Simple Strawberry Shortcake

• servings: 12 servings
• active time: 15 min
• total time: 4 hr 40 min

Ingredients

1 ¾ cup all-purpose flour, divided

⅛ teaspoon salt

1 teaspoon baking powder

2 tablespoons Splenda® Sugar Blend

6 tablespoons vegetable oil spread

⅓ cup zero sugar vanilla Greek yogurt

⅓ cup 2% reduced fat milk

1 pint strawberries, thinly sliced

4 tablespoons Splenda® Sugar Blend

1 egg, beaten

12 tablespoons zero sugar whipped cream, for garnish

Directions

In a large bowl, combine 1 2/3 cups flour, salt, baking powder, and 2 tablespoons Splenda Sugar Blend with a hand mixer. Add vegetable oil spread and mix on slow speed until the mixture has a crumbly texture.

Add Greek yogurt and milk, mixing on slow until dough begins to form. Finish mixing together by hand until lumpy. Sprinkle remaining flour to thicken dough. Form into a ball, place in plastic wrap, and refrigerate for 4-6 hours.

Toss sliced strawberries in 4 tablespoons Splenda Sugar Blend. Chill in refrigerator for one hour, stirring a couple times.

Preheat oven to 350°F.

Roll dough out into a 1 ½ inch thick rectangle and cut with a pastry cutter into 6 equal squares. Cut each square into a triangle and placed on a baking sheet. Brush dough with egg wash. Bake for 25 minutes.

Spoon strawberries on top of triangle biscuits; top with dollops of whipped cream and serve.