Simple Shortcake

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!

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 2  cups all-purpose flour
• 1⁄4 cup Splenda sugar substitute
• 1  tablespoon baking powder
• 1⁄4 teaspoon salt
• 3  tablespoons  cold butter, cut into chunks
• 1  large egg
• 3⁄4 cup skim milk

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.