Individual Dark Chocolate-Raspberry Shortcakes

Individual Dark Chocolate-Raspberry Shortcakes

"Homemade chocolate chip shortcakes are topped with fresh berries and sweetened whipped cream."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 234 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F. In a large bowl, stir together baking mix and the 1/4 cup sugar. Cut butter into baking mix using a pastry blender or two forks until mixture resembles coarse crumbs. Make a well in the center of mixture. Add half-and-half all at once. Stir with a fork just until moistened. Stir in Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips.
  2. On a lightly floured surface, pat dough into a 9x8-inch rectangle about 1/2 inch thick. Sprinkle with the 1 tablespoon sugar. Cut into 16 squares. Bake on a greased baking sheet for 10 minutes or until golden. Transfer to a wire rack; let cool for 10 minutes.
  3. Serve shortcakes with berries and whipped cream.

Reviews

Read all reviews 0