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Sweet and Tart Strawberry Shortcake

Sweet and Tart Strawberry Shortcake

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Makes 12 servings Kilojoules 502.08 Prep Time 15 minutes Total Time 1 hour, 30 minutes Made with Splenda® Original Sweetener


To make the strawberries:

  1. In a bowl, combine strawberries, Splenda Sweetener, and balsamic vinegar; let stand 1 hour, stirring occasionally.

To make the shortcakes:

  1. Preheat oven to 425°F.
  2. In a bowl, combine biscuit mix and Splenda Sweetener.
  3. In another bowl, stir together yogurt and vanilla extract. Add to dry ingredients, stirring just until moistened.
  4. Turn dough out onto a lightly floured surface and knead 3 or 4 times. Pat dough to a ½” thickness. Cut with a 2 ¼” round cutter, reusing dough scraps, if necessary.
  5. Place shortcakes on an ungreased baking sheet. Bake for 12–15 minutes.
  6. Split warm shortcakes in half. Place bottom half of a shortcake on a serving plate, then spoon on about ¼ cup of balsamic strawberries. Top with top half of shortcake. Garnish with whipped topping and mint leaves.

Nutrition Info Per Serving

Serving Size: 1 shortcake, ¼ cup strawberries

Energy 120
Protein 4g
Total Fat 0.5g
- of which saturates 0g
Cholesterol 0mg
Carbohydrate 25g
- of which sugars 6g
Dietary Fibre 2g
Sodium 350mg