Chef Bill Yosses reveals his version of this great dessert. Golden rich scones are baked, split open and served with fresh strawberry puree and sweetened whipped cream.

Bill Yosses' Strawberry Shortcake

1 2/3 cups all-purpose flour 2 tablespoons SPLENDA® Sugar Blend 1 teaspoon baking powder 1/8 teaspoon salt 6 tablespoons cold unsalted butter 2/3 cup light whipping cream 1 large egg, beaten 1 pint strawberries 2 tablespoons SPLENDA® Sugar Blend 1/2 cup whipping cream 3 tablespoons SPLENDA® Sugar Blend

Place flour, salt, baking powder, and SPLENDA® Sugar Blend for Baking in the bowl of an electric mixture.
Cut butter into dime size pieces and add.
Mix on slow speed until the mixture has a crumbly texture.
Pour in the cream while continuing to mix on slow speed. Stop the mixer as soon as the dough comes roughly together and finish by hand. The dough will look a little lumpy.
Place dough on a piece of plastic wrap and push down to a rectangle 1½ inches thick.
Refrigerate for 4 to 6 hours.
Cut the dough into 5 equal squares and each square into a triangle. Place triangles on a baking sheet.
Brush dough with egg wash.
Bake at 350°F (175°C) for 25 minutes.
Stem, wash and drain the strawberries then put one quarter of them in the blender and liquefy.
Pass this puree through a sieve to remove seeds and pour over the remaining berries. Serve with whipped cream. ( See below.)
Refrigerate mixing bowl for 20 minutes.
Pour in cream and SPLENDA® Sugar Blend for Baking.
Whisk with a fine wire whisk till soft peaks form; use right away.

Makes 10 servings.
Preparation Time: 30 Minutes
Total Time: 42 Minutes

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 www.splenda.com.