Strawberry Shortcake Kabobs

Ingredients:

• 2 cups all-purpose flour 
• 1/4 cup plus 2 tablespoons granulated sugar, divided 
• 1 tablespoon baking powder 
• 1/4 teaspoon salt 
• 1/2 cup (1 stick) Country Crock® Plant Butter Sticks with Avocado Oil
• 1 container (16.9 oz) Country Crock® Plant Cream, divided
• 2 teaspoons vanilla extract, divided 
• 2 tablespoons sanding sugar 
• 40 strawberries, cut crosswise into 1/2-inch thick slices 
• 45 3-inch skewers 

Directions:

1. For biscuits, preheat oven to 400°F. Line 2 baking sheets with parchment paper. 
2. Combine flour, 1/4 cup sugar, baking powder and salt in medium bowl. Cut in Country Crock Plant Butter with pastry blender or 2 knives until mixture is size of small peas. Drizzle in 1/2 cup plus 2 tablespoons Country Crock Plant Cream and 1 teaspoon vanilla and mix with a fork until soft dough forms. 
3. Roll dough out to a 12-inch circle about 1/4-inch thick. Using a 1-1/4 inch round cookie cutter, cut out dough circles and arrange on baking sheets. Reroll dough scraps and continue cutting circles until you have about 90 circles. Using 2 tablespoons Plant Cream, brush tops of dough circles then sprinkle with sanding sugar. Bake 10 minutes or until biscuits just begin to turn golden. 
4. Meanwhile, beat remaining Plant Cream, remaining 2 tablespoons sugar and 1 remaining teaspoon vanilla in large bowl with electric mixer on high speed until stiff peaks form. 
5. To serve, carefully skewer biscuits and strawberries on 3-inch skewers and serve with whipped Plant Cream.