Chocolate-Caramel-Strawberry Shortcakes

Chocolate-Caramel-Strawberry Shortcakes

Blogger Paula Jones from bell'alimento shares a twist for strawberry shortcakes.

Prep Time

15

Minutes

Total Time

1:45

Hr:Mins

Makes

6

servings

1
quart (4 cups) fresh strawberries, sliced
3/4
cup sugar
2
cups Original Bisquick® mix
1/3
cup unsweetened baking cocoa
2/3
cup milk
3
tablespoons unsalted butter, melted
1/2
cup chopped bittersweet dark chocolate bar with almonds
6
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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe can be easily doubled or tripled.
Garnish with fresh mint, if desired.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.