Low Fat Strawberry Shortcake

June 5, 2013

Last chance to enter the Theo Chocolate giveaway!  And because I like to spoil you all, there’s another giveaway coming up starting Friday.  Great way to start off the summer, right?  My favorite part about summer (and pretty much any other time of year) is the seasonal foods.  Top of my list?  Strawberry shortcake!  It’s so fresh and tasty – the quality of summer strawberries really shines through!


Josh and I rarely have heated debates, but we definitely get into a yelling match whenever I make strawberry shortcake.  In his mind, strawberry shortcake should be served over angel food cake.  I always thought that was the less-good, cheater version and other than loving each component, I hate the combination.  My favorite way is a slightly dry biscuit with extra, extra strawberries on top.


These butter and oil free biscuits are perfect for me here.  I wouldn’t recommend them as a light and fluffy biscuit to go with gravy or a smear of jelly, but they’re great soaking up some strawberry liquid.  If you want to make them a little flakier but keep the low fat, whole wheat going, I recommend checking out the method of rolling and folding Kayle posted here and using it with this recipe.

Low Fat Strawberry Shortcake

  • 2 ½ c white whole wheat flour
  • 1 tsp sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • ⅓ c fat free sour cream (For a vegan option, use Mori Nu tofu or vegan sour cream)
  • 1 tsp butter flavor (many are accidentally vegan)
  • 1 c soda water
  • 1 lb strawberries, hulled and chopped
  • 2 – 4 tbsp agave nectar (to taste, based on sweetness of strawberries)
  • Fat free whipped cream or vegan whipped cream (optional)

  1. Preheat oven to 425°F. Line a baking pan with parchment paper.
  2. Combine flour through salt. Add sour cream and butter flavor, stir until crumbly. Add soda water and stir gently until well combined.
  3. On a well floured surface, roll out the dough to about a ½ inch thickness. Using a round cookie cutter, biscuit cutter, or glass, cut out 8 biscuits. Re-roll the dough as necessary.
  4. Bake for 10 – 15 minutes, until the tops are golden.
  5. Combine the chopped strawberries with the agave nectar. Microwave until warm and mash. Let rest until strawberries release their juices.
  6. Cut biscuit in half and fill with strawberries. Pour more over the top and add ~2 tbsp of whipped cream.

I like to prepare the strawberries the day before and let them rest in the refrigerator over night.
Nutritional estimates include 4 tbsp of agave nectar and optional whipped cream.

Nutrition Information
Calories: 200 Fat: <1g Carbohydrates: 44g Fiber: 5g Protein: 6g


Tagged with:

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    […] (or even ice cream, mmm) and it’s the perfect summertime dessert.  If you’re more of a traditional strawberry shortcake fan, I have you covered there, too, or you can even make it as a […] Jun 11, 2013

    I love to use soda water in baked goods. It makes them so light and fluffy just like your gorgeous Strawberry Shortcakes.

    Kayle (The Cooking Actress) Jun 10, 2013

    Mmmm I’m so happy strawberry season is here and I love your low fat version of the shortcake!

    Christine @ 24 Carrot Kitchen Jun 07, 2013

    Strawberry shortcake is a favorite and I haven’t had a chance to have it this year. I have found my recipe to try! Yay!

      Kelly Jun 07, 2013

      Let me know if you try it out!

    sally @ sallys baking addiction Jun 07, 2013

    Strawberry shortcake will always be one of my favorites! Especially in the summertime. 🙂 Can’t believe this is low fat!

    Nicole @ Young, Broke and Hungry Jun 06, 2013

    I have to side with you on this one. Biscuits are the way to go when it comes to strawberry shortcake. I can only imagine how good this recipe is!

      Kelly Jun 06, 2013

      Thanks! Maybe if enough people agree, we can put the argument to rest, ha

    Annie @ Natural Sweet Recipes Jun 06, 2013

    My husband and I can get into debates about certain desserts too! Especially when I make them healthier. 🙂 These strawberry shortcakes looks wonderful! Strawberry shortcake has got to be my favorite summer dessert!

      Kelly Jun 06, 2013

      I think the trick is not to let him know they’re good for him! 🙂 Josh has unknowingly eaten a lot of vegetables in muffins and cookies!

    rebacox Jun 06, 2013

    These look beautiful. I love the idea that you can eat this for breakfast too!

      Kelly Jun 06, 2013

      I think I’ve been wasting my life by NOT eating this for breakfast! Great idea 🙂

    ashley Jun 06, 2013

    I’m in major need of low-fat desserts right now – I’ve been indulging a little bit too much in the bad stuff! haha

      Kelly Jun 06, 2013

      Glad I could help 🙂

    cleaneatingveggiegirl Jun 05, 2013

    I am loving this idea and I am loving your vegan ideas :). Also, you take the prettiest pictures of your food!

      Kelly Jun 05, 2013

      thanks! I wish I could take more credit for the pictures. I do a little styling, but Josh handles the photography 🙂

    Ashley Bee Jun 05, 2013

    I like how this is my favorite dessert ever, but lightened up. Thank goodness, I was wondering how I was going to get through strawberry season with my waistline intact.

      Kelly Jun 05, 2013

      Ha! Glad I could help 😉

    Joanne Jun 05, 2013

    I feel like with strawberry shortcakes you can skimp a little on the butter and oil in the biscuits because the strawberries totally steal the show anyway. What a fun dessert!

      Kelly Jun 05, 2013

      I agree! No reason to throw in the extra fat/calories if you’re not going to notice them.

    IHeartVegetables Jun 05, 2013

    Strawberry shortcake is my dad’s favorite but he has high cholesterol! I’m going to send this to my mom 🙂 Great recipe!

      Kelly Jun 05, 2013


    Em @ Love A Latte Jun 05, 2013

    One of the best summer desserts – looks soooo good!!! I love angel food cake and biscuits…I’d take either haha, but this looks fantastic 🙂