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Healthy Strawberry Shortcake

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This Healthy Strawberry Shortcake features juicy, no-sugar-added strawberries and a protein-packed Greek yogurt ‘whipped cream’ layered between soft, lightly sweetened Greek yogurt biscuits. A refreshing, high-protein twist on the classic dessert!

Ingredients

Scale
  • Strawberries:
  • 1 lb Fresh Strawberries, stemmed and quartered
  • 1/4 cup Granulated Sugar Substitute (Swerve, Monkfruit, Splenda, etc.)
  • 1/4 tsp Kosher Salt
  • 1 Tbsp (15g) Lemon Juice
  • Biscuits:
  • 3/4 cup (90g) All-Purpose Flour
  • 1 Tbsp (12g) Granulated Sugar Substitute
  • 1 tsp Baking Powder
  • 1/4 tsp Kosher Salt
  • 1 1/2 Tbsp (21g) Light Butter (e.g., Land O’ Lakes with Canola)
  • 1/3 cup (80g) Fat-Free Greek Yogurt (vanilla or plain)
  • 1 tsp (3g) Lemon Zest
  • Cream:
  • 1 cup (227g) Fat-Free Greek Yogurt, vanilla
  • 1/2 scoop (16g) Vanilla Protein Powder (e.g., PEScience)

Instructions

  1. Prepare the Strawberries: Wash, stem, and quarter the strawberries. Place in a large bowl. Add lemon juice, sugar substitute, and salt. Toss to combine and set aside to macerate and release juices.
  2. Prepare the Cream: In a separate bowl, mix Greek yogurt and protein powder until smooth. Set aside.
  3. Make the Biscuits: Preheat oven to 375°F (190°C) and spray a baking sheet with nonstick spray.
  4. In a large bowl, mix flour, sugar substitute, baking powder, and salt.
  5. Cut in the butter using a fork until small crumbs form.
  6. Add lemon zest and Greek yogurt. Mix until a dough begins to form—do not overmix.
  7. Transfer dough and remaining flour onto a flat surface. Use hands to form a dough ball and press into a small rectangle.
  8. Cut into 4 equal pieces and shape into rounded 3×3-inch squares.
  9. Optional: brush tops with egg yolk, melted butter, or cooking spray for browning.
  10. Bake for 18–22 minutes or until tops are golden brown around the edges. Let cool slightly.
  11. Assemble the Shortcakes: Cut each biscuit in half. Layer bottom half with strawberries and juice, followed by cream, then more strawberries. Place top biscuit half on top and serve.

Notes

  • For extra sweetness, add more sugar substitute to cream or biscuit mix if desired.
  • Letting the strawberries sit for at least 10–15 minutes helps develop a syrupy texture.
  • Store leftover components separately and assemble just before serving to prevent sogginess.
  • This recipe is great for making ahead—just reheat biscuits slightly before assembling.

Find it online: https://yumfoodusa.com/healthy-strawberry-shortcake/