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    Strawberry Shortcake


    • 1 1/4 cups unbleached flour
    • 3/4 cup whole-wheat flour
    • 1/2 teaspoon salt
    • 4 teaspoons baking powder
    • 1/2 teaspoon cream of tartar
    • 2 tablespoons sugar
    • 1/2 cup margarine, keep in freezer
    • 1/2 cup fat-free half-and-half plus 1 to 2 tablespoons
    • 2 cups sliced strawberries
    • 2 tablespoons brown sugar
    • 1 tablespoon vanilla extract
    • 5 cups sliced strawberries
    • 10 dollops of light whipped cream


    Step 1
    Preheat oven to 425°F. In large food processor bowl, thoroughly combine flours, salt, baking powder, cream of tartar, and sugar.
    Step 2
    Add margarine in pieces and briefly pulse just until mixture is coarse and crumbly.
    Step 3
    Add the fat free half-and-half and briefly pulse just until blended (do not overmix).
    Step 4
    Turn onto a lightly floured surface and knead gently 4 or so times.
    Step 5
    Pat dough until about 1/3- to 1/2-inch thick. Using a 2 1/2- to 3-inch round cutter, cut out biscuits and place them on a baking sheet coated with canola cooking spray.
    Step 6
    Bake until nicely brown, about 12-14 minutes. Let cool.
    Step 7
    Meanwhile, add 2 cups sliced strawberries, brown sugar, and vanilla to food processor and pulse until a strawberry puree is created (about 5 seconds).
    Step 8
    Split a biscuit in half and place both halves, cut side up, on a dessert plate. Drizzle about 1 tablespoon of the strawberry puree mixture over the top of each half. Top both halves with a total of 1/2 cup of strawberry slices and a dollop of light whipping cream.

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