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Healthy Strawberry Shortcake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://spatulaqueen.com/healthy-strawberry-shortcake-recipe/