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Health Information Library Recipes Strawberry shortcake

Strawberry shortcake

Nutrition Facts

Serving Size 1 shortcake and toppings
Calories 218

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 2 g
Total fat 6 g
Sodium 75 mg
Cholesterol 1 mg
Dietary fiber 6 g
Protein 5 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

The biscuits in this healthier version are made with whole-wheat pastry flour and low-sodium baking powder. Yogurt replaces the whipped cream.

Ingredients

(Serves 8)

For the shortcake:

  • 1 3/4 cups whole-wheat pastry flour, sifted
  • 1/4 cup all-purpose (plain) flour, sifted
  • 2 1/2 teaspoons low-sodium baking powder
  • 1 tablespoon sugar
  • 1/4 cup trans-free margarine (chilled)
  • 3/4 cup fat-free milk (chilled)

For the topping:

  • 6 cups fresh strawberries, hulled and sliced
  • 3/4 cup (6 ounces) plain or vanilla fat-free yogurt

Directions

Heat the oven to 425 F. Spray baking sheet with cooking spray.

In a large mixing bowl, re-sift the flours, baking powder and sugar together. Using a fork, cut the chilled margarine into the dry ingredients until the mixture resembles coarse crumbs. Add the chilled milk and stir just until a moist dough forms.

Turn the dough onto a generously floured work surface and, with floured hands, knead gently 6 to 8 times until the dough is smooth and manageable. Using a rolling pin, roll the dough into a rectangle 1/4-inch thick. Cut into 8 squares. Place the squares into the prepared baking sheet and bake until golden, 10 to 12 minutes.

Transfer the biscuits onto individual plates. Top each with 3/4 cup strawberries and 1 1/2 tablespoons yogurt. Serve immediately.

Last Updated: June 1st, 2019