Besides succulent fresh, ripe strawberries, the key to a great strawberry shortcake lies in the quality of the biscuit. And this one is top-notch. These tender, sweet buttermilk biscuits are made with a blend of cake flour and whole-wheat flour and lightened by substituting reduced-fat cream cheese for some of the butter. As a delicately tangy alternative to whipped cream, we use a blend of cream and reduced-fat sour cream.

Katie Webster
Source: EatingWell Magazine, June/July 2006




Instructions Checklist
  • To prepare shortcakes: Preheat oven to 400 degrees F.

  • Whisk cake flour, whole-wheat flour, sugar and baking powder in a large bowl. Cut in butter using two knives or a pastry cutter until the pieces are about the size of peas. Cut in cream cheese until it's the size of peas. Drizzle oil over the mixture; stir with a fork until just combined (the mixture will be crumbly). Make a well in the center and add egg and buttermilk. Gradually stir the wet ingredients into the dry ingredients with a fork until the mixture is evenly moist. Knead the mixture in the bowl two or three times until it holds together.

  • Turn the dough out onto a lightly floured surface. Dust with flour and roll into an 8-by-10-inch rectangle about 1/2 inch thick. Cut the edges square using a butter knife. Cut the dough into 12 equal shortcakes. Transfer to a baking sheet.

  • Bake the shortcakes until puffed and lightly golden, about 20 minutes. Let cool slightly.

  • To prepare filling: Toss strawberries with sugar in a medium bowl. Whisk whipping cream in a medium bowl until it's thick and holds its shape, 1 to 2 minutes. Whisk in sour cream until combined.

  • To serve, split the shortcakes horizontally. Spoon the berries and juice onto the bottoms, top with the cream mixture and replace the shortcake tops.


Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

303.2 calories; protein 5.4g 11% DV; carbohydrates 38.5g 12% DV; exchange other carbs 2.5; dietary fiber 2.5g 10% DV; sugars 11.1g; fat 14.4g 22% DV; saturated fat 6.1g 31% DV; cholesterol 45.8mg 15% DV; vitamin a iu 398IU 8% DV; vitamin c 32.5mg 54% DV; folate 79.8mcg 20% DV; calcium 99.7mg 10% DV; iron 3.3mg 18% DV; magnesium 11.4mg 4% DV; potassium 158.4mg 4% DV; sodium 137.9mg 6% DV; thiamin 0.2mg 22% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
So so healthy recipe I don't like really sweet shortbread and try to stay away from sugar as much as I can. So when I saw this recipe (yes there's sugar but not as much as other recipes) I was excited to make it. They did not raise or puff up at all. It may have been that I kneaded the dough too much. But it was on the dry site and took some kneading action to get it to stick together. I may have rolled it out too thin too. I couldn't find non-fat buttermilk so I used low-fat instead. I don't think that would have made a difference in how they looked. Pros: Not too sweet Cons: Very flat Did not puff up like recipe said. Read More
Rating: 1 stars
Sorry to say they are awful These do not taste good at all. I'm a big fan of Eating Well and other healthy versions of old favorites but these are just not good. And the whipped/sour cream tastes rotten. I served it to a big group and no one had anything positive to say. Don't waste your time! Angel food cake would be a much better alternative and much healthier too. Pros: Lower in fat Cons: Tasteless Read More
Rating: 5 stars
i think its a very delicious recipe.. i like to try it soon Read More