Simple Strawberry Shortcake

Instructions

1. Preheat oven to 350°F.
2. 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.
3. Add cream; mixing on slow until dough begins to form and finish mixing together by hand until lumpy.
4. Place dough on plastic wrap and press down to a 1 ½ inches thick rectangle; refrigerate 4-6 hours.
5. 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.
6. Slice and toss strawberries in 2-4 tablespoons Splenda Sugar Blend. Chill in refrigerator for one hour, stirring a couple times.
7. Spoon strawberries on top of triangle biscuits; top with dollops of whipped cream and serve.