Country Crock Recipes

Classic Strawberry Shortcake

2 cups all-purpose flour

1/2 cup PLUS 2 Tbsp. granulated sugar

2 tsp. baking powder

1/4 tsp. salt

6 Tbsp. Shedd's Spread Country Crock® Spread, cut into 1/2-inch pieces

1 cup milk

1 cup heavy or whipping cream, divided

1 quart strawberries, sliced

Preheat oven to 375°. Spray 8-inch round cake pan with nonstick cooking spray; set aside.

Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Cut in Shedd's Spread Country Crock® Spread with pastry blender or two knives until mixture is the size of coarse crumbs. Gently stir in milk just until mixture forms soft dough. Knead lightly in bowl (8 to 10 times), then gently pat into prepared pan. Bake 20 minutes or until golden and toothpick inserted in center comes out clean. Cool completely on wire rack.

Meanwhile, toss berries with 1 tablespoon sugar; set aside.

Beat cream with remaining 1 tablespoon sugar in large bowl with electric mixer on high until soft peaks form; reserve 1/4 cup.

To serve, slice cake in half horizontally. Arrange bottom layer of cake on serving platter. Evenly top with strawberries, reserving some for garnish, then top with whipped cream. Top with remaining cake layer, then garnish with reserved cream and strawberries.

Nutrition Information per serving
Calories 370, Calories From Fat 160, Saturated Fat 8g, Trans Fat 1g, Total Fat 18g, Cholesterol 45mg, Sodium 280mg, Total Carbohydrates 48g, Sugars 21g, Dietary Fiber 3g, Protein 5g, Vitamin A 15%, Vitamin C 80%, Calcium 15%, Iron 10%