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Ideal® Strawberry Shortcake

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Servings: 9

3 pints fresh strawberries
¾ c Ideal® No Calorie Sweetener

3 c all-purpose flour
5 TBS Ideal® No Calorie Sweetener
1 ½ TBS baking powder
¾ tsp salt
12 TBS cold, unsalted butter, cut into small pieces
1 ½ c heavy cream
2 tsp pure vanilla extract


  1. Preheat oven to 425°F.
  2. For Strawberries: Remove stems from strawberries and slice. Place in large bowl. Add ¾ c Ideal® and mix well. Allow to rest then grind at room temperature for 30 minutes.  
  3. For Biscuits: Sift together the flour, 5 TBS Ideal®, baking powder and salt.
  4. Cut the butter into the flour mixture with a pastry cutter or a fork until crumbly and the largest pieces are the size of peas.
  5. Combine the cream and vanilla.  Make a well in the center of the flour mixture and pour in the cream mixture. Mix with a fork until dough is easily moistened and just combined. Gently knead by hand a half a dozen times to create a loose ball.
  6. Turn the dough onto a lightly floured work surface and roll out to ¾ inch thickness. Cut into 3 inch circles and transfer to a parchment lined pan. Cover with plastic and place in refrigerator for 20 minutes.
  7. Remove biscuits from refrigerator, spread them out on a baking sheet 2 inches apart, and bake until medium brown, about 15-18 minutes.
baking tip

Top with strawberries and Ideal® Whipped Topping. Can also add 2 TBS Berry Liqueur (Chambord).

Per Serving: 490 Calories; 6 g Protein; 31 g Total Fat; 47 g Carbohydrates; 3 g Fiber; 5 g Sugar; 490 mg Sodium; 95 mg Cholesterol

recipe savings
Sugar (grams) Calories
24 70