Check out this Roasted Strawberry Shortcake we’ve baked-up with Delish! Just
try to resist that sweet berry drizzle!
ROASTED STRAWBERRY SHORTCAKES RECIPE
2½ cups all-purpose flour
1 stick cold, unsalted butter, cut into cubes
1/3 cup plus 6 Tbsp. SPLENDA® No Calorie Sweetener, Granulated,
1 Tbsp. baking powder
½ tsp. kosher salt
1 cup + 1 Tbsp. buttermilk,
1 large egg
1 quart strawberries, hulled and
Zest and juice of ½ lemon
Nonfat whipped topping, for serving
1. Preheat oven to 425°F. In a food processor, pulse flour,
tablespoons of SPLENDA® Sweetener, baking
and salt until mixture resembles a coarse meal. Add 1 cup of
pulse until dough moistens and just begins to come together.
2. With floured hands, turn out dough onto a
lightly floured surface and gently pat into a 1”-thick circle. Using a floured
biscuit cutter, cut as many biscuits as possible. (Re-roll the remaining scraps
and repeat this process.) Transfer biscuits to a parchment-lined baking sheet.
3. Whisk together egg and remaining 1 tablespoon of
buttermilk in a
small bowl and brush egg wash over the tops of biscuits. Bake until golden, 20
to 25 minutes.
4. Meanwhile, mix together strawberries, lemon zest
and juice, and 1/3 cup SPLENDA® Sweetener.
to a baking sheet and roast, stirring every 5 minutes, until soft, about 15
5. Serve halved biscuits topped with roasted
strawberries and whipped topping.