Strawberry Shortcakes

Tender oat biscuits baked until golden, then topped with sweetened strawberries and whipped topping for a light, comforting shortcake-style dessert.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 6

Course: Dessert

Cuisine: American

Calories: 256

1 package fast-rising yeast
2 tablespoons hot water (115°F / 45°C)
1 ¾ cups all-purpose flour
½ cup quick-cooking oats
1 ¾ teaspoons Equal® for Recipes or 6 packets Equal® sweetener or ¼ cup Equal® Spoonful™
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons cold margarine, cut into pieces
⅔ cup buttermilk
3 cups sliced strawberries
1 ½ teaspoons Equal® for Recipes or 4 1/2 packets Equal® sweetener or 3 tablespoons Equal® Spoonful™
Light whipped topping (optional)
Mint Sprigs

Preheat oven to 400°F (205°C).
Mix yeast and hot water in small bowl; let stand 5 minutes.
Combine flour, oats, 1¾ teaspoons Equal® for Recipes, baking powder, baking soda, and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.
Stir buttermilk and yeast mixture into flour mixture, making a moderately stiff dough. Knead dough on lightly floured surface 3 to 4 times.
Let dough rise, covered, in warm place until almost doubled in size, 15 to 20 minutes.
Punch dough down. Roll dough on lightly floured surface to 1/2″ thickness; cut into hearts or other shapes with 3-inch cutter.
Bake on greased cookie sheet in oven for 20 minutes or until biscuits are browned.
Sprinkle strawberries with 1½ teaspoons Equal® for Recipes.
Split warm biscuits and place on plates. Spoon strawberries over. Garnish with dollops of whipped topping and mint sprigs.