Diabetic Strawberry Shortcake

"I found this in an advertisement for SPLENDA."
photo by SaraEMiller photo by SaraEMiller
photo by SaraEMiller
photo by SaraEMiller photo by SaraEMiller
photo by Crafty Lady 13 photo by Crafty Lady 13
Ready In:




  • Preheat oven to 425 degrees.
  • Mash two cups of strawberries and add 1/2 SPLENDA Granular or other sugar substitute.
  • Mix in remaining strawberries.
  • Cover and refrigerate.
  • Blend baking mix and 1/4 cup SPLENDA Granular or other sugar substitute in a bowl.
  • Add milk and sour cream.
  • Mix until soft dough forms.
  • Drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes.
  • Bake 7 to 9 minutes until golden brown.
  • Let stand 10 minutes.
  • Cut in half and layer strawberry sauce and whipped topping in middle.

Questions & Replies

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  1. Crafty Lady 13
    I just recently found out that I was diabetic, so I was delighted to find this recipe. The cake was so light and tender and the strawberry filling had just the right amount of sweetness. I will be making this often this summer. Made for Diabetic Cooking Tag Game.
  2. KarasMommy Richards
    YUMMY! We are all watching sugar in our family including our children. I made these tonight and they were delicious. You may want to double the recipe for the biscuits themselves... I could only get 5 small biscuits from the above recipe. Great recipe!
  3. valsatt
    This recipe is fantastic!!! My father-in-law is diabetic, but poo-poos anything with "fake" sugar as not being as good as the real thing. So, we didn't tell him this recipe contained Splenda, and he scarfed everything down and then complimented me on how good it was. Thanks Charlotte. A keeper!!!!!!
  4. januarybride
    I am rating just the stawberry portion (as I cheated and bought a sugar-free angel food cake at the store). Mashing of the strawberries is a clever way to thicken the sauce. And the Splenda tasted splendid! Five stars all the way and I will make my berries this way from today forward.
  5. Bitsie
    I was so excited to find this recipe! Quite a few of my in-laws are either diabetic or pre-diabetic and this was a lovely surprise for them. They loved it! I doubled the recipe with no problems and gave the tops an eggs wash just to make them shine. Wasn't quite sure how big to make them so I made them the size of a cat head biscuit which took a little longer to cook and yielded less servings but that was okay as they are pretty big eaters. Thanks for posting.



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