Healthy Strawberry Shortcake
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This healthy strawberry shortcake recipe sandwiches strawberries in a sugar free syrup and high protein whipped cream between sweet Greek yogurt biscuits. Each strawberry shortcake has 14 grams of protein with just 4 grams of fat, 200 calories, and 4 Weight Watcher SmartPoints.
If you’ve tried my original Greek yogurt biscuits recipe, this recipe will be a walk in the park. And if you haven’t tried that recipe, it should still be a walk in the park!
Healthy Strawberry Shortcake Ingredients
I’ve split the recipe into three sections—the sweet biscuits, strawberries, and protein whipped cream.
If you’re wondering why I keep italicizing whipped cream, it’s because there’s not actually any cream in it. It’s simply vanilla Greek yogurt mixed with protein powder.
This creates a faux whipped cream that’s pretty darn close to whipped heavy cream. But you’re welcome to make your own whipped cream or use a fat free whipped cream if you don’t need the protein boost.
The strawberries are simple, too. You’ll just need to cut a pound of fresh strawberries into quarters and add a sugar substitute, salt, and lemon juice to create a sweet syrup in minutes. Shoutout to Molly from Bon Appetit’s Basically for the idea to add lemon juice to the strawberries. I bet adding a bit of lemon zest to the whipped cream would be a nice touch as well!
Note: If you wanted to use frozen strawberries, they’ll have some juices simply from thawing. So you could probably skip the sugar, salt, and lemon juice.
How to Make the Sweet Biscuits
Like I mentioned in the introduction, these strawberry shortcakes use a scaled down, slightly tweaked version of my buttery Greek yogurt biscuits. Here’s what you’ll need:
- all purpose flour (I haven’t had any luck with almond flour substitutions, but others have used Bob’s Gluten Free 1:1 flour)
- baking powder, salt, and a granulated sugar substitute (I used Swerve granular)
- light butter
- vanilla Greek yogurt
- lemon zest
Mix ’em all together and you’ll have a biscuit dough ready to go in minutes.
Divide the dough to make four biscuits, brush with butter or an egg yolk wash, and bake. That’s it. You’re ready to assemble your healthy strawberry shortcake.
Strawberry Shortcake Assembly and Nutrition Facts Notes
In testing this recipe, I initially made double the whipped cream but decided it was more than I needed. If you wanted lots of cream with each strawberry shortcake like the one below, feel free to double the cream recipe.
To calculate the nutrition facts for each strawberry shortcake, I divided the totals for all the ingredients by four. If you need absolute precision, you can weigh the strawberries and cream before adding to determine how much goes on each biscuit.
And as usual, I haven’t included any nutrition info from the zero-calorie sweetener I used. If you track the carbs from products like Swerve or Monkfruit sweeteners, each strawberry shortcake will have 32g of carbs instead of 27g. The calories, other macronutrients, and Smart Points will remain the same.
All right, that should all ya need to know. If you have a recipe or ingredient question, drop a comment at the bottom of this post. Good luck, and I hope you enjoy your strawberry shortcake!
Healthy Strawberry Shortcake
Juicy no-sugar-added strawberries and high protein whipped "cream" between sweet Greek yogurt biscuits.
- 1 lb Fresh Strawberries stemmed and quartered
- 1/4 C Granulated Sugar Substitute Swerve, Monkfruit, Splenda, etc.
- 1/4 tsp Kosher Salt
- 1 Tbsp (15g) Lemon Juice
- 3/4 C (90g) All Purpose Flour
- 1 Tbsp (12g) Granulated Sugar Substitute
- 1 tsp Baking Powder
- 1/4 tsp Kosher Salt
- 1 1/2 Tbsp (21g) Light Butter I used Land O' Lakes with Canola
- 1/3 C (80g) Fat Free Greek Yogurt vanilla or plain
- 1 tsp (3g) Lemon Zest
- 1 C (227g) Fat Free Greek Yogurt vanilla
- 1/2 scoop (16g) PEScience Protein Powder* vanilla
For the Strawberries and Cream
Wash the strawberries, remove the stems, and cut into quarters. Place in a large bowl. Zest a lemon and set the zest aside before squeezing a tablespoon of lemon juice into the bowl. Sprinkle the sugar substitute and salt over the strawberries and set aside. The sugar and salt should bring out juices in the strawberries to create a syrupy mixture.
Mix the Greek yogurt and protein powder together in a separate bowl. Set aside.
For the Biscuits
Preheat oven to 375F and spray a baking sheet with nonstick spray.
Mix the flour, sugar substitute, salt, and baking powder in a large bowl before cutting the butter in with a fork. (This should be easy with light butter since it's so soft.)
Add the lemon zest and Greek yogurt and mix until a dough begins to form. Don't over mix. There should be some remaining flour in the bowl. (I used a stand mixer, but you can hand mix with a rubber spatula or even a few pulses in a food processor.)
Empty the dough and remaining dry ingredients onto a flat surface. Use your hands to work everything together until no crumbs remain. Press the dough into a small rectangle and use a knife to cut it into 4 pieces.
Use your hands to press the sides in and form squares with rounded edges, about 3x3 inches each.
Optional: brush the tops with an egg yolk, an extra tablespoon of butter, or spray with a bit of cooking spray.
Bake for 18-22 minutes or until the tops begin to turn golden brown around the edges.
Assembling the Shortcakes
Use a knife to cut each biscuit in half. Top one half with strawberries and a bit of juice, followed by the cream and more strawberries. Place the other half of the biscuit on top and serve.
- Each strawberry shortcake has 4 Smart Points.
- Nutrition facts do not include any nutrition info from the zero-calorie sweetener. If you track the carbs from products like Swerve or Monkfruit sweeteners, each strawberry shortcake will have 32g of carbs instead of 27g.
*This is a whey and casein blend, making it thicker than whey-only protein powder. You may need to use more protein powder to thicken the whipped cream if you're using a different protein powder.