Strawberry Chocolate Shortcakes
Recipe type: Dessert
Serves: 8-12 cakes
 
A delicious fall twist on a summer favorite.
Ingredients
  • 2 cups all-purpose baking mix
  • ⅓ cup cocoa
  • 6 tablespoons sugar
  • ⅓ cup cold butter, diced
  • ⅓ cup milk
  • 3 large eggs
  • strawberries
  • non-dairy whipped topping
  • hot fudge topping
Instructions
  1. Heat oven to 400 degrees F.
  2. In a bowl combine baking mix, cocoa, and sugar. Cut in butter with pastry blender or fork.
  3. Whisk milk and eggs together and add to dry mixture. Stir one minute.
  4. Fill brownie or muffin pan with batter, bake 12-15 minutes checking for doneness at 12 minutes by inserting cake tester or toothpick in center of cakes.
  5. Let cool for 10 minutes, remove from pan, cool completely.
  6. Cut cakes in half, spoon whipped topping on bottom half, top with sliced strawberries.
  7. Drizzle strawberries with hot fudge, top with top of cake.
Recipe by Three Different Directions at https://www.threedifferentdirections.com/strawberry-chocolate-shortcakes-merlot-month.html