5 Recipes that prove buttery spread makes everything better (VIDEO)

Old-fashioned strawberry shortcake recipe

Ingredients:

• Biscuits:
• 2 cups all-purpose flour
• 1/4 cup PLUS 1 tablespoon granulated sugar, divided
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup Country Crock® Spread
• 1/2 cup PLUS 2 tablespoon milk

Filling/topping ingredients:

• 3 cups thickly sliced strawberries
• 1 cup blueberries
• 4 tablespoons granulated sugar, divided
• 2 cups (1 pint) heavy cream
• 1 teaspoon vanilla extract

Directions:

1. For the biscuits, preheat the oven to 375 degrees F. Spray baking sheets with a nonstick spray. Whisk together the flour, 1/4 cup of sugar, baking powder and salt in medium bowl. Cut in Country Crock® Spread with a pastry blender or 2 knives until mixture is the size of small peas. Drizzle in the milk and toss the mixture with a fork until a soft dough forms.
2. Drop the mixture into 8 mounds, 2 inches apart, onto the prepared baking sheets. Sprinkle the tops of the mounds with the remaining 1 tablespoon of sugar. Bake for 12 to 15 minutes or until the bottoms are golden and a toothpick inserted in the centers comes out clean. Cool on a wire rack.
3. Meanwhile, to make filling/topping, toss the strawberries and blueberries with 2 tablespoons of sugar in a medium bowl; set this aside and toss occasionally, until the berries are juicy — about 20 minutes.
4. Beat the cream, remaining 2 tablespoons of sugar and vanilla in a large bowl with an electric mixer on high speed until stiff peaks form.
5. To serve, split the biscuits in half. Evenly top the bottoms with berries and their juices, then evenly top the berries with some of the whipped cream. Top with the biscuit tops and the remaining whipped cream. Garnish, if desired, with additional berries.

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