Makes 10 servings Calories 250 Prep Time 15 minutes Total Time 4 hour, 40 minutes Made with Splenda® Sugar Blend
Ingredients
1 ⅔ cup all-purpose flour
⅛ teaspoon salt
1 teaspoon baking powder
2 tablespoons Splenda® Sugar Blend
6 tablespoons unsalted butter, chilled and cut into dime size pieces
⅔ cup light whipping cream
1 egg, beaten
1 pint strawberries, thinly sliced
4 tablespoons Splenda® Sugar Blend
Whipped Cream garnish (about 10 tablespoons)
Nutrition Info Per Serving
Serving Size: 1 slice (⅒ shortcake)
Calories
250
Total Fat
15g
Saturated Fat
9g
Cholesterol
65mg
Sodium
75mg
Total Carbs
26g
Dietary Fiber
1g
Sugars
9g
Added Sugars
7g
Protein
4g
Instructions
Preheat oven to 350°F.
In a large bowl, combine flour, salt, baking powder, and 2 tablespoons Splenda Sugar Blend with a hand mixer. Add butter and mix on slow speed until the mixture has a crumbly texture.
Add cream; mixing on slow until dough begins to form and finish mixing together by hand until lumpy.
Place dough on plastic wrap and press down to a 1 ½ inches thick rectangle; refrigerate 4-6 hours.
Cut dough into 5 equal squares and each square into a triangle. Place triangles on a baking sheet. Brush dough with egg wash. Bake for 25 minutes.
Slice and toss strawberries in 2-4 tablespoons Splenda Sugar Blend. Chill in refrigerator for one hour, stirring a couple times.
Spoon strawberries on top of triangle biscuits; top with dollops of whipped cream and serve.
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