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Chocolate-Caramel-Strawberry Shortcakes

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Paula Jones
Updated May 18, 2016
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We jumpstarted the traditional summertime shortcake dessert by adding dark chocolate and caramel sauce.

Chocolate-Caramel-Strawberry Shortcakes

  • Prep Time 15 min
  • Total 1 hr 45 min
  • Servings 6
  • Ingredients 9
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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

Instructions

  • Step 
    1
    In medium bowl, toss strawberries and 1/2 cup of the sugar until coated. Let stand 1 hour.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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