Very Strawberry Shortcake

Very Strawberry Shortcake

2

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

1 h 15 m servings 125 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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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Footnotes

  • Note
  • Serving Size: 1 shortcake, 1/4 cup strawberries

Reviews

2

This was amazing. The combination of splenda and strawberries fit perfectly and complimented each other well. The cake itself was a bit bland, but with whipped cream, it proved to be very deli...

Be sure to keep your biscuits thin so that the strawberry-Splenda-vinegar mix seeps in nicely. If you don't want to use whipped cream, a little frozen yogurt would work as well.