Very Strawberry Shortcake Recipe Photo - Diabetic Gourmet Magazine Recipes


    Strawberry Filling

  • 3 cups sliced fresh strawberries
  • 2 tablespoons SPLENDA No Calorie Sweetener, Granulated
  • 2 teaspoons balsamic vinegar


  • 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


  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.
  6. Bake 12 to 15 minutes. Serve warm with sliced strawberries. Garnish, if desired.

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Unlike the familiar sponge cake, this strawberry shortcake recipe features a sweet tender biscuit filled with fresh strawberries that are laced with a splash of balsamic vinegar.

Recipe Yield: Serves: 12``Serving Size: 1 shortcake, 1/4 cup strawberries

Nutritional Information Per Serving:

Calories: 120
Fat: 0.5 grams
Fiber: 2 grams
Sodium: 350 milligrams
Protein: 4 grams
Carbohydrates: 25 grams
Sugars: 6 grams

Recipe and image appear courtesy of Splenda.