1In a large bowl,toss the strawberries, sugar or Splenda sugar, Splenda sugar. Cover. Refrigerate until ready to servce.
Preheat oven to 450F.
2In a large bowl,combine the first 5 ingredients. Cut in the margarine until the mixture resembles coarse crumbs.Stir int the milk and sour cream to make a soft dough. On a lightly floured surface,knead the dough 2 minutes. Press to a 3/4-inch thickness. With a 2 1/2 inch round cookie cutter, cut into 12 biscuits.
Spray a cookie sheet with nonstick cooking spray. place the biscuits on the cookie sheet 1 inch apart.
bake for 10 to 12 minutes, or until the tops are golden brown. Cool on a wire rack.
3To serve, split the shorcakes in half.Spoon 1 tablespoon whipped tooping onto the bottom half of each shortcake. Top with approximately 2 tablespoons sliced berries. Replace the tops. Arrange the remaining berries on top of each shortcake.
Makes: 12 servings
150 calories 26carbs 4 fat 65 sodium
I looking for shortcake recipes you use any fruits