STRAWBERRY SHORTCAKE SURPRISE EGGS RECIPES

Steps:

• In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

Steps:

• Preheat the oven to 350° and line 2 cupcake tins with 16 liners. In a medium bowl, whisk the flour with cornstarch, baking powder, and salt. Set aside. In a large bowl, beat Country Crock® Plant Butter and sugar until fluffy, about 2 minutes. Beat in eggs, one at a time, then add the vanilla.  Add half of the dry ingredients to the wet and mix until just combined. Add the coconut milk and remaining dry ingredients and mix until just combined.  Fill each cupcake liner with 1/4 cup batter and bake until a toothpick inserted in the center comes out clean, about 24 to 26 minutes. Let cool on a wire rack in tins.   Meanwhile, make frosting: in a medium bowl, beat the Country Crock® Plant Butter with the powdered sugar, coconut milk, vanilla, and salt until smooth and fluffy.  Using a melon baller or paring knife, cut a small circle in the center of each cupcake, about the size of each strawberry. Press strawberries into cupcakes, tip down.  Transfer frosting to a pastry bag fitted with a large star tip. Pipe frosting onto cooled cupcakes and garnish with diced strawberries.