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Warm Minted Sweet Biscuits with Strawberries and Cream

No recipe image available.Strawberries take on a new dimension in this sensational dessert - perfect for company.

Recipe Ingredients:

3 cups all-purpose flour
1 cup Splenda® Granulated No Calorie Sweetener
1 1/2 tablespoons baking powder
1 teaspoon salt
3/4 cup vegetable shortening
2 large eggs
1/2 cup 2% reduced fat milk
2 tablespoons chopped mint

7 cups fresh strawberries
1 cup Splenda® Granulated No Calorie Sweetener
2 tablespoons Grand Marnier* liqueur

Whipped Cream:
1/2 cup heavy cream
1/4 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon vanilla extract
8 sprigs fresh mint for garnish

Cooking Directions:

  1. Preheat oven to 325°F (160°C).
  2. To make the biscuits: Sift together the flour, baking powder and salt into a medium mixing bowl. Add Splenda® Granulated Sweetener and mix well. Cut the shortening into the flour mixture with a fork, pastry cutter or your fingertips.
  3. Whisk together the eggs, milk and the chopped mint, in a small mixing bowl, blending until smooth. Stir the egg-milk mixture into the dry ingredients and mix well. Refrigerate for at least 30 minutes.
  4. To prepare the strawberries: Clean the strawberries. Measure and slice 5 cups of strawberries and place in a mixing bowl. Purée the remaining 2 cups of strawberries with 1 cup of the Splenda® Granulated Sweetener and the optional Grand Marnier. Pour over the sliced berries and fold together. Refrigerate until ready to use.
  5. To prepare the whipped cream: Whip the heavy cream, Splenda® Granulated Sweetener and vanilla together using a wire whisk or the whisk attachment to your mixer. Whip the cream until soft peaks form. Refrigerate until ready to use.
  6. To bake the biscuits: Remove biscuit dough from the refrigerator and place on a lightly floured surface. Roll or pat it by hand to an approximate 3/4-inch thickness. Cut the dough with a 3-inch biscuit cutter into 8 shortcakes.
  7. Place biscuits on a greased baking sheet.
  8. Bake the shortcakes in the oven for 20 to 25 minutes, until golden brown.
  9. To serve the shortcakes: Slice the shortcakes in half, lengthwise, while they are still hot. Spoon the strawberry filling on the bottom half of the shortcakes, and top with the whipped cream. Place the top crust on berries and garnish with a mint sprig.

Makes 8 servings. Serving Size: 1 biscuit, 1 cup strawberries, 2 tablespoons whipped cream.

Nutritional Information Per Serving (1/8 of recipe): Calories 500 | Calories from Fat 240 | Fat 27g (sat 9g) | Cholesterol 75mg | Sodium 510mg | Carbohydrates 56g | Fiber 4g | Sugars 15g | Protein 8g.

*Grand Marnier is a trademark of Societe Des Produits Marnier-Lapostolle. For dietary purposes, please note that this recipe contains alcohol.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at