SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Strawberry Shortcakes


Try this slimmed down summer favorite at your next outdoor gathering.

8 servings | Active Time: 40 minutes | Total Time: 1 hour





  1. To make filling: If strawberries are large, slice them. Put the strawberries in a bowl, sprinkle with 1/2 cup sugar and refrigerate while you bake shortcakes.
  2. Blend yogurt and sour cream in a small bowl; set aside in the refrigerator.
  3. To make shortcakes: Preheat oven to 425°F. Coat a baking sheet with cooking spray; set aside.
  4. Combine buttermilk and oil and set aside. Whisk flours, sugar, baking powder, baking soda and salt in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Make a well in the center and gradually pour in the reserved buttermilk/oil mixture, stirring with a fork just until combined.
  5. Transfer the dough to a floured surface and sprinkle with a little flour. Lightly knead the dough 8 times, then pat or roll out to an even 3/4-inch thickness. Use a 2 1/2-inch round or star cookie cutter to cut out 8 shortcakes. Transfer them to the prepared baking sheet. Brush the tops with milk and sprinkle with sugar.
  6. To bake & assemble shortcakes: Bake the shortcakes until golden, 12 to 16 minutes. Transfer to a wire rack and let cool slightly.
  7. Split the shortcakes with a serrated knife. Set the bottoms on dessert plates, spread with some of the yogurt cream, spoon on the strawberries and juices and crown with the shortcake lids. Top with a dollop of yogurt cream and serve.


Per serving : 280 Calories; 5 g Fat; 2 g Sat; 1 g Mono; 7 mg Cholesterol; 54 g Carbohydrates; 6 g Protein; 2 g Fiber; 366 mg Sodium; 248 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 3 1/2 other carbohydrate