Strawberry shortcake is a classic, summer dessert. Here in the Healthy Kitchen, we love giving classic recipes a healthy twist for our Guests. With minor tweaks here and there, we were able to keep the delicious flavors of this dessert while cutting the calories by more than half. Not to mention, you get plenty of added healthy benefits from strawberries: fiber, vitamin C and potassium. Even more reason to enjoy!
3 pints Strawberries, fresh
½ cup Sugar, granulated
2 ¼ cups All-purpose flour
4 teaspoons Baking powder
2 Tablespoons Sugar, granulated
¼ teaspoon Salt
2/3 cup Skim milk
3 Tablespoons Butter, unsalted
3 Tablespoons Cream cheese, fat-free
1 Large egg
- Slice the strawberries and toss them with ½ cup sugar. Set aside.
- Preheat oven to 425˚F. (220˚C)
- In a medium bowl combine the flour, baking powder, 2 tablespoons sugar and the salt.
- With a pastry blender cut in the butter and cream cheese until the mixture resembles coarse crumbs.
- In a small bowl, beat the egg and milk. Make a well in the center of the batter mixture and add the beaten egg and milk. Stir until just combined. Make sure to avoid over-mixing.
- On a lightly sprayed sheet pan, drop ¼ cup batter into individual biscuits, about 2 inches apart.
- Bake for 15 to 20 minutes or until golden brown. Let cool partially by placing the sheet pan on a wire rack.
- Slice partially cooled biscuits in half. Top with ½ cup Strawberries.
- Presentation tip: Cut the ½ biscuit into 2 pieces, placing one flat on the plate and angling the other against it. Top with strawberries and garnish with low fat or sugar free cool whip or whipped topping.
Serving size: 1/2 biscuit and 1/2 cup strawberries
Calories: 60 kcal
Fat: 2 grams
Leave us a comment with a recipe you’d like to see the Healthy Kitchen remake into a healthier recipe. Each month we’ll remake one new recipe and post it on the blog!