A healthier twist on the classic strawberry shortcake, perfect for those looking for a delicious yet mindful dessert option.
Preheat your oven to 425°F (220°C).
Preheating ensures even baking and a golden crust.
Mash two cups of the strawberries with the sugar substitute in a bowl.
Mashing releases the natural juices of the strawberries, enhancing the sauce.
Add the remaining strawberries to the mixture and refrigerate.
Chilling allows the flavors to meld together.
In a mixing bowl, combine the biscuit mix, milk, and sour cream until a soft dough forms.
Avoid overmixing to keep the dough tender.
Drop spoonfuls of the dough onto a greased baking sheet to form six shortcakes.
Use a spoon to create evenly sized portions for consistent baking.
Bake the shortcakes for 7-9 minutes until golden brown.
Keep an eye on the shortcakes to prevent overbaking.
Let the shortcakes cool for 10 minutes before handling.
Cooling helps the shortcakes firm up for easier slicing.
Slice the shortcakes in half and layer with the strawberry mixture.
Layering adds a visually appealing presentation.
