This is a wonderful summer dessert, when strawberries are at their peak. Delicious as they are, these shortcakes are even better when topped with whipped cream sweetened with sugar substitute.
PREP TIME: 10 MINUTES • BAKE TIME: 20 MINUTES
4 SERVINGS
1. Preheat the oven to 400°F. In a medium bowl, combine the bake mix, baking powder, salt, and sugar substitute. Cut the butter into the dry mixture with a pastry blender or two knives, until the mixture resembles coarse meal. Add the cream and water and mix to form a dough.
2. Divide the dough into 4 equal pieces and form into balls. Place the dough balls on an ungreased baking sheet and flatten slightly. Bake for 20 minutes, or until golden brown. Cool to room temperature.
3. Slice the shortcakes in half horizontally. Spoon ¼ cup of the strawberries on each bottom half, cover with the remaining halves, and top each with ¼ cup of strawberries.
PER SERVING
carbs: 12.5 grams; Net Carbs: 8 grams;
fiber: 4.5 grams; protein: 19 grams; fat: 20.5 grams; calories: 298
PHASES 2–4