This healthy strawberry shortcake recipe is a wonderful spring and summer dessert, packing in 10 grams of protein!
Course Breakfast, Dessert
Cuisine American
Keyword healthy strawberry shortcake
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 10servings
Calories 200kcal
Author Snacking in Sneakers
Ingredients
Shortcake Biscuits:
⅔cup1% milk(or milk of choice)
1tbsplemon juice
1 ½cupswhole wheat flour
2tbspgranulated sugar
1tbspbaking powder
¼tspsalt
¼cupcold salted butter(half a stick)
1large egg
Toppings:
Sliced strawberries(about ⅔ cup sliced per serving)
Lower-sugar vanilla Greek yogurt(about ⅓ cup per serving; I used Two Good yogurt)
Instructions
Directions:
Preheat oven to 400 degrees F.
In a liquid measuring cup, measure out the milk. Add 1 tbsp of lemon juice and set aside for a few minutes.
In a mixing bowl, combine the flour, sugar, baking powder, and salt.
Cut the butter into the flour mixture with knifes, a pastry cutter, or your hands, until the mixture is crumbly.
Whisk the egg into the milk and lemon juice, then pour these liquid ingredients into the flour mixture. Stir until just combined.
Drop the dough onto the baking sheet to make a total of ten biscuits. Bake for 10 to 15 minutes, until the biscuits start to turn golden brown along the edge and no longer look moist on top.
Slice the shortcake biscuits in half and layer them with sliced strawberries and yogurt. Enjoy!
Notes
If you’re making a full ten servings, you’ll need a 32-ounce container of yogurt and about 3 pounds of strawberries.
The nutrition facts below are based on one serving being one shortcake biscuit, ⅔ cup sliced strawberries, and ⅓ cup Two Good vanilla yogurt. If you use a different yogurt, keep in mind the nutrition facts may vary.
Nutrition Facts (approximate per serving):200 calories, 7 g fat, 3.5 g sat fat, 275 mg sodium, 26.5 g carbohydrate, 4 g fiber, 9.5 g sugar, 10 g protein, Vitamin D: 7%, Calcium: 14%, Iron: 7%, Potassium: 6%