Well, to start I had J slice up the strawberries to which we added some Truvia instead of sugar and a splash (or several large dashes) of lemon juice.
Now to that shortcake bit. I felt like experimenting and made Truvia scones from some making mix. YUM.
I used Trader Joe's baking mix and the recipe on the side of their box. For the sugar I just substituted Truvia in. I am sure any baking mix will do.
- 3 3/4 cup baking mix
- 1/2 cup butter
- 3 tbs truvia
- 1 cup cold milk
Cut the butter into the baking mix and sugar with pastry blender (or hands) until it forms small crumbs. On a floured surface kneed the dough about 5 times. Divide the dough into 8 equal portions, make each portion into a semi ball and slightly flatten in onto a greased baking sheet.
Bake for roughly 15 minutes, or until golden brown.
So you can't have strawberry shortcake without whipped cream. This would be my big adventure in baking. When they (I don't even know who they are) say you can't whip half and half, you really can't whip half and half! It doesn't matter if the half and half is super cold, or you put your metal bowl in the freezer. Not even if you poor half and half in the metal bowl that is int he freezer. You can't whip half and half. BUT, you can thicken it up and make a crazy version of strawberries and cream shortcakes. This did ruin that whole adding Truvia to everything though.
Yay, look how big and frothy it is! I mixed about 1 1/2 cups half and half with 1 cup powdered sugar and a spoon of corn starch. Yeah I was experimenting.
Awww.... no whipped "stuff." Just a thickish sweet cream. The next logical step to not waste, was to just add it to my strawberry mixture and see how it turned out.
Actually the whole adventure turned out really tasty! J and I ate two each for dinner last night. The left over scones made a great breakfast with some blueberry syrup this morning.
My next experiment with this will be to see how Truvia does with cream....
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