Healthy Strawberry Shortcake

This healthy strawberry shortcake doesn’t just look pretty, it tastes delicious too! 

It’s finally strawberry picking season here in Massachusetts!  There’s nothing I love more than going out to the fields and grabbing some fresh berries.  That off-the-vine flavor is second to none.

We try to pick at least 5 pounds worth every time we go to the farm.  My husband and son will snack on them like crazy.  I enjoy experimenting with oodles of strawberry dishes during the short time they’re in season up here.  {We usually only get about 3 or 4 weeks of good picking conditions.}

This healthy strawberry shortcake is a recipe I came up with last summer, and I couldn’t wait to whip it up again as soon as berry season hit this year. 

Now, it’s not really a novel recipe by any means.  I mean, everyone has had strawberry shortcake, right?!  But this version is bears a better-for-you ingredient list.

The berries are kept as is; no dousing them in sugar.  Strawberries are so naturally sweet – especially when fresh picked – that there’s really no need to add the extra sugar in this step.  (Often this is done to draw out some of the juices and create a syrupy liquid to top the shortcake, but I really think it’s unnecessary).

The shortcakes themselves are biscuit style in this healthy strawberry shortcake.  Instead of white flour, I’ve used whole wheat pastry flour.  The recipe still has a little added butter to get that biscuit like texture, and a little added sugar for sweetness.  Just less than some traditional recipes might use.

You’ll skip topping this with processed frozen whipped topping or canned whipped cream spray.  Instead, I like to layer on some vanilla greek or icelandic yogurt.  I recommend Siggi’s since it’s lower in added sugar than most varieties, but you can compare brands to see which you find to be best.  Using greek yogurt here adds protein that would have otherwise been in short supply in this dish.

Put it all together and you’ve got a 225 calorie dessert that packs in 10 grams of protein and 5 grams of fiber!  It’s a lovely summer treat that’s family-friendly, not overloaded with sugar, and can fit into anyone’s meal plan.  

Healthy Strawberry Shortcake

Snacking in Sneakers

This healthy strawberry shortcake recipe is perfect for a summer dessert! It works great for a cookout –make the biscuits ahead of time and guests can add the toppings.  

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Servings 12

Calories 225 kcal

Ingredients

  

1x2x3x

Shortcake Biscuits:

• 3/4 cup 1% milk
• 1 tbsp lemon juice
• 2 cups whole wheat pastry flour
• 1 tbsp baking powder
• 1/4 tsp salt (use 1/2 tsp salt if using unsalted butter)
• 1/4 cup butter

Toppings:

• Sliced strawberries (about 3/4 cup sliced per person)
• Vanilla greek yogurt (about 1/3 cup per person; look for low-added-sugar varieties)

Instructions

 

Directions:

• Preheat oven to 400 degrees.
• In a liquid measuring cup, measure out milk. Add 1 tbsp of lemon juice and set aside for a few minutes. (This gives it a semi-buttermilk quality; it’s normal for it to look like it’s ‘breaking.’)
• In a mixing bowl, combine flour, baking powder, and salt. Cut in butter with a knife or pastry cutter until mixture is crumbly.
• Add milk/lemon juice to mixing bowl, and stir until just combined. Drop dough onto a baking sheet to make a total of 12 biscuits.
• Bake for 10-15 minutes, until shortcake biscuits start to turn golden brown along the edges. Place a shortcake biscuit on a plate and top with sliced strawberries and greek yogurt. (If you want the layered look as shown, slice biscuits in half and stack with strawberries and yogurt - or double up on the biscuit for a richer treat). Enjoy!

Notes

Yield:

Recipe makes 12 shortcake biscuits.

 

Serving Size:

1 serving = 1 shortcake + 3/4 cup sliced berries + 1/3 cup vanilla greek yogurt

 

Nutrition Facts (approximate per serving):

225 calories, 5 g fat, 3 g sat fat, 226 mg sodium, 35 g carbohydrate, 6 g fiber, 17 g sugar, 10 g protein, Vitamin A: 3%, Vitamin C: 164%, Calcium: 21%, Iron: 9%, Potassium: 10%

Nutrition

Calories: 225kcal

Tried this recipe?Let us know how it was!

Share with me:  What’s your favorite thing to make with fresh picked strawberries?  Have you ever had a healthy strawberry shortcake?

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Chrissy Carroll

Chrissy Carroll is a Registered Dietitian and USAT Level I Triathlon Coach. She specializes in sharing nutrition and fitness tips, as well as recipes, for runners, triathletes, and active women.Chrissy holds a Bachelor's Degree in Nutrition, a Masters Degree in Public Health, and is also an ACSM Certified Personal Trainer.

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