Simple Strawberry Shortcake

Instructions

1. In a large bowl, combine 1 2/3 cups flour, salt, baking powder, and 2 tablespoons Splenda Sugar Blend with a hand mixer. Add vegetable oil spread and mix on slow speed until the mixture has a crumbly texture.
2. Add Greek yogurt and milk, mixing on slow until dough begins to form. Finish mixing together by hand until lumpy. Sprinkle remaining flour to thicken dough. Form into a ball, place in plastic wrap, and refrigerate for 4-6 hours.
3. Toss sliced strawberries in 4 tablespoons Splenda Sugar Blend. Chill in refrigerator for one hour, stirring a couple times.
4. Preheat oven to 350°F.
5. Roll dough out into a 1 ½ inch thick rectangle and cut with a pastry cutter into 6 equal squares. Cut each square into a triangle and placed on a baking sheet. Brush dough with egg wash. Bake for 25 minutes.
6. Spoon strawberries on top of triangle biscuits; top with dollops of whipped cream and serve.