Ingredients

Instructions

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