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Chocolate-Caramel-Strawberry Shortcakes

  • Prep 15 min
  • Total 1 hr 45 min
  • Servings 6
  • Save
    250
  • Pinterest
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We jumpstarted the traditional summertime shortcake dessert by adding dark chocolate and caramel sauce. MORE + LESS -

Paula Jones
May 18, 2016

Ingredients

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 Cool Whip™ frozen whipped topping, thawed

Steps

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  • 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.

Nutrition Information

No nutrition information available for this recipe
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