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1 hr 45 min
quart (4 cups) fresh strawberries, sliced
cups Original Bisquick™ mix
cup unsweetened baking cocoa
tablespoons unsalted butter, melted
cup chopped bittersweet dark chocolate bar with almonds
teaspoons caramel sauce
cups frozen (thawed) whipped topping
In medium bowl, toss strawberries and 1/2 cup of the sugar until coated. Let stand 1 hour.
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.
Bake 12 to 15 minutes or until tops of shortcakes appear dry and cracked. Remove from cookie sheet to cooling rack. Cool 15 minutes.
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.
Recipe can be easily doubled or tripled.
Garnish with fresh mint, if desired.
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