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Almost Guilt-Free Strawberry Shortcakes

Almost Guilt-Free Strawberry Shortcakes
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WebMD Recipe from

Instead of the usual calorie-laden whipped cream filling, we’ve used thick, nonfat Greek yogurt in its place. Yes, the shortcakes still have some cream and butter in the dough. There’s not much getting around that. But yogurt is packed with active cultures that reportedly aid digestion and boost the immune system. And fresh fruit always does a body good. We’ve added just the tiniest drizzle of honey to mellow the tartness of the Greek yogurt. You also can stir in a tad with the sliced strawberries, if the fruit is not sweet enough.

  • 1 3/4 cup
    all-purpose flour
  • 3 tablespoons
    granulated sugar
  • 1 tablespoon
    baking powder
  • 1/2 teaspoon
  • 1/2 stick
    unsalted butter, cold, cubed
  • 1/2 cup
    heavy cream, can substitute with low-fat heavy cream
  • 1/3 cup
    plain yogurt
  •  heavy
    cream, for brushing on top
  • 2 1/2 to 3 pints
    strawberries, fresh, rinsed, hulled, and sliced
  • 1 tablespoon
    chopped crystallized ginger, or to taste optional
    honey, to taste
    nonfat Greek yogurt
    sanding or granulated sugar, for sprinkling on top
  1. Preheat oven to 425 degrees; line a baking sheet with parchment paper.
  2. Whisk flour, sugar, baking powder, and salt together in a bowl. Cut butter into flour mixture using a pastry blender until butter is size of peas. Stir cream and yogurt together in a second bowl, add to flour mixture, and blend with a fork just until dough comes together.
  3. Pat out dough on a lightly floured surface into a circle about 1-inch thick. Using a 2 1/2-inch round cutter, cut out as many shortcakes as possible and place them on prepared baking sheet. Gently press scraps into a 1-inch-thick circle and cut remaining biscuits. (Note: Avoid twisting the cutter into the dough. That will seal the sides and prevent the shortcakes from rising as high as they should.)
  4. Brush with cream and sprinkle with sugar. Bake until golden, about 15 minutes.
  5. In a bowl, mix strawberries with crystallized ginger, and a little bit of honey, if you like. Stir a little honey into the Greek yogurt, as well. When shortcakes are cool enough to handle, split each one in half horizontally. On each bottom half, spoon a small dollop of yogurt, then top with strawberry mixture; repeat with a little more yogurt, then more strawberries. Replace the tops of each shortcake, and serve.


Nutritional Information

Makes: 6 servings
  • Calories340
  • Carbohydrates49.2 g
    • Dietary fiber4.1 g
  • Cholesterol42 mg
  • Fat14.3 g
    • Saturated fat8.5 g
  • Sodium268 mg
  • Protein6.0 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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