Strawberry shortcake

Dietician's Tip

Shortcake is a rich, salty biscuit. This healthier version calls for whole-wheat pastry flour and low-sodium baking powder.


For the shortcake:

  • 1 3/4 cups whole-wheat pastry flour, sifted
  • 1/4 cup all-purpose (plain) flour, sifted
  • 2 1/2 teaspoons low-sodium baking powder
  • 1 tablespoon sugar
  • 1/4 cup trans-free margarine (chilled)
  • 3/4 cup fat-free milk (chilled)

For the topping:

  • 6 cups fresh strawberries, hulled and sliced
  • 3/4 cup (6 ounces) plain or vanilla fat-free yogurt


Heat the oven to 425 F. Spray baking sheet with cooking spray.

In a large mixing bowl, re-sift the flours, baking powder and sugar together. Using a fork, cut the chilled margarine into the dry ingredients until the mixture resembles coarse crumbs. Add the chilled milk and stir just until a moist dough forms.

Turn the dough onto a generously floured work surface and, with floured hands, knead gently 6 to 8 times until the dough is smooth and manageable. Using a rolling pin, roll the dough into a rectangle 1/4-inch thick. Cut into 8 squares. Place the squares into the prepared baking sheet and bake until golden, 10 to 12 minutes.

Transfer the biscuits onto individual plates. Top each with 3/4 cup strawberries and 1 1/2 tablespoons yogurt. Serve immediately.

Serving Information

Serves 8

Nutritional analysis per serving

Calories: 218
Total carbohydrate: 36 g
Cholesterol: 1 mg
Dietary fiber: 6 g
Monounsaturated fat: 2 g
Protein: 5 g
Saturated fat: 2 g
Serving size: 1 shortcake and toppings
Sodium: 75 mg
Total fat: 6 g

DASH Eating Plan Servings

Fats and oils: 1
Fruits: 1
Grains and grain products: 1 1/2

Diabetes Meal Plan Choices

Fats: 1
Fruits: 1
Starches: 1 1/2

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 1 1/2
Fats: 1
Fruits: 1

Last Updated Jun 1, 2019

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