Healthy Strawberry Shortcake
This healthy strawberry shortcake recipe is a wonderful spring and summer dessert, packing in 10 grams of protein!
Servings 10 servings
Calories 200kcal
Ingredients
Shortcake Biscuits:
- ⅔ cup 1% milk (or milk of choice)
- 1 tbsp lemon juice
- 1 ½ cups whole wheat flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- ¼ cup cold salted butter (half a stick)
- 1 large 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
Calories: 200kcal