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Yields1 Serving
 1 lb Strawberries, hulled and quartered
 1 tsp Sugar
 1 RED VINES® Sugar Free Strawberry Twistschopped into ½-inch pieces
For Biscuits:
 2 cups All-purpose flour
 1 tbsp Baking powder
 ¼ tsp Baking soda
 ½ tsp Salt
 1 tbsp Sugar
 5 tbsp Unsalted butter, frozen
 1 cup Heavy cream
For Whipped Cream:
 1 cup Heavy cream
 ½ tsp Vanilla extract
1

Combine the strawberries, sugar, and Red Vines Sugar Free Strawberry Twists in a bowl and stir. Set aside at room temperature while you prepare the biscuits.

2

Preheat your oven to 425F and line a baking sheet with parchment paper. Place a large mixing bowl in the freezer (you’ll use it to make the whipped cream later).

3

Combine the flour, baking powder, baking soda, salt, and sugar in a large bowl. Remove the butter from the freezer and shred it on a box grater or cut into small pieces. Mix the butter into the dry ingredients, then add the cream.

4

Transfer the dough to a clean work surface and use your hands to work the dough together. Flatten the dough, then fold it in half and then in half again. Flatten once more into a 1-inch thick slab and use a biscuit cutter to cut the dough into circles. Use the scraps to create additional biscuits until you have 12.

5

Place the biscuits ½ inch apart on the baking sheet and pop it in the oven. Bake for 12 minutes, or until golden brown.

6

While the biscuits bake, make the whipped cream. Remove the mixing bowl from the freezer and pour in the cream and vanilla extract. Use a hand mixer on medium speed to whip the cream until you see soft peaks, about 2 minutes.

7

Remove the biscuits from the oven and transfer to a cooling rack. When cool, slice the biscuits in half crosswise and add a scoop of the strawberry mixture followed by a dollop of whipped cream. Top with the remaining biscuit half and add more strawberries and whipped cream.

Ingredients

 1 lb Strawberries, hulled and quartered
 1 tsp Sugar
 1 RED VINES® Sugar Free Strawberry Twistschopped into ½-inch pieces
For Biscuits:
 2 cups All-purpose flour
 1 tbsp Baking powder
 ¼ tsp Baking soda
 ½ tsp Salt
 1 tbsp Sugar
 5 tbsp Unsalted butter, frozen
 1 cup Heavy cream
For Whipped Cream:
 1 cup Heavy cream
 ½ tsp Vanilla extract

Directions

1

Combine the strawberries, sugar, and Red Vines Sugar Free Strawberry Twists in a bowl and stir. Set aside at room temperature while you prepare the biscuits.

2

Preheat your oven to 425F and line a baking sheet with parchment paper. Place a large mixing bowl in the freezer (you’ll use it to make the whipped cream later).

3

Combine the flour, baking powder, baking soda, salt, and sugar in a large bowl. Remove the butter from the freezer and shred it on a box grater or cut into small pieces. Mix the butter into the dry ingredients, then add the cream.

4

Transfer the dough to a clean work surface and use your hands to work the dough together. Flatten the dough, then fold it in half and then in half again. Flatten once more into a 1-inch thick slab and use a biscuit cutter to cut the dough into circles. Use the scraps to create additional biscuits until you have 12.

5

Place the biscuits ½ inch apart on the baking sheet and pop it in the oven. Bake for 12 minutes, or until golden brown.

6

While the biscuits bake, make the whipped cream. Remove the mixing bowl from the freezer and pour in the cream and vanilla extract. Use a hand mixer on medium speed to whip the cream until you see soft peaks, about 2 minutes.

7

Remove the biscuits from the oven and transfer to a cooling rack. When cool, slice the biscuits in half crosswise and add a scoop of the strawberry mixture followed by a dollop of whipped cream. Top with the remaining biscuit half and add more strawberries and whipped cream.

Low Sugar Strawberry Shortcake
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