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Very Strawberry Shortcake


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.

Serves: 12
Prep Time: 15 Minutes Cook Time: 15 Minutes Total Time: 1 Hour 15 Minutes

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  • Strawberry Filling
  • 3 cups sliced fresh strawberries
  • 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • 2 teaspoons balsamic vinegar
  • Shortcakes
  • 2 1/2 cups reduced-fat biscuit mix
  • 1/3 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1 cup plain fat-free yogurt
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup fat-free frozen whipped topping, thawed
  • 12 sprigs mint sprigs
  • ..



Step 1

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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