Name: Magical Mixed Berry Shortcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 420 g cake flour, sifted; 2 teaspoon baking powder; ¾ teaspoon baking soda; 112 g unsalted butter, softened; 160 ml buttermilk; 80 ml heavy cream; 8 g SPLENDA® Granulated; 660 g strawberries, stemmed and hulled; 3 tablespoons SPLENDA® Granulated; 500 g sliced strawberries; 150 g blueberries; 125 g raspberries; 1 tablespoon fresh orange juice; 3 tablespoons SPLENDA® Granulated; 120 ml Crème Fraîche or sour cream; 2 tablespoons SPLENDA® Granulated

Magical Mixed Berry Shortcakes

Makes10 servings
Prep Time20 min
Cook Time15 min
Total Time35 min
Calories380
Made withSplenda Granulated Sweetener

Ingredients

Shortcake

420 g cake flour, sifted
2 teaspoon baking powder
¾ teaspoon baking soda
112 g unsalted butter, softened
160 ml buttermilk
80 ml heavy cream
8 g SPLENDA® Granulated

Strawberry sauce

660 g strawberries, stemmed and hulled
3 tablespoons SPLENDA® Granulated

Mixed berry filling

500 g sliced strawberries
150 g blueberries
125 g raspberries
1 tablespoon fresh orange juice
3 tablespoons SPLENDA® Granulated

Crème Fraîche Glaze

120 ml Crème Fraîche or sour cream
2 tablespoons SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy380 kcal487.18%
Total Fat18.00 g23.08%
of which saturates11.00 g4%
Total Carbohydrate51.00 g18.55%
of which sugars5.00 g1.82%
Fibre5.00 g17.86%
Protein6.00 g12%
Salt0.50 g0.18%

Instructions

1

Preheat oven to 180°C. Lightly oil a cookie sheet or baking pan.

Shortcake

2

Pour sifted cake flour, Splenda Granulated, baking powder and baking soda together in a medium sized mixing bowl. Add softened butter and mix until the butter is evenly distributed throughout the flour mixture and is the texture of course cornmeal. Add buttermilk and heavy cream. Stir until just mixed.

3

Flour a work surface. Place dough on floured work surface and sprinkle additional flour on dough. Pat dough out until it is approximately ¾ inch thick. Cut into circles using a 3 inch biscuit cutter.

4

Place shortcakes on prepared baking sheet. Brush tops with egg-wash.

5

Bake in preheated 180°C oven 10 to 15 minutes or until golden brown.

Strawberry sauce

6

Blend strawberries and Splenda Granulated in a food processor or blender until pureed. Refrigerate until ready to use.

Berry filling

7

Toss together all berry filling ingredients. Refrigerate until ready to use.

Crème Fraîche Glaze

8

Spoon Crème Fraîche into a bowl. Add Splenda Granulated and stir well. Refrigerate until ready to use.

Assemble

9

Just before serving, slice shortcakes in half. Place each bottom half on a dessert plate. Spoon approximately ⅓ cup strawberry sauce around each shortcake. Top each shortcake with ½ cup berries. Place the shortcake tops on top of berries. Drizzle with Crème Fraîche Glaze. Garnish with an optional mint sprig.

Made with