Total Time
30mins
Prep 10 mins
Cook 20 mins

This is based off of the "Original Strawberry Shortcake Recipe" that I have also posted. I served it with an un-sugared mixture of cut-up strawberries and blueberries and topped it with canned whipped cream. As easy at it gets, and a lot less calories too!

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees.
  2. Combine the flour, Splenda, baking powder, and salt in a medium bowl.
  3. Cut the butter into the dry ingredients with a pastry blender or a large fork.
  4. Whisk the egg into the milk.
  5. Make a well in the center of the dry ingredients and pour the wet mixture into the well.
  6. Mix with a fork until the ingredients just stick together.
  7. Spread the mixture evenly into a greased round cake pan or square baking dish.
  8. Bake for 15 to 20 minutes until golden on top and a toothpick inserted in the center comes out clean.
  9. Serve with fruit, jam, whipped cream, chocolate sauce or whatever else suits your fancy.

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