Dietetic Strawberry Shortcake
Indulge guilt-free with this Dietetic Strawberry Shortcake—a lighter take on the classic dessert that's perfect for health-conscious berry lovers! Fluffy, golden biscuits made with almond milk and a touch of honey serve as the base for a naturally sweet strawberry filling, enhanced with a hint of lemon juice. Instead of heavy whipped cream, this recipe opts for creamy low-fat Greek yogurt delicately flavored with vanilla, providing the perfect balance of richness and tang. Ready in just 35 minutes, this easy, low-calorie dessert is sure to satisfy your sweet tooth while keeping things light. Perfect for summer gatherings or a weeknight treat, this healthier strawberry shortcake is a must-try for those seeking a fresh, wholesome twist on a timeless favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened almond milk (or low-fat milk)
- 3 tablespoons Honey (or sugar substitute such as erythritol)
- 3 tablespoons Unsalted butter (cold, cubed)
- 4 cups Fresh strawberries (sliced)
- 1 tablespoon Lemon juice
- 2 tablespoons Granulated sugar substitute
- 0.5 cups Low-fat Greek yogurt (or whipped topping)
- 0.5 teaspoons Vanilla extract
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
Cut the cold, cubed butter into the flour mixture using a fork or pastry cutter until it resembles coarse crumbs.
Add the almond milk and honey to the dry mixture, stirring gently until just combined. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick round. Use a 2.5-inch cookie cutter or glass to cut out biscuits, reshaping and cutting as needed.
Place the biscuits on the lined baking sheet. Bake for 12-15 minutes, or until the tops are lightly golden. Remove from the oven and let them cool completely.
While the biscuits are baking, prepare the strawberry filling. In a medium bowl, toss the sliced strawberries with lemon juice and the granulated sugar substitute. Allow the mixture to macerate for at least 10 minutes.
In a small bowl, combine the Greek yogurt and vanilla extract to create a creamy topping.
Once the biscuits are cool, slice them in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half of each biscuit, followed by a dollop of the yogurt mixture.
Place the top half of the biscuit on top and garnish with a few more strawberry slices, if desired. Serve immediately and enjoy your light, dietetic strawberry shortcake!
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1431 mg | 62% | |
| Total Carbohydrate | 273.2 g | 99% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 85.3 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 499 mg | 38% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
