Healthier Strawberry Shortcake
  • 1cup all-purpose flour
  • 1/4cup whole-wheat pastry flour
  • 1 1/2teaspoons baking powder
  • 1/4teaspoon baking soda
  • 1/4teaspoon sea salt
  • 2tablespoons natural cane sugar
  • 3tablespoons very cold unsalted butter
  • 1/2cup plus 2 tablespoons low-fat buttermilk
  • 2pounds fresh strawberries, hulled and chopped
  • 1cup vanilla Greek yogurt
  • Whole fresh strawberries, for garnish
  1. Preheat oven to 425˚. Line a baking sheet with parchment paper.
  2. Combine flours, baking powder, baking soda, salt, and sugar in a large mixing bowl. Add butter about a teaspoon at a time, using fingers to rub into the flour, until mixture resembles coarse crumbs. Add buttermilk and stir until ingredients are just blended. Dough should be very moist.
  3. Transfer dough to a generously floured work surface, sprinkle with flour, and knead 8–9 times to make dough smooth and pliable. Pull off eight egg-sized pieces; pat and shape into flat rounds. Place on prepared sheet and bake until golden, 10–12 minutes.
  4. While shortcakes bake, coarsely chop berries and let stand in a bowl (toss with a little sweetener if desired).
  5. Remove biscuits from oven and let cool for 1 minute. Transfer to serving plates. Spoon strawberries over each warm biscuit and top with a dollop of yogurt; or split biscuits crosswise, arrange on plates partly overlapping, and sandwich with berries and yogurt. Serve immediately.
Recipe Notes
Nutrition Facts
Healthier Strawberry Shortcake
Amount Per Serving
Calories 183 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Monounsaturated Fat 1g
Cholesterol 14mg 5%
Sodium 212mg 9%
Total Carbohydrates 29g 10%
Dietary Fiber 3g 12%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 183 cal, 5g fat (1g mono, 0g poly, 3g sat), 14mg chol, 6g protein, 29g carb, 3g fiber, 212mg sodium