Country Crock Recipes

Chocolate Strawberry Shortcake

Ingredients
- 3 squares (1 oz. ea.) semi-sweet chocolate - 1/2 cup Shedd's Spread Country Crock® Spreadable Butter With Canola Oil - 3/4 cup 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), tossed with 1 Tbsp. sugar - 2 cups sweetened whipped cream

Directions

Preheat oven to 400°. Spray 9-inch baking pan with no-stick cooking spray; set aside.

Microwave chocolate with Shedd's Spread Country Crock® Spreadable Butter in large microwave-safe bowl at HIGH 1-1/2 minutes or until chocolate is melted; stir until smooth. Beat in 3/4 cup sugar and vanilla with electric mixer on low speed. 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. Cool 10 minutes on wire rack; remove from pan and cool completely.

Meanwhile, combine strawberries with remaining 1 tablespoon sugar in medium bowl. To serve, slice cake in half, horizontally. Arrange bottom half of cake on serving platter. 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 410, Calories From Fat 210, Saturated Fat 11g, Trans Fat 0g, Total Fat 23g, Cholesterol 95mg, Sodium 280mg, Total Carbohydrates 46g, Sugars 29g, Dietary Fiber 2g, Protein 5g, Vitamin A 20%, Vitamin C 40%, Calcium 4%, Iron 10%