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Bill Yosses’s Strawberry Shortcake

Chef Bill Yosses reveals his version of this great dessert. Golden rich scones are baked, split open and served with fresh strawberry puree and sweetened whipped cream.

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  • Serves: 10
  • Prep Time: 30 Minutes
  • Cook Time: 12 Minutes
  • Total Time: 42 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 10

Serving Size: 1 shortcake, 1 tablespoon strawberry puree, 2 strawberries, 3 tablespoons sweetened whipped cream

Amount Per Serving
 
Calories:
260 
Calories from Fat:
130 
Total Fat:
15g 
Saturated Fat:
9g 
Cholesterol:
65mg 
Sodium:
70mg 
Total Carbs:
28g 
Dietary Fiber:
1g 
Sugars:
9g 
Protein:
4g 

DIRECTIONS

  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 1 1/2 inches thick.

  6. Refrigerate for 4-6 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 degrees F 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. Serve with whipped cream. (See below.)

  12. Refrigerate mixing bowl for 20 minutes.

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

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

INGREDIENTS

  • 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 egg, beaten
  • 1 pint strawberries
  • 2 tablespoons SPLENDA® Sugar Blend
  • 1/2 cup whipping cream
  • 3 tablespoons SPLENDA® Sugar Blend

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