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healthy strawberry shortcake recipe

Healthy Strawberry Shortcake

Juicy no-sugar-added strawberries and high protein whipped "cream" between sweet Greek yogurt biscuits.

Course Dessert
Cuisine American
Keyword strawberries, strawberry shortcake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 shortcakes
Calories 200 kcal
Author Mason Woodruff



  • 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

  1. 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.

    strawberries with lemon juice, sugar, and salt for strawberry shortcake
  2. Mix the Greek yogurt and protein powder together in a separate bowl. Set aside.

For the Biscuits

  1. Preheat oven to 375F and spray a baking sheet with nonstick spray.

  2. 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.)

  3. 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.)

  4. 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.

  5. Use your hands to press the sides in and form squares with rounded edges, about 3x3 inches each.

  6. Optional: brush the tops with an egg yolk, an extra tablespoon of butter, or spray with a bit of cooking spray.

  7. Bake for 18-22 minutes or until the tops begin to turn golden brown around the edges.

Assembling the Shortcakes

  1. 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.

    assembling the strawberry shortcake

Recipe Notes

  • 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. 

Nutrition Facts
Healthy Strawberry Shortcake
Amount Per Serving (1 shortcake)
Calories 200 Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 27g9%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.