Strawberry Shortcake


These light and fresh strawberry shortcakes lean on nonfat Greek-style yogurt instead of butter or cream in the shortcakes. Just a small amount of sugar and a pinch of lemon zest is all you need to bring out the flavor of fresh strawberries in this easy diabetes-friendly dessert.

a recipe photo of the Strawberry Shortcake
Photo: Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Active Time:
20 mins
Total Time:
45 mins


Yogurt Shortcakes

  • ½ cup all-purpose flour, plus more for dusting

  • ½ cup whole-wheat pastry flour

  • 2 teaspoons granulated sugar

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon salt

  • ½ cup nonfat plain strained (Greek-style) yogurt

  • ¼ cup nonfat milk, plus more for brushing

Macerated Strawberries

  • 8 ounces fresh strawberries, hulled and sliced (about 1 1/2 cups)

  • 2 teaspoons granulated sugar

  • 1 teaspoon grated lemon zest

Honey Yogurt

  • ¾ cup nonfat plain strained (Greek-style) yogurt

  • 1 teaspoon honey

  • ¼ teaspoon vanilla extract


  1. To prepare shortcakes: Preheat oven to 400°F. Whisk all-purpose flour, pastry flour, sugar, baking powder and salt together in a medium bowl. Stir in 1/2 cup yogurt and milk, using a flexible spatula to incorporate the milk into the flour mixture until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and gently bring it together with your hands until it holds together and there are no more floury bits. Pat into a 3/4-inch-thick rectangle; cut evenly into 6 rectangles (about 2-by-1 1/2 inches each). Transfer the rectangles to a parchment-paper-lined baking sheet. Lightly brush with milk.

  2. Bake until golden brown, 15 to 17 minutes. Transfer to a wire rack to cool slightly, about 20 minutes.

  3. Meanwhile, prepare strawberries: Stir sliced strawberries, sugar and lemon zest together in a medium bowl. Let stand at room temperature, stirring occasionally, until the berries release their juices, about 20 minutes.

  4. To prepare honey yogurt: Whisk yogurt, honey and vanilla together in a small bowl until very smooth and creamy.

  5. To serve, slice the cooled shortcakes in half. Spread 2 tablespoons honey yogurt on the bottom half of each shortcake. Top each with 3 tablespoons strawberries and drizzle evenly with accumulated juices. Top each with the top half of the shortcake. Serve immediately.


Parchment paper

Nutrition Facts (per serving)

155 Calories
1g Fat
30g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 shortcake, 3 Tbsp. berries & 2 Tbsp. honey yogurt
Calories 155
% Daily Value *
Total Carbohydrate 30g 11%
Dietary Fiber 3g 11%
Total Sugars 8g
Added Sugars 3g 6%
Protein 8g 16%
Total Fat 1g 1%
Cholesterol 3mg 1%
Vitamin A 27IU 1%
Vitamin C 23mg 26%
Vitamin D 4IU 1%
Folate 43mcg 11%
Vitamin K 1mcg 1%
Sodium 242mg 11%
Calcium 146mg 11%
Iron 1mg 6%
Magnesium 30mg 7%
Potassium 210mg 4%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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