Very Strawberry Shortcake Recipe

Very Strawberry Shortcake Recipe

  • Strawberry Filling
  • 3 cups sliced fresh strawberries
  • 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • 2 teaspoons balsamic vinegar
  • Shortcakes
  • 2 1/2 cups reduced-fat biscuit mix
  • 1/3 cup 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)
  1. Strawberry Filling Directions: Stir together strawberries, 2 tablespoons SPLENDA(R) Granulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
  2. Shortcake Directions: Preheat oven to 425 degrees F.
  3. Combine biscuit mix and 1/3 cup SPLENDA(R) Granulated Sweetener in a large bowl.
  4. Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
  5. Turn dough out onto a lightly floured surface, 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, if necessary. Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes. Serve warm with sliced strawberries. Garnish, if desired.
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