This healthy take on the classic strawberry shortcake features juicy strawberries with no added sugar, tender Greek yogurt biscuits, and a high-protein whipped “cream” made from vanilla Greek yogurt and protein powder. It’s a light, balanced dessert that doesn’t sacrifice flavor or texture.

Why You’ll Love This Recipe

Naturally sweetened with no refined sugar
High in protein from Greek yogurt and protein powder
Easy to prepare with simple, whole ingredients
Light yet satisfying — perfect for spring or summer
Lower in fat and calories than traditional shortcake
Biscuit dough made from scratch with minimal prep
Easily adaptable to your dietary needs
Family-friendly and crowd-pleasing
Can be made ahead for gatherings
Beautiful presentation with minimal effort

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the strawberries:

Fresh strawberries
Granulated sugar substitute (such as Swerve, Monkfruit, or Splenda)
Kosher salt
Lemon juice

For the biscuits:

All-purpose flour
Granulated sugar substitute
Baking powder
Kosher salt
Light butter
Fat-free Greek yogurt (vanilla or plain)
Lemon zest

For the cream:

Fat-free Greek yogurt (vanilla)
Vanilla protein powder

directions

Prepare the strawberries

Wash, stem, and quarter the strawberries.
Place in a large bowl.
Add the sugar substitute, kosher salt, and lemon juice. Stir gently.
Let sit at room temperature while preparing the biscuits — the salt and sweetener will draw out the juices, creating a syrupy mix.

Make the biscuits

Preheat the oven to 375°F (190°C). Lightly grease or line a baking sheet with parchment paper.
In a mixing bowl, whisk together flour, sugar substitute, baking powder, and salt.
Cut in the light butter using a fork until the mixture resembles coarse crumbs.
Stir in lemon zest and Greek yogurt until a shaggy dough begins to form.
Turn the dough and remaining dry bits onto a flat surface. Use your hands to gently press and knead until a cohesive dough forms.
Shape into a rectangle and cut into 4 pieces.
Form each into a square about 3×3 inches with rounded edges.
Optional: Brush with egg yolk, extra melted butter, or lightly spray with cooking spray.
Bake for 18–22 minutes or until the tops are golden brown. Cool slightly before assembling.

Prepare the cream

In a small bowl, mix Greek yogurt with protein powder until smooth and creamy. Set aside.

Assemble the shortcakes

Slice each biscuit in half horizontally.
Layer the bottom half with macerated strawberries and some of their juice.
Add a spoonful of the protein yogurt cream.
Add more strawberries if desired.
Top with the other biscuit half and serve.

Servings and timing

Yield: 4 shortcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Make it gluten-free: Use a gluten-free all-purpose flour blend.
Add vanilla: Stir a dash of vanilla extract into the biscuit dough or cream for added flavor.
Use other berries: Try blueberries, raspberries, or a berry medley.
Low-fat cream option: Use light whipped topping instead of yogurt-based cream if preferred.
Add texture: Sprinkle chopped nuts or granola over the cream layer for a crunch.
Warm version: Serve the biscuits warm for a comforting, cobbler-like experience.

storage/reheating

Storage: Store each component separately in the refrigerator for up to 3 days.
Biscuits: Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Strawberries & cream: Store in sealed containers in the refrigerator.
Reheating: Biscuits can be reheated in a toaster oven or microwave for 10–15 seconds before assembling.

FAQs

1. Can I make the biscuits ahead of time?

Yes, bake and cool them fully, then store in an airtight container until ready to assemble.

2. Can I freeze the biscuits?

Yes, freeze baked and cooled biscuits in a sealed bag for up to 1 month. Thaw and reheat as needed.

3. What kind of protein powder should I use?

Vanilla whey or plant-based protein powder both work well. Choose one with a mild flavor and smooth texture.

4. Can I use flavored yogurt for the cream?

Yes, vanilla or strawberry-flavored yogurt can enhance the overall taste. Just adjust sweetness if needed.

5. Are the biscuits sweet or savory?

They’re lightly sweet with a hint of lemon zest, balanced perfectly by the strawberries and cream.

6. Can I use frozen strawberries?

Fresh is best for texture, but you can use thawed frozen strawberries in a pinch. Drain excess liquid before assembling.

7. Is this dessert suitable for kids?

Absolutely. It’s naturally sweetened and contains whole ingredients with no refined sugars.

8. How can I make it vegan?

Use plant-based yogurt and butter, and ensure your protein powder is vegan. The result will be just as delicious.

9. Can I double the recipe?

Yes. Double all ingredients to serve 8 shortcakes. Bake biscuits in batches if needed.

10. What’s the best way to serve this dessert at a gathering?

Assemble just before serving or let guests build their own for a customizable dessert experience.

Conclusion

This Healthy Strawberry Shortcake offers the classic flavor you love with a nutritious twist. Featuring lightly sweet Greek yogurt biscuits, juicy strawberries, and protein-rich cream, it’s a balanced and satisfying dessert that fits perfectly into a health-conscious lifestyle. Simple to prepare and naturally beautiful, it’s the ideal treat for both everyday enjoyment and special occasions.