Healthy Strawberry Shortcake

This Healthy Strawberry Shortcake is nutritionally balanced by adding protein and using oats to make individual biscuits. It's a delicious portion controlled dessert or snack. Perfect for those watching their weight or trying to lose weight. It's also Gluten-Free + Low-Calorie.

Instead of buying a package of angel food cake or making an unhealthy version of shortcake, this recipe creates a protein-packed treat that's perfectly portioned allowing you a moment of indulgence without obsessing over the ramifications of your food choices.

It's the perfect way to enjoy the foods you love! Looking for some more healthy indulgences? Try my Healthy Protein Cheesecake or Protein Banana Pudding to satisfy that sweet tooth!

Why You Will Love This Healthy Strawberry Shortcake Recipe

• Better For You But Tastes Great. A few easy swaps makes a dessert that's healthy but also delicious and satisfying.
• Summer Dessert Favorite. Not only are strawberries at their best in the summer, but this dessert is cooling and refreshing, making it perfect for those hot days when you're craving something deliciously sweet and not too heavy.
• Individual Portions of Dessert. If you often struggle with how much dessert is too much, these gluten-free strawberry shortcakes are made with individual biscuits which eliminate the guess work and keep the temptation at a minimum.

Looking for more healthy strawberry desserts? Try my strawberry chocolate skillet cake or these strawberry oatmeal cookies.

Ingredients

• Oat Flour: Make sure to choose a gluten-free brand if you need it to be gluten-free! Most oat flour is processed in the same facility as wheat so there's often been some cross-contamination. You can also make your own by blitzing oats until they're a fine powder similar to flour.
• Greek yogurt: We're adding a bit to the biscuits and it's also used to make the sweet creamy topping. The recipe calls for non-fat to keep the fat content lower. Of course, you can also use regular or low-fat Greek yogurt but it will change the nutrition. Whichever type you choose make sure it's plain and unsweetened.
• Almond milk: My preference is almond milk but you can use any type of dairy or non-dairy milk you prefer. Be sure to grab one that's unsweetened to avoid additional sugars.
• Lemon juice: Infuses a bit of acidity and light lemon flavor to the biscuit and the creamy topping.
• Vanilla extract: Adds natural sweetness, aroma, and warmth to the shortcake and the topping.
• Liquid stevia: Liquid sweetener works best to blend into the dough for the biscuits and the topping and keeps this a sugar-free strawberry shortcake.
• Fresh strawberries: Added on top of the shortcake. Choose fresh, ripe berries for the best flavor. If you have lots of berries left, try more healthy strawberry recipes like this shrimp and strawberry salad.

Variations

• Swap the Strawberries: Other berries such as blueberries, blackberries, raspberries, or even a mixture work great. You can use other sliced fruits such as peaches, nectarines, kiwi, or a mixture.
• Vegan: Swap the plain Greek yogurt for a thick non-dairy yogurt that's unflavored and unsweetened.
• Angel Food Cake: If you love your strawberry shortcake with angel food cake, skip the biscuits and use the yogurt topping and fresh berries with my Healthy Angel Food Cake Recipe.

How Make Healthy Strawberry Shortcake

Start by preheating the oven to 400 F and preparing a medium baking sheet with parchment paper.

Step 1: Combine the biscuit ingredients. Add the ingredients for the biscuits to a medium bowl.

Step 2: Mix it up. Stir them all together to form a thick batter.

Step 3: Shape the biscuits. Divide the batter evenly into five equal portions of dough and place each one onto the prepared baking sheet.

Step 4: Bake and cool. Bake the biscuits until lightly browned around the edges. Remove the tray from the oven and let the biscuits sit on the baking sheet 5 minutes before transferring to a wire baking rack to cool.

Step 5: Make the creamy topping. Combine the ingredients for the topping in a bowl except for the strawberries.

Step 6: Stir together. Use a spoon to mix them together until everything is well blended.

Step 7: Assemble the dessert. Place the cooled biscuits on a platter or individual plate.

Step 8: Top and serve. Layer the topping over each biscuit and add sliced strawberries on top.

Expert Tips

• Store Separately: To keep everything fresh store the biscuits, topping, and berries separately in airtight containers in the fridge for up to three days. The biscuits are suitable for freezing but not the berries or yogurt.
• Ripe Strawberries: Juicy, fresh and very ripe strawberries will have the best sweet flavor. Choose red and blemish-free berries with bright green tops for the best results when making this healthy shortcake recipe.
• Shaping the Biscuits: Use a spoon to transfer the batter to your baking tray and then smooth the sides and top for an attractive finish.

Recipe FAQs

More Healthy Dessert Recipes

If you tried this healthy strawberry shortcake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.

Healthy Strawberry Shortcake

Megan Olson

This Healthy Strawberry Shortcake is nutritionally balanced by adding protein and using oats to make individual biscuits. It's a delicious portion controlled dessert or snack. Perfect for those watching their weight or trying to lose weight. It's also Gluten-Free + Low-Calorie.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 18 minutes mins

Total Time 23 minutes mins

Course Dessert

Cuisine Dessert

Servings 5 servings

Calories 133 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Shortcake:

• ▢ 1 cup Gluten Free oat flour
• ▢ ½ cup nonfat Greek yogurt
• ▢ ¼ cup unsweetened almond milk
• ▢ 1 tablespoon freshly squeezed lemon juice
• ▢ ½ teaspoon vanilla extract
• ▢ 1-2 drops liquid stevia
• ▢ ⅛ teaspoon sea salt

For the Topping:

• ▢ ¼ cup non fat Greek yogurt
• ▢ 5-6 drops liquid stevia
• ▢ ½ teaspoon vanilla extract
• ▢ 1 tablespoon lemon juice
• ▢ 1 cup fresh strawberries sliced

Instructions

 

• Preheat oven to 400 F. Prepare a medium baking sheet with parchment paper. Set aside.
• In a medium bowl, add the ingredients for the biscuits and stir them together until the liquid is dissolved. The batter will be sticky.
• Divide the batter evenly into five equal sections. Place each one onto the prepared baking sheet.
• Bake at 400 F 15-18 minutes until lightly browned around the edges.
• Remove from the oven and let the biscuits sit on the baking sheet 5 minutes to set before transferring to a wire baking rack to cool.
• While the biscuits cool, combine the ingredients for the topping in a bowl except for the strawberries.
• Prepare the biscuits by layering the topping over them and placing sliced strawberries on top.

Notes

• Store Separately: To keep everything fresh store the biscuits, topping, and berries separately in airtight containers in the fridge for up to three days. The biscuits are suitable for freezing but not the berries or yogurt.
• Ripe Strawberries: Juicy, fresh and very ripe strawberries will have the best sweet flavor. Choose red and blemish-free berries with bright green tops for the best results.
• Shaping the Biscuits: Use a spoon to transfer the batter to your baking tray and then smooth the sides and top for an attractive finish.

Nutrition

Serving: 1servingCalories: 133kcalCarbohydrates: 20.3gProtein: 8gFat: 2gSaturated Fat: 0.3gCholesterol: 1.5mgSodium: 20.7mgFiber: 3.2gSugar: 3.2g

Tried this Recipe? Let me know!Let us know how it was!

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.