Country Crock Recipes

Chocolate Strawberry Shortcake

3 squares (1 oz. ea.) semi-sweet chocolate

1/2 cup Shedd's Spread Country Crock® Spreadable Butter With Canola Oil

3/4 cup PLUS 1 Tbsp. sugar

1 tsp. vanilla extract

2 eggs

1-1/4 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup water

1 pint strawberries, sliced (about 2 cups)

2 cups sweetened whipped cream

Preheat oven to 400°. Spray 9-inch baking pan with nonstick cooking spray; set aside.

In large microwave-safe bowl, microwave chocolate with Shedd's Spread Country Crock® Spreadable Butter With Canola Oil at HIGH 1-1/2 minutes or until chocolate is melted; stir until smooth. With electric mixer on low speed, beat in 3/4 cup sugar and vanilla. Beat in eggs, then 1/4 cup flour, baking soda and salt. Alternately beat in remaining 1 cup flour and water until blended. Pour into prepared pan.

Bake 30 minutes or until toothpick inserted into center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.

Meanwhile, in medium bowl, combine strawberries with remaining 1 tablespoon sugar. To serve, slice cake in half, horizontally. On serving platter, arrange bottom half of cake. Evenly top with strawberries, then 1-1/2 cups sweetened whipped cream. Top with remaining half of cake and remaining whipped cream. Garnish, if desired, with additional strawberries.

Nutrition Information per serving
Calories 340, Calories From Fat 140, Saturated Fat 9g, Trans Fat 0g, Total Fat 16g, Cholesterol 95mg, Sodium 180mg, Total Carbohydrates 46g, Sugars 28g, Dietary Fiber 2g, Protein 5g, Vitamin A 10%, Vitamin C 40%, Calcium 4%, Iron 10%