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 container (16 oz.) heavy or whipping cream
1 quart strawberries, sliced
Preheat oven to 375°. Spray 8-inch round cake pan with nonstick cooking spray; set aside.
In large bowl, combine flour, 1/2 cup sugar, baking powder and salt. With pastry blender or two knives, cut in Shedd's Spread Country Crock ® Spread until mixture is the size of coarse crumbs. Gently stir in 1 cup cream just until mixture forms soft dough. In bowl, knead lightly (8 to 10 times), then gently pat into prepared pan. Bake 20 minutes or until golden and toothpick inserted in center comes out clean. On wire rack, cool completely.
Meanwhile, toss berries with 1 tablespoon sugar; set aside.
In large bowl, with electric mixer, beat remaining 1 cup cream with remaining 1 tablespoon sugar on HIGH until soft peaks form; reserve 1/4 cup.
To serve, slice cake in half, horizontally. On serving platter, arrange bottom layer of cake. Evenly top with strawberries, reserving some for garnish, then whipped cream. Top with remaining cake layer, then garnish with reserved cream and strawberries.
Serves:
8
Preparation Time:
15 Minute(s)
Cook Time:
20 Minute(s)
