Strawberry Shortcakes

Strawberry Shortcakes

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From the EatingWell Kitchen

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

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • Filling
  • 2 pints fresh strawberries, hulled
  • ½ cup sugar
  • 1 cup nonfat vanilla yogurt
  • ½ cup nonfat sour cream
  • Shortcakes
  • ¾ cup buttermilk
  • 1 tablespoon canola oil
  • 1 cup all-purpose white flour
  • 1 cup unsifted cake flour
  • 1 tablespoon sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ tablespoons cold butter, cut into small pieces
  • 1 tablespoon low-fat milk, for brushing
  • 1 tablespoon sugar, for sprinkling


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  1. To make filling: If strawberries are large, slice them. Put the strawberries in a bowl, sprinkle with ½ 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 ¾-inch thickness. Use a 2½-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.

Nutrition information

  • Per serving: 281 calories; 5 g fat(2 g sat); 2 g fiber; 54 g carbohydrates; 6 g protein; 70 mcg folate; 7 mg cholesterol; 27 g sugars; 192 IU vitamin A; 43 mg vitamin C; 166 mg calcium; 2 mg iron; 386 mg sodium; 252 mg potassium
  • Nutrition Bonus: Vitamin C (72% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3½ other carbohydrate

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