Chocolate Chip Shortcake topped with whipped topping and fresh strawberries.
Strawberry Chocolate Chip Shortcake
1container dairy sour cream(16 oz.)
2teaspoonsvanilla extract, divided
1/2cupbutter or margarine(1 stick) , softened
1cupHERSHEY'S Mini Chips Semi-Sweet Chocolate, HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips , divided
2cupsfrozen non-dairy whipped topping, thawed
Fresh strawberries, rinsed and halved
Heat oven to 350°F. Grease 9-inch springform pan.
Beat 1/2 cup sugar and butter in large bowl. Add 1 egg and 1 teaspoon vanilla; beat until creamy. Gradually add flour and baking powder, beating until smooth; stir in 1/2 cup small chocolate chips. Press mixture onto bottom of prepared pan.
Stir together sour cream, remaining 1/2 cup sugar, remaining 2 eggs and remaining 1 teaspoon vanilla in medium bowl; stir in remaining 1/2 cup small chocolate chips. Pour over mixture in pan.
Bake 50 to 55 minutes until almost set and edges are lightly browned. Cool completely on wire rack; remove side of pan. Spread whipped topping over top. Cover; refrigerate. Just before serving, arrange strawberry halves on top of cake; garnish as desired. Cover; refrigerate leftover dessert. Makes 12 servings.