Strawberry shortcake

Date Updated: 07/29/2022

Serving Info

Serves 8

Dietician Tip

Shortcake is a rich, salty biscuit. This healthier version calls for whole-wheat pastry flour and low-sodium baking powder.

To make this plant based, use a milk substitute and a yogurt substitute.

Directions

Heat the oven to 425 F. Spray baking sheet with cooking spray.

In a large mixing bowl, re-sift the flours, baking powder and sugar together. Using a fork, cut the chilled margarine into the dry ingredients until the mixture resembles coarse crumbs. Add the chilled milk and stir just until a moist dough forms.

Turn the dough onto a generously floured work surface and, with floured hands, knead gently 6 to 8 times until the dough is smooth and manageable. Using a rolling pin, roll the dough into a rectangle 1/4-inch thick. Cut into 8 squares. Place the squares into the prepared baking sheet and bake until golden, 10 to 12 minutes.

Transfer the biscuits onto individual plates. Top each with 3/4 cup strawberries and 1 1/2 tablespoons yogurt. Serve immediately.

Ingredients

For the shortcake:

1 3/4 cups whole-wheat pastry flour, sifted
1/4 cup all-purpose (plain) flour, sifted
2 1/2 teaspoons low-sodium baking powder
1 tablespoon sugar
1/4 cup trans-free margarine (chilled)
3/4 cup fat-free milk (chilled)

For the topping:

6 cups fresh strawberries, hulled and sliced
3/4 cup (6 ounces) plain or vanilla fat-free yogurt