bittersweet dark chocolate bar with almonds
teaspoons caramel sauce
1 1/2
cups frozen (thawed) whipped topping

  • 1 In medium bowl, toss strawberries and 1/2 cup of the sugar until coated. Let stand 1 hour.
  • 2 Heat oven to 375°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, cocoa, remaining 1/4 cup sugar, the milk and butter until soft dough forms. Stir in chopped chocolate. Drop dough by about 1/3 cupfuls onto cookie sheet.
  • 3 Bake 12 to 15 minutes or until tops of shortcakes appear dry and cracked. Remove from cookie sheet to cooling rack. Cool 15 minutes.
  • 4 Using serrated knife, split warm shortcakes; place 2 halves on each dessert plate. Top each serving with strawberries, about 1/2 teaspoon caramel sauce and 1/4 cup whipped topping. Garnish each with another 1/2 teaspoon caramel sauce drizzled over top.

Expert Tips

Recipe can be easily doubled or tripled.

Garnish with fresh mint, if desired.