Chocolate Chip Strawberry Shortcake

A delicious variation on a summertime favorite. Add fresh blueberries to
complete your red, white and blue theme. Serves 16.

3 1/2 cups all-purpose flour
1/3 cup granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter or margarine, cut up
1 package (12-oz.) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 1/2 cups buttermilk
1 (12-oz.) frozen nondairy whipped topping, thawed
4 cups sliced strawberries

PREHEAT oven to 400?F. Grease baking sheets. COMBINE flour, sugar, baking
powder, baking soda and salt in large bowl. Cut in butter with pastry
blender or two knives until mixture resembles coarse crumbs. Stir in
morsels. Stir in buttermilk with a fork just until mixture is moistened.

Knead 2 or 3 times on floured surface. Pat to 3/4 inch thickness. Cut into 2
? x 2 1/2 inch diamonds; place on prepared baking sheets.

BAKE for 12 to 14 minutes or until lightly browned. Remove to wire racks to
cool completely. CUT one shortcake in half horizontally. Spread bottom half
with whipped
topping; top with strawberries. Cover with shortcake top; layer with more
whipped topping and strawberries. Repeat with remaining shortcakes. Serve