Very Strawberry Shortcake Recipe - Allrecipes.com
Very Strawberry Shortcake Recipe
  • READY IN hrs

Very Strawberry Shortcake

Recipe by  

"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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Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Strawberry Filling Directions: Stir together strawberries, 2 tablespoons SPLENDA® 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® 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
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Reviews More Reviews

Jun 29, 2006

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 delicious with the strawberries. I would definitely recommend this recipe to my family and friends.

 
Jun 29, 2006

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.

 

2 Ratings

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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