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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 3

Cut the cold, cubed butter into the flour mixture using a fork or pastry cutter until it resembles coarse crumbs.

Step 4

Add the almond milk and honey to the dry mixture, stirring gently until just combined. Be careful not to overmix.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

In a small bowl, combine the Greek yogurt and vanilla extract to create a creamy topping.

Step 9

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.

Step 10

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

Serving size	(1155.7g)

Amount per serving	% Daily Value*
Calories	1455.3

Total Fat 41.0g	0%
Saturated Fat 22.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 96.9mg	0%
Sodium 816.1mg	0%
Total Carbohydrate 253.0g	0%
Dietary Fiber 17.4g	0%
Total Sugars 85.2g
Protein 31.9g	0%

Vitamin D 50IU	0%
Calcium 445.4mg	0%
Iron 11.5mg	0%
Potassium 1371.2mg	0%

*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.

Source of Calories

Fat: 24.5%

Protein: 8.5%

Carbs: 67.1%