Grandmas Diabetic Friendly Strawberry Shortcake Recipes

Steps:

• Preheat oven to 450°. Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg and half-and-half. Add all at once to crumb mixture; stir just until moistened. , Spread batter into a greased 8-in. round baking pan, slightly building up the edges. Bake until golden brown, 16-18 minutes. Remove from pan; cool on a wire rack. , Beat heavy cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Split cake in half crosswise; butter bottom layer. Spoon half the strawberries over bottom layer. Spread with some whipped cream. Cover with top cake layer. Top with remaining berries and whipped cream. Cut into wedges.

Steps:

• Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.

Steps:

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

Steps:

• 1. wash cap and mash all of strawberries except 10 for garnish, add 2 cups of sugar and refridgerate 2 hours .
• 2. slice pudding cake into 16 pieces making a layer on bottom of turkey pan (disposable aluminum type)
• 3. stir then scoop enough strawberry mixure to cover 1st layer of cake, continue adding layers of cake and filling till full leaving 1/2 inch space to cover with cool whip , slice remaining strawberries and top for garnish refridgerate till cold the longer the better i think lol then enjoy

Steps:

• In a large bowl, mix flour, baking powder and salt. Cut in shortening. Mix in egg. Add 1/3 cup milk. Slowly add as much milk as needed to make a non-sticky dough. Pat dough out on floured surface. Cut rounds with biscuit cutters or drinking glasses. Place on ungreased cookie sheet and bake for 10 mins 450F til lightly browned.
• Split in half.
• If desired, spread each half with butter.
• Sprinkle artificial sweetener over strawberries and mix well.
• Spoon strawberries over biscuit halves.
• Top with whipped topping.