Introduction

Enjoy a fresh twist on a classic favorite with this Healthy Strawberry Shortcake recipe. It’s packed with juicy strawberries, light Greek yogurt cream, and tender homemade biscuits—all made with wholesome ingredients for a guilt-free treat.

Three small strawberry shortcakes are shown on a white plate with a white marbled surface. Each shortcake has three layers: the bottom layer is a golden, flaky biscuit; the middle layer contains bright red sliced strawberries with glossy syrup and a thick, smooth white cream; the top layer is another piece of golden biscuit with a light crumbly texture. One strawberry shortcake has syrup dripping onto the plate, and a whole red strawberry is placed near the top right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Strawberries:

1 lb fresh strawberries, stemmed and quartered
1/4 cup granulated sugar substitute (Swerve, Monkfruit, Splenda, etc.)
1/4 tsp kosher salt
1 tbsp (15g) lemon juice

Biscuits:

3/4 cup (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 (e.g., Land O’ Lakes with Canola)
1/3 cup (80g) fat-free Greek yogurt (vanilla or plain)
1 tsp (3g) lemon zest

Cream:

1 cup (227g) fat-free Greek yogurt, vanilla
1/2 scoop (16g) vanilla protein powder (e.g., PEScience)

Instructions

Step 1: Prepare the strawberries by washing, stemming, and quartering them. Place in a large bowl and add lemon juice, sugar substitute, and salt. Toss to combine, then set aside to macerate and release juices.
Step 2: In a separate bowl, mix the fat-free Greek yogurt with vanilla protein powder until smooth. Set this cream mixture aside.
Step 3: Preheat your oven to 375°F (190°C) and lightly spray a baking sheet with nonstick spray.
Step 4: In a large bowl, combine the flour, sugar substitute, baking powder, and salt. Cut in the light butter using a fork until the mixture resembles small crumbs.
Step 5: Add lemon zest and the Greek yogurt to the dry ingredients. Mix gently until a dough starts to form. Be careful not to overmix.
Step 6: Turn the dough onto a floured surface and shape it into a ball. Press it into a small rectangle and cut into 4 equal pieces. Shape each piece into a rounded 3×3-inch square.
Step 7: Optional: For a golden top, brush the biscuit tops with egg yolk, melted butter, or cooking spray.
Step 8: Bake the biscuits for 18–22 minutes or until the edges are golden brown. Remove from the oven and let cool slightly.
Step 9: To assemble, carefully cut each biscuit in half horizontally. Layer the bottom halves with the macerated strawberries and their juice, followed by a generous spoonful of the Greek yogurt cream. Top with the biscuit halves and serve immediately.

Tips & Variations

For extra flavor, add a splash of vanilla extract or a pinch of cinnamon to the strawberry mixture.
Use almond flour instead of all-purpose flour for a gluten-free version.
Swap the protein powder with finely ground almonds or skip it for a simpler cream layer.
Brush biscuit tops with a little honey before baking for a natural sweetness and shine.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze them for up to 1 month. Keep the strawberry mixture and cream refrigerated separately and assemble just before serving to maintain freshness. Reheat biscuits briefly in a warm oven before assembling if desired.

How to Serve

The image shows two small layered desserts on a white plate, placed on a white marbled surface. Each dessert has three layers: a golden-brown biscuit at the bottom, followed by a thick layer of white cream with a smooth texture, then bright red strawberries and strawberry sauce dripping down. Another biscuit layer tops the cream and berries, and more cream and sauce are visible between the top biscuit layer and the biscuit base. The strawberries look fresh and juicy, with some cut in halves and others whole, adding a bright contrast to the creamy white and golden biscuit layers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cream instead of Greek yogurt for the cream?

Yes, fresh whipped cream can be used for a richer texture, but the Greek yogurt provides a healthier, tangy alternative and adds protein.

What sugar substitutes work best for this recipe?

Granulated sugar substitutes like Swerve, Monkfruit, or Splenda work well as they dissolve easily and won’t alter the texture significantly.

Healthy Strawberry Shortcake Recipe

Print Recipe

★★★★★

4.6 from 101 reviews

This Healthy Strawberry Shortcake recipe offers a guilt-free twist on the classic dessert by using sugar substitutes, fat-free Greek yogurt, and light butter. Featuring juicy macerated strawberries, tender homemade biscuits, and a protein-packed creamy topping, it’s a delicious and nutritious treat perfect for any occasion.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Strawberries

1 lb Fresh Strawberries, stemmed and quartered
1/4 cup Granulated Sugar Substitute (Swerve, Monkfruit, Splenda, etc.)
1/4 tsp Kosher Salt
1 Tbsp (15g) Lemon Juice

Biscuits

3/4 cup (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 (e.g., Land O’ Lakes with Canola)
1/3 cup (80g) Fat-Free Greek Yogurt (vanilla or plain)
1 tsp (3g) Lemon Zest

Cream

1 cup (227g) Fat-Free Greek Yogurt, vanilla
1/2 scoop (16g) Vanilla Protein Powder (e.g., PEScience)

Instructions

Prepare the Strawberries: Wash, stem, and quarter the strawberries. Place them in a large bowl. Add lemon juice, sugar substitute, and kosher salt. Toss gently to combine and set aside to macerate, allowing the strawberries to release their natural juices, enhancing their flavor and sweetness.
Prepare the Cream: In a separate bowl, combine the fat-free Greek yogurt and vanilla protein powder. Mix thoroughly until the mixture is smooth and creamy. Set aside for assembling later.
Make the Biscuits: Preheat your oven to 375°F (190°C) and lightly spray a baking sheet with nonstick spray. In a large bowl, mix together the all-purpose flour, sugar substitute, baking powder, and kosher salt. Cut the light butter into the dry ingredients using a fork until the mixture resembles small crumbs. Add the lemon zest and fat-free Greek yogurt. Gently mix until a dough forms, being careful not to overwork it to keep the biscuits tender.
Shape and Bake the Biscuits: Transfer the dough and any remaining flour onto a clean flat surface. Using your hands, form the dough into a ball and then press it into a small rectangle. Cut into 4 equal pieces and shape each into a rounded 3×3-inch square. Optionally, brush the tops with egg yolk, melted butter, or cooking spray to achieve a golden brown finish. Place the biscuits on the prepared baking sheet and bake for 18–22 minutes, or until the tops are golden brown around the edges. Remove from oven and allow to cool slightly.
Assemble the Shortcakes: Carefully slice each biscuit in half horizontally. Layer the bottom half with a generous amount of the macerated strawberries and their juices, followed by the creamy Greek yogurt and protein powder mixture. Top with the other half of the biscuit to complete the shortcake. Serve immediately and enjoy this healthy, delightfully sweet dessert.

Notes

Using a sugar substitute helps reduce calories and makes this dessert diabetic-friendly.
Do not overmix the biscuit dough to keep them light and flaky.
Allow the strawberries to macerate for at least 15 minutes to release their natural juices and intensify flavor.
Optional brushing of biscuit tops improves browning but can be omitted for lower fat.
This recipe is best served fresh the same day.

Keywords: healthy strawberry shortcake, low fat dessert, sugar substitute dessert, protein yogurt dessert, light strawberry shortcake