Chocolate-Caramel-Strawberry Shortcakes

Name: Chocolate-Caramel-Strawberry Shortcakes
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 teaspoons caramel sauce; 118 milliliters chopped bittersweet dark chocolate bar with almonds; 158 milliliters milk; 946 milliliters quart fresh strawberries, sliced; 177 milliliters sugar; 3 Tbsps unsalted butter, melted; 79 milliliters unsweetened baking cocoa; 355 milliliters Cool frozen whipped topping, thawed; 473 milliliters Original mix

Need a gluten free dessert? Chocolate-Caramel-Strawberry Shortcakes could be a super recipe to try. This recipe serves 6. One portion of this dish contains around 5g of protein, 18g of fat, and a total of 385 calories. A mixture of sugar, caramel sauce, baking cocoa, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

In medium bowl, toss strawberries and 1/2 cup of the sugar until coated.

Ingredients you will need

Strawberries

Sugar

Equipment you will use

Bowl

Let stand 1 hour.

Heat oven to 375F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, cocoa, remaining 1/4 cup sugar, the milk and butter until soft dough forms. Stir in chopped chocolate. Drop dough by about 1/3 cupfuls onto cookie sheet.

Ingredients you will need

Cooking Spray

Baking Mix

Chocolate

Butter

Cocoa Powder

Dough

Sugar

Milk

Equipment you will use

Baking Sheet

Bowl

Oven

Bake 12 to 15 minutes or until tops of shortcakes appear dry and cracked.

Equipment you will use

Oven

Remove from cookie sheet to cooling rack. Cool 15 minutes.

Ingredients you will need

Equipment you will use

Baking Sheet

Wire Rack

Using serrated knife, split warm shortcakes; place 2 halves on each dessert plate. Top each serving with strawberries, about 1/2 teaspoon caramel sauce and 1/4 cup whipped topping.

Ingredients you will need

Whipped Topping