Strawberry Chocolate Chip Shortcake

A great summertime dessert, using fresh strawberries. From Hershey's Best-Loved Recipes. If you don't have mini chocolate chips, the regular ones are fine to use.

• Ready In: 1 hr 10 mins
• Serves: 8-12

Ingredients

• 1⁄2 cup sugar
• 1⁄2 cup butter, softened
• 1  egg
• 1  teaspoon vanilla
• 1 1⁄2 cups flour
• 1⁄2 teaspoon baking powder
• 1⁄2 cup  mini chocolate chip
• 1⁄2 cup sugar
• 2  eggs
• 1  teaspoon vanilla
• 2  cups sour cream
• 1⁄2 cup  mini chocolate chip
• 16  ounces fresh strawberries, rinsed
• 1 (8 ounce) container Cool Whip, thawed

Directions

1. Preheat oven to 350 degrees. Grease a 9" springform pan.
2. In a large bowl, beat 1/2 cup sugar and butter. Add 1 egg and 1 t. vanilla; beat until creamy. Gradually add flour and baking powder. Stir in 1/2 cup mini chocolate chips. Press mixture into bottom of prepared pan.
3. In a medium bowl, stir together sour cream, 1/2 cup sugar, 2 eggs, and 1 t. vanilla. Stir in 1/2 cup mini chocolate chips. Pour over mixture in pan.
4. Bake 50-55 minutes or until almost set in center and edges are lightly browned. Cool completely on wire rack.
5. Reserve 8-12 whole strawberries and slice them in half. Slice remaining strawberries and arrange over top of cake.
6. Spread Cool Whip over strawberries. Slice and garnish each slice with halved strawberries.