Individual Dark Chocolate-Raspberry Shortcakes

Individual Dark Chocolate-Raspberry Shortcakes

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"Homemade chocolate chip shortcakes are topped with fresh berries and sweetened whipped cream."
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35 m servings 234 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • 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

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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.


  • Prep

  • Cook

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  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.