Bill Yossess Strawberry Shortcake Food

BILL YOSSES'S STRAWBERRY SHORTCAKE

Steps:

• Place flour, salt, baking powder, and SPLENDA® Sugar Blend 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 1 1/2 inches thick.
• Refrigerate for 4-6 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 degrees F 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.
• Whisk with a fine wire whisk till soft peaks form; use right away.