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Strawberry Chocolate Chip Shortcake


54 Min.
20 Min.
Skill Level:
1 cake

This beginner-friendly strawberry chocolate chip shortcake recipe is a must-try. Fresh strawberries and fluffy cream top a classic shortcake chock-full of the secret ingredient — HERSHEY'S Chocolate Chips — for a decadent and gorgeous dessert. We love how the addition of chocolate chips adds not only flavor but texture, too. You can choose any flavor chips: milk chocolate, semi-sweet or dark chocolate. This Strawberry Chocolate Chip Shortcake recipe takes the classic shortcake to the next level. Perfect for a summertime party or special dessert for a birthday star who loves berries.  Explore our Summer Dessert Recipes for more warm-weather treats — think picnic-perfect brownies, refreshing milkshakes and gooey S'mores you can make at home.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
54 minutes
Cool Time
1 hour 30 minutes
Chill Time
1 hour


  • 1 cup
    sugar, divided
  • 1/2 cup
    butter or margarine (1 stick), softened
  • 3
  • 2 tsps
    vanilla extract, divided
  • 1-1/2 cups
    all-purpose flour
  • 1/2 tsp
    baking powder
  • 1 cup
    HERSHEY'S Mini Semi-Sweet Chocolate Chips HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips, divided
  • 1 container
    dairy sour cream (16 oz)
  • 2 cups
    frozen non-dairy whipped topping, thawed
  • fresh strawberries, rinsed and halved


Equipment Needed 
oven Oven
springform pan 9-Inch Springform Pan
mixing bowl Mixing Bowl
mixer Mixer
measuring cup Measuring Cups
bowl Bowl
wire rack Wire Rack
refrigerator Refrigerator

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.


Try topped with other fresh berries or a combination of fresh fruits.

Additional questions?