Dessert

Sugar-Free Strawberry Shortcakes is for Dessert.

Sugar-Free Strawberry Shortcakes takes several minutes to prepare.

Sugar-Free Strawberry Shortcakes takes several minutes to cook.

Sugar-Free Strawberry Shortcakes makes 9 servings.

The ingredients for Sugar-Free Strawberry Shortcakes are:

Shortcakes
2 ounces (1/4 cup) unsalted butter, cold, cut into 1/2-inch cubes
2 tablespoons reduced fat cream cheese, cold, cut into 1/2-inch cubes
2 cups cake flour
2 teaspoons baking powder
1 teaspoon Stevia
1/2 teaspoon fine sea salt
1 cup low-fat buttermilk, cold

Strawberries
2 pints strawberries, hulled and quartered
2 tablespoons Stevia
2 teaspoons fresh lemon juice
1/2 cup whipping cream
2/3 cup fat free Greek yogurt
2 tablespoons Stevia

Here is how you make Sugar-Free Strawberry Shortcakes:

Preheat the oven to 450?F with a rack in the center position. Coat a baking sheet with pan spray (even if it is nonstick) or line it with parchment paper or a silicone baking mat.To make the shortcakes: Arrange the cream cheese and butter in a single layer on a baking sheet and freeze until they are firm to the touch but not frozen through, about 20 minutes.In a medium bowl, combine the flour, baking powder, 1 teaspoon Stevia and salt. Cut in the cold cream cheese and butter using a fork or pastry cutter until they form small pieces ranging from the size of oat flakes to peas. (Alternatively, use a standing mixer and the paddle attachment on low to mix in the butter and cream cheese.) Stir in the buttermilk, mixing just long enough to make a soft dough.Transfer the dough to a lightly floured surface, kneading gently just once or twice to bring it together. Roll or pat the dough into an approximately 7 x 7-inch square, about 1 inch thick. Use a sharp knife to cut the biscuits into 3 strips one way, then 3 strips the other, to make 9 squares. Place the biscuits on the prepared baking sheet and bake 12 to 15 minutes, until they are golden.Transfer the baking sheet to a wire rack to cool completely, about 1 hour.To prepare the berries: Put the strawberries in a medium bowl with the second addition of Stevia and the lemon juice. Stir for about 1 minute, until the berries begin to release their juices.In a bowl, using a stand mixer (or hand-held mixer), whip the cream on high speed until thick. Whip in the remaining Stevia and the yogurt. Split open the biscuits and place a bottom half on each dessert plate. Spoon the berries and their juices over the biscuits and top each with a dollop of the whipped topping, then a biscuit top. Serving Size:?Makes 9 shortcakes

The nutritional information for Sugar-Free Strawberry Shortcakes is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 234.3

• Total Fat: 11.4 g
• Cholesterol: 35.2 mg
• Sodium: 166.7 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 2.7 g
• Protein: 6.3 g

The dietary needs meet for Sugar-Free Strawberry Shortcakes is Sugar Free