Strawberry Shortcake? Ummmmm.....yes please!!!
Lets face it, we all have a sweet tooth, but trying to justify the calories and fat is often a struggle. I found this awesome recipe on www.cookinglight.com, no guilt required. And, since I’m not a great baker, I had to search out someone else who was so I could provide you with a yummy option to satisfy that sweet tooth!
I will confess that I did update the ingredients lists to include some even healthier options than they had on the recipe originally, which have lowered the calories, sugar content and fat even more….YAY!!!
There’s something magical about a sweet, crumbly biscuit piled high with juicy-plump strawberries and light-as-air whipped cream—it’s tasty proof that summer is just around the corner.
If only the virtuous strawberry could erase those cream-filled, buttery calories—all 715 of them.
When Cooking Light did the math, project shortcake was on. So, could they lighten it in a recipe that takes less than 25 minutes?
With this recipe, you get a truly delicious biscuit, berry, and decadent cream combo with almost 500 fewer calories than the original.
And it’s ready in just 25 minutes! Seriously? YES!
Classic Strawberry Shortcake
715 calories per serving
41.3 grams total fat
25.3 grams saturated fat
Makeover Strawberry Shortcake
283 calories per serving
8 grams total fat
5 grams saturated fat
It still has 15 grams of sugar, which is just under 4 teaspoons per serving, but, my guess is that it has much more to do with the strawberries than the actual sugar! So enjoy!
Now you can have your cake and eat it too! YAY!!!
For The Shortcakes
- 1 1/4 C all-purpose flour organic, unbleached
- 3/4 C whole wheat flour organic
- 1/4 C coconut sugar organic
- 2 tsp baking powder (aluminum free)
- 3/4 tsp salt
- 1/4 C unsalted butter organic (preferably grass-fed)
- 1 1/4 C fat-free buttermilk (very cold)
- 2 Tblsp coconut oil organic (melted)
For The Strawberries
- 1 tsp vanilla extract
- 1 1/2 pounds strawberries organic
- 2 TBSP coconut sugar organic
- 1 tsp lemon juice fresh
- 1/2 C Greek yogurt 2% reduced-fat
- 1/3 C heavy whipping cream organic
- 2 TBSP coconut sugar organic
- Preheat oven to 400 degrees.
- Combine flours, sugar, baking powder, salt and baking soda in a large bowl, stir with a wisk to combine.
- Place butter in a medium microwave-safe bowl. Microwave on HIGH for 1 minute or until melted. Add cold buttermilk, stirring until butter forms small small lumps. Add coconut oil and vanilla, stirring to combine.
- Add buttermilk mixture to flour mixture, stirring just until incorporated (do not overmix) and batter pulls away from sides of bowl. (Batter will be very wet).
- Drop batter into 12 mounds (about 2 heaping tablespoonfuls each) onto a baking sheet lined with parchment paper.
- Bake at 450 for 12 minutes or until golden.
- While biscuits bake, slice strawberries.
- Combine strawberries, 2 tablespoons suar and lemon juice, toss to coat. Set aside.
- Place yogurt, cream and 2 tablespoons sugar in a bowl. Beat with a mixer at medium speed until soft peaks form.
- Split biscuits, fill with berry mixture and top with cream.
Seriously, how many times are you going to make this strawberry shortcake recipe this summer? Maybe we should set a date and everyone make it on the same day! How fun would it be to make the whole world happy all at once?!
I sure hope you enjoy this recipe as much as I do and would love to hear what you think about it, so don’t be shy, let me know in the comments!
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