Strawberry Chocolate Chip Shortcake

1 cup sugar, divided
1/2 cup butter softened
1 egg
2 t vanilla
12 1/2 cups flour
1/2 t baking powder
1 cup mini chips
2 cups sour cream
2 eggs 2 cups frozen whipped topping, thawed
Fresh Strawberries, rinsed and halved

Heat oven to 350. Grease 9 inch springform pan. In 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, beating until smooth; stir in 1/2 cup small chocolate chips. Press mixture onto bottom of prepared pan. In medium bowl, stir together sour cream, remaining 1/2 cup sugar, 2 eggs and remaining 1 t vanilla; stir in remaining 1/2 cup small chocolate chips. Pour over mixture in pan. Bake 50 to 55 minutes until almost set in center and edges are lightly browned.. Cool completely on wore rack; remove side of pan. Spread whipped topping over top. Cover; refrigerate. Just before serving, arrange strawberry halves on top of cake; garnish as desired.