(Family Features) Gathering together to enjoy a meal at the family table or a sweet treat at the end of a long day is what time with loved ones is all about. Turning to beloved classics can bring everyone running to the kitchen to share the flavors of those familiar favorites.
When it’s time to settle down for the night, end the day on a high note with the sweetness of Strawberry Shortcake. Toss strawberries with sugar, create your own whipped plant cream and make shortcakes from scratch for a true taste of home.
Visit CountryCrock.com for more ways to elevate weeknight meals and desserts.
Strawberry Shortcake
Prep time: 20 minutes
Cook time: 12 minutes
Servings: 8
Strawberries:
2 pounds strawberries, hulled and sliced
6 tablespoons sugar
Whipped Plant Cream:
2 cups Country Crock Plant Cream, directly from refrigerator
2 tablespoons powdered sugar
2 teaspoons vanilla extract
Shortcakes:
3/4 cup chilled Country Crock Plant Cream, plus additional for brushing, divided
1 tablespoon lemon juice
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) Country Crock Plant Butter Sticks with Avocado Oil, melted
1 tablespoon turbinado sugar
To make strawberries: In bowl, toss sliced strawberries and sugar. Let berries sit 30 minutes-2 hours before serving.
To make whipped plant cream: In chilled bowl, using electric hand mixer or stand mixer on high, whisk chilled plant cream, powdered sugar and vanilla extract until plant cream thickens and stiff peaks form.
To make shortcakes: Preheat oven to 475 F.
In small bowl, mix 3/4 cup plant cream and lemon juice; set aside 2-3 minutes, or until it begins to curdle.
In large bowl, whisk flour, sugar, baking powder, baking soda and salt. Stir in plant butter and plant cream mixture.
Knead dough a few times then shape into 1-inch-tall circle. Cut circle into eight wedges. Transfer wedges onto baking sheet lined with parchment paper. Brush tops of biscuits generously with additional plant cream and sprinkle turbinado sugar on top.
Bake 10-12 minutes, rotating sheet halfway through baking. Biscuits should be golden brown. Cool before assembling.
Split each biscuit in half. Spoon strawberries over half of biscuits. Add dollop of whipped plant cream on top. Layer other biscuit halves on top followed by more strawberries and plant cream.
Source: Country Crock Plant Cream
