⅓ c fat free sour cream (For a vegan option, use Mori Nu tofu or vegan sour cream)
1 tsp butter flavor (many are accidentally vegan)
1 c soda water
1 lb strawberries, hulled and chopped
2 – 4 tbsp agave nectar (to taste, based on sweetness of strawberries)
Fat free whipped cream or vegan whipped cream (optional)
Instructions
Preheat oven to 425°F. Line a baking pan with parchment paper.
Combine flour through salt. Add sour cream and butter flavor, stir until crumbly. Add soda water and stir gently until well combined.
On a well floured surface, roll out the dough to about a ½ inch thickness. Using a round cookie cutter, biscuit cutter, or glass, cut out 8 biscuits. Re-roll the dough as necessary.
Bake for 10 – 15 minutes, until the tops are golden.
Combine the chopped strawberries with the agave nectar. Microwave until warm and mash. Let rest until strawberries release their juices.
Cut biscuit in half and fill with strawberries. Pour more over the top and add ~2 tbsp of whipped cream.
Notes
I like to prepare the strawberries the day before and let them rest in the refrigerator over night. Nutritional estimates include 4 tbsp of agave nectar and optional whipped cream.