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Very Strawberry Shortcake recipe

Very Strawberry Shortcake.

Unlike the familiar little sponge cake,this is just a sweet tender biscuit filled with fresh strawberriesthat are laced with a splash of balsamic vinegar.

Recipe: Very Strawberry Shortcake

Strawberry Filling
3 cups sliced fresh strawberries
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons balsamic vinegar

2 1/2 cups reduced-fat biscuit mix
1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
1 cup plain fat-free yogurt
1 1/2 teaspoons vanilla extract
Fat-free frozen whipped topping, thawed (optional)
Mint sprigs (optional)

  • Strawberry Filling Directions: Stir togetherstrawberries, 1/3 cup SPLENDA® Granulated Sweetener and balsamicvinegar; let stand 1 hour, stirring occasionally.
  • Shortcake Directions: Preheat oven to425°F (220°C).
  • Combine biscuit mix and 1/3 cup SPLENDA®Granulated Sweetener in a large bowl.
  • Stir together yogurt and vanilla; addto dry ingredients, stirring just until moistened.
  • Turn dough out onto a lightly flouredsurface, and knead 3 or 4 times. Pat dough to a 1/2-inch thickness.Cut with a 2 1/4-inch round cutter, reusing dough scraps, ifnecessary.
  • Place shortcakes on an ungreased bakingsheet. Bake 12 to 15 minutes.
  • Serve warm with sliced strawberries. Garnish,if desired.

    Makes 12 servings.

    Nutritional Information Per Serving (1/1/2of recipe): Calories: 120; Calories from Fat: 5; Total Fat: 1g;Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 350mg; Total Carbs:24g; Dietary Fiber: 2g; Sugars: 6g; Protein: 4g

    Exchanges Per Serving: 1 1/2 Starches

    Recipe and photograph courtesy of Splenda,Inc. Splenda® is a no-calorie sweetener made from sugar thatis suitable for diabetics. For more information regarding thisproduct, please call 1-800-777-5363 or visit their website

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