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Simple Strawberry Shortcake

Name: Simple Strawberry Shortcake
Prep time: 15 min
Total time: 4 h 40 min
Cuisine: Cakes
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)

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.