Strawberry Shortcake Kabobs
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![Preparation time]()
Prep time20 min![Cooking time]()
Cooking time10 min![Servings]()
PortionsMakes 45![Difficulty]()
DifficultyEasy
Ingredients
- 2 cups all-purpose flour
- 1/4 cup plus 2 tablespoons granulated sugar, divided
- 1 tablespoon baking powder
- 1/4 teaspoon salt
-
1/2 cup (1 stick) Country Crock® Plant Butter Sticks with Avocado Oil
![avocado sticks]()
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1 container (16.9 oz) Country Crock® Plant Cream, divided
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- 2 teaspoons vanilla extract, divided
- 2 tablespoons sanding sugar
- 40 strawberries, cut crosswise into 1/2-inch thick slices
- 45 3-inch skewers
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- For biscuits, preheat oven to 400°F. Line 2 baking sheets with parchment paper.
- Combine flour, 1/4 cup sugar, baking powder and salt in medium bowl. Cut in Country Crock Plant Butter with pastry blender or 2 knives until mixture is size of small peas. Drizzle in 1/2 cup plus 2 tablespoons Country Crock Plant Cream and 1 teaspoon vanilla and mix with a fork until soft dough forms.
- Roll dough out to a 12-inch circle about 1/4-inch thick. Using a 1-1/4 inch round cookie cutter, cut out dough circles and arrange on baking sheets. Reroll dough scraps and continue cutting circles until you have about 90 circles. Using 2 tablespoons Plant Cream, brush tops of dough circles then sprinkle with sanding sugar. Bake 10 minutes or until biscuits just begin to turn golden.
- Meanwhile, beat remaining Plant Cream, remaining 2 tablespoons sugar and 1 remaining teaspoon vanilla in large bowl with electric mixer on high speed until stiff peaks form.
- To serve, carefully skewer biscuits and strawberries on 3-inch skewers and serve with whipped Plant Cream.
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