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Preheat oven to 350 degrees F. Lightly oil a cookie sheet or baking pan.
Make Shortcake: Pour sifted cake flour, SPLENDA® Granulated Sweetener, baking powder and baking soda together in a medium sized mixing bowl. Add softened butter and mix until the butter is evenly distributed throughout the flour mixture and is the texture of course cornmeal. Add buttermilk and heavy cream. Stir until just mixed.
Flour a work surface. Place dough on floured work surface. Sprinkle with flour. Pat dough out until it is approximately 3/4 inch thick. Cut into three- inch circles using a three-inch biscuit cutter. Place shortcakes on prepared baking sheet. Brush tops with egg-wash. Bake in preheated 350 degree F oven 10-15 minutes or until golden brown.
Make Strawberry Sauce: Blend strawberries and SPLENDA® Granulated Sweetener in a food processor or blender until pureed. Refrigerate until ready to use.
Make Berry Filling: Toss together all berry filling ingredients. Refrigerate until ready to use.
Make Creme Fraiche Glaze: Spoon creme fraiche into a bowl. Add SPLENDA® Granulated Sweetener and stir well. Refrigerate until ready to use.
Assemble shortcakes: Just before serving, slice shortcakes in half. Place each bottom half on a dessert plate. Spoon approximately 1/3 cup strawberry sauce around each shortcake. Top each shortcake with 1/2 cup berries. Place the shortcake tops on top of berries. Drizzle with Creme Fraiche Glaze. Garnish with an optional mint sprig.