Mock Strawberry Shortcake

Ingredients:

    6 egg whites (room temp) [3P]
    2 packets of Splenda
    1 tsp white vinegar
    1 tsp of vanilla
    3 Cups Strawberries [3C]
    3 Tbsp whipped cream OR 3 Tbsp slivered almonds [3F]

Directions:

    Mix until peaks form, dollop on a sprayed (non-stick) cookie sheet. (I use a Pampered Chef® stone, they puff up quite nicely.)

    Make 6 dollops and bake at 350 until browned lightly. Cool.

    Core and slice strawberries.

We have one mock shortcake bottom with 1 cup of berries and add either a tablespoon of whipping cream or sprinkle of almonds and place another shortcake on top.