Low Sodium Classic Strawberry Shortcake
Indulge in the timeless delight of a *Low Sodium Classic Strawberry Shortcake*, where sweet, juicy strawberries meet buttery, golden shortcakes for a lighter, heart-healthy spin on a beloved dessert. Fresh berries are perfectly macerated with just a touch of sugar, creating a naturally sweet topping that pairs beautifully with the tender, flaky shortcakes made from simple pantry staples like all-purpose flour and unsalted butter. Topped with cloud-like dollops of homemade vanilla whipped cream, this dessert is easy to prepare and comes together in under an hour. Perfect for gatherings or a special treat, this low sodium strawberry shortcake delivers all the flavor of the original with less salt to suit your dietary needs.
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Recipe Information
Ingredients
- 2 cups fresh strawberries
- 0.5 cup granulated sugar, divided
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 cup unsalted butter, chilled and cubed
- 0.75 cup milk
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
Instructions
Hull and slice the strawberries, then place them in a bowl.
Add 1/4 cup of sugar to the strawberries, toss well, and set aside to macerate for at least 30 minutes.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, the remaining 1/4 cup of sugar, and baking powder.
Add the chilled butter pieces to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Pour in the milk and stir until the dough just comes together. Do not overmix.
Turn the dough onto a floured surface and gently knead it a few times. Pat into a 1-inch thick round.
Use a 2.5-inch biscuit cutter to cut out shortcakes. Gently re-roll any scraps to cut out more, and place them on the prepared baking sheet.
Bake for 12-15 minutes until the tops are golden. Cool on a wire rack.
In a separate bowl, whip the heavy cream and vanilla extract together until soft peaks form.
To assemble, slice the shortcakes in half horizontally. Spoon strawberries and their juices over the bottom halves, add a dollop of whipped cream, and top with the remaining shortcake halves.
Serve immediately and enjoy your low sodium classic strawberry shortcake.
Nutrition Facts
Calories |
3130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.2 g | 235% | |
| Saturated Fat | 111.4 g | 557% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 1523 mg | 66% | |
| Total Carbohydrate | 322.3 g | 117% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 124.4 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 333 mg | 26% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1012 mg | 22% | |
*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.
