3 ½ C. halved strawberries, divided1/3 C. Splenda (no-calorie sugar substitute) 1/3 C. orange juice 2 tsp. vanilla extract 1 tsp. lemon juice 1 ¼ C. all-purpose flour 3 T. Splenda 1 tsp. baking powder ¼ tsp. baking soda 1/8 tsp. salt 3 T. chilled margarine, cut into small pieces ½ C. low-fat buttermilk Cooking spray 6 T. fat-free Cool-Whip Whole strawberries (optional)
Combine 1 cup strawberry halves, Splenda, orange juice, vanilla and lemon juice in a bowl, and mash with a potato masher. Stir in 2 ½ cups strawberry halves. Cover and chill. Preheat oven to 425 degrees F. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, Splenda, baking powder, baking soda and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky). Turn dough out onto a lightly floured surface and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425 degrees F for 12 minutes. Cool on a wire rack. Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon ¼ cup strawberry mixture over each bottom half. Top with shortcake tops; spoon ¼ cup strawberry mixture over each top. Top each serving with whipped topping; garnish with whole strawberries, if desired.