Bill Yosses' Strawberry Shortcake


  • 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 large egg, beaten

  • 1 pint strawberries

  • 2 tablespoons SPLENDA® Sugar Blend

  • 1/2 cup whipping cream

  • 3 tablespoons SPLENDA® Sugar Blend

  1. Place flour, salt, baking powder, and SPLENDA® Sugar Blend for Baking in the bowl of an electric mixture.

  2. Cut butter into dime size pieces and add.

  3. Mix on slow speed until the mixture has a crumbly texture.

  4. 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.

  5. Place dough on a piece of plastic wrap and push down to a rectangle 1½ inches thick.

  6. Refrigerate for 4 to 6 hours.

  7. Cut the dough into 5 equal squares and each square into a triangle. Place triangles on a baking sheet.

  8. Brush dough with egg wash.

  9. Bake at 350°F (175°C) for 25 minutes.

  10. Stem, wash and drain the strawberries then put one quarter of them in the blender and liquefy.

  11. Pass this puree through a sieve to remove seeds and pour over the remaining berries.

  12. Serve with whipped cream. ( See below.)

  13. Refrigerate mixing bowl for 20 minutes.

  14. Pour in cream and SPLENDA® Sugar Blend for Baking.

  15. Whisk with a fine wire whisk till soft peaks form; use right away.

Nutritional Facts

Nutritional Information Per Serving (1/10 of recipe)
Calories 260
Calories from Fat 130
Fat 15g (sat 9g)
Cholesterol 65mg
Sodium 70mg
Carbohydrates 28g
Fiber 1g
Sugars 9g
Protein 4g


2 replies

CaliKo 2011-03-05 09:27:17 -0600 Report

Strawberries are something I never ate before being diagnosed… now they are one of my favorites with a spoonful of vanilla yogurt. I'll have to try this treat for a special occasion, maybe my Mom's birthday coming up soon. Thanks, Mays.