Lower-Calorie Strawberry Shortcake Recipe
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Indulge in this healthy version of a springtime classic. We've cut more than half the calories and fat from this traditional fruity favorite.
Ingredients
- 3 cups sliced fresh strawberries
- 2 tablespoons sugar
- 1-2/3 cups all-purpose flour
- 1 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons margarine
- 1 beaten egg
- 1/2 cup buttermilk or skim milk
- Nonstick spray coating
- 1 1.4-ounce envelope whipped dessert topping mix
- 1/2 cup skim milk
- Combine strawberries and the 2 tablespoons sugar. Cover and let stand in the refrigerator for at least 1 hour or up to 3 hours.
- In a mixing bowl stir together flour, the 1 tablespoon sugar, baking powder, and baking soda. Cut in margarine until mixture resembles coarse crumbs. Combine egg and buttermilk. Add to flour mixture all at once, stirring until combined.
- Spray an 8-inch round baking pan with nonstick spray coating. With lightly floured hands, pat dough into pan. Bake in a 450 degree F oven about 10 minutes or until golden. Cool in pan 10 minutes. Remove from pan and cool completely, or serve shortcake warm.
- Meanwhile, prepare whipped dessert topping mix according to package directions using the skim milk.
- Split shortcake into 2 layers. Place the bottom layer on a serving plate. Top with some of the berries, then add the second layer of shortcake. Spoon dessert topping and the remaining strawberries on top of cake. Makes 8 servings.
- Calories 231, Total Fat 8 g, Cholesterol 47 mg, Sodium 193 mg, Carbohydrate 35 g, Protein 5 g.
- Percent Daily Values are based on a 2,000 calorie diet
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