Strawberry Shortcake
This recipe celebrates summer with all the luscious flavors you expect from this all-time favorite dessert, but in a healthier and easier way. The biscuits are made better-for-you with canola oil instead of butter and half whole-grain flour. They are simple drop biscuits; no rolling or dough-cutting required. And the whipped cream topping is lightened with Greek yogurt for a subtle tanginess that beautifully complements the fresh berries.
8
servings230
kcalIngredients
- Topping
16 ounces 16 strawberries
1 Tbsp 1 honey
1/2 cup 1/2 heavy whipping cream
2 Tbsp 2 confectioners sugar
1/2 cup 1/2 non-fat, plain Greek yogurt
1 tsp 1 pure vanilla extract
- Biscuits
1/2 cup 1/2 whole-wheat pastry flour
1/2 cup 1/2 all-purpose flour
1 Tbsp 1 sugar
1 tsp 1 baking powder
1/4 tsp 1/4 baking soda
1/8 tsp 1/8 salt
2/3 cup 2/3 low-fat buttermilk
1/4 cup 1/4 canola oil
Directions
- Wash, hull and slice strawberries and place in large bowl. Drizzle with honey, then toss to combine. Cover and place in refrigerator until ready to serve, at least 1 hour and up to 1 day.
- Whip cream with electric mixer until thickened. Add sugar and continue beating until soft peaks are formed. Gently fold in yogurt and vanilla. Cover and place in refrigerator until ready to serve. Cream can be made up to a day ahead.
- Preheat oven to 425°F. Line baking sheet with parchment paper.
- In medium bowl, whisk together whole-wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda and salt. In another medium bowl, whisk together buttermilk and canola oil.
- Combine dry and wet mixtures and stir until just moistened. Do not over mix. Drop batter into eight mounds onto prepared baking sheet and bake until golden brown, about 10 minutes.
- To serve, using serrated knife, gently cut warm biscuits in half horizontally. Place each bottom half on plate, top with about 1/3 cup strawberries with their accumulated juice and large dollop of whipped topping. Cap with top halves of biscuits and serve.
Notes
- Whole-wheat, all-purpose flour can be substituted for whole-wheat pastry flour.
Nutrition Facts
8 servings per recipe
- Amount Per ServingCalories230
- % Daily Value *
- Total Fat
13g
17%
- Saturated Fat 4g 20%
- Cholesterol 20mg 7%
- Sodium 170mg 8%
- Total Carbohydrate
24g
9%
- Dietary Fiber 2g 8%
- Protein 4g 8%
* 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.
