Low Fat Classic Strawberry Shortcake
Indulge guilt-free with this Low Fat Classic Strawberry Shortcake, a wholesome twist on the beloved summer dessert. This lighter version swaps traditional heavy cream and butter for non-fat Greek yogurt, low-fat milk, and unsweetened applesauce, making it a healthier yet irresistibly tender shortcake option. Freshly baked golden biscuits pair beautifully with juicy, macerated strawberries sweetened with a touch of powdered sugar, then topped with creamy, non-fat whipped topping for a satisfying finish. Ready in under 40 minutes, this easy-to-make recipe is perfect for serving at gatherings or enjoying as a quick treat. With vibrant flavors and low-calorie ingredients, this dessert proves you can savor classic delights while sticking to your health goals!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 3 tablespoons granulated sugar
- 0.5 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 0.75 cup non-fat Greek yogurt
- 0.5 cup low-fat milk
- 4 cups strawberries, hulled and sliced
- 2 tablespoons powdered sugar
- 1 cup non-fat whipped topping
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 2 tablespoons of granulated sugar.
In a medium bowl, combine the unsweetened applesauce, vanilla extract, non-fat Greek yogurt, and low-fat milk. Stir well until smooth.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently mix with a spoon until just combined and a soft dough forms. Do not over-mix.
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
Use a round biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
Bake in the preheated oven for 12-15 minutes or until the tops are lightly golden.
While the shortcakes are baking, mix the sliced strawberries with the powdered sugar in a bowl and let them macerate for at least 10 minutes.
Once the shortcakes have cooled slightly, split them in half horizontally and layer with the macerated strawberries and a dollop of non-fat whipped topping.
Serve immediately for a fresh and delightful low-fat dessert.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 354.1 g | 129% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 125.7 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 440 mg | 34% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1521 mg | 32% | |
*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.
