- 1 2/3 cups all-purpose flour
- 2 tablespoons SPLENDA® Sugar Blend
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 6 tablespoons cold unsalted butter
- 2/3 cup light whipping cream
- 1 egg, beaten
- 1 pint strawberries
- 2 tablespoons SPLENDA® Sugar Blend
- 1/2 cup whipping cream
- 3 tablespoons SPLENDA® Sugar Blend
- Place flour, salt, baking powder, and SPLENDA(R) Sugar Blend in the bowl of an electric mixture.
- Cut butter into dime size pieces and add.
- Mix on slow speed until the mixture has a crumbly texture.
- Pour in the cream while continuing to mix on slow speed. Stop the mixer as soon as the dough comes roughly together and finish by hand. The dough will look a little lumpy.
- Place dough on a piece of plastic wrap and push down to a rectangle 1 1/2 inches thick.
- Refrigerate for 4-6 hours.
- Cut the dough into 5 equal squares and each square into a triangle. Place triangles on a baking sheet.
- Brush dough with egg wash.
- Bake at 350 degrees F for 25 minutes.
- Stem, wash and drain the strawberries then put one quarter of them in the blender and liquefy.
- Pass this puree through a sieve to remove seeds and pour over the remaining berries. Serve with whipped cream. ( See below.)
- Refrigerate mixing bowl for 20 minutes.
- Pour in cream and SPLENDA(R) Sugar Blend.
- Whisk with a fine wire whisk till soft peaks form; use right away.