In a large bowl, combine 1 2/3 cups flour, salt, baking powder, and 2 tablespoons Splenda Sugar Blend with a hand mixer. Add vegetable oil spread and mix on slow speed until the mixture has a crumbly texture.
Add Greek yogurt and milk, mixing on slow until dough begins to form. Finish mixing together by hand until lumpy. Sprinkle remaining flour to thicken dough. Form into a ball, place in plastic wrap, and refrigerate for 4-6 hours.
Toss sliced strawberries in 4 tablespoons Splenda Sugar Blend. Chill in refrigerator for one hour, stirring a couple times.
Preheat oven to 350°F.
Roll dough out into a 1 ½ inch thick rectangle and cut with a pastry cutter into 6 equal squares. Cut each square into a triangle and placed on a baking sheet. Brush dough with egg wash. Bake for 25 minutes.
Spoon strawberries on top of triangle biscuits; top with dollops of whipped cream and serve.
