Best Low Fat High Taste Strawberry Shortcake Recipes

SKINNY STRAWBERRY SHORTCAKE SQUARES

Skinny Strawberry Shortcake Squares image

This fresh summertime favorite is made easier using Bisquick™, and this version has 67% less fat and 29% fewer calories than the original recipe.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 15

Number Of Ingredients 12

Ingredients

3 cups Bisquick™ Heart Smart™ pancake & baking mix
1 cup sugar
2 tablespoons canola oil or 1/4 cup unsweetened applesauce
1 cup fat-free (skim) milk
2 teaspoons vanilla
1 whole egg
1 egg white
6 cups sliced fresh strawberries
2 tablespoons sugar
2 tablespoons water
1 teaspoon lemon juice
1 container (8 oz) Cool Whip lite frozen whipped topping or Cool Whip fat-free frozen whipped topping, thawed

Steps:

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In medium bowl, mix strawberries, 2 tablespoons sugar, the water and lemon juice. Cover; refrigerate 30 minutes to 1 hour.
To serve, cut cake into squares; place on individual dessert plates. Top each serving with strawberries and whipped topping.

Nutrition Facts : Calories 230, Carbohydrate 41 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 25 g, TransFat 0 g

SIMPLY SENSATIONAL LOW FAT STRAWBERRY SHORTCAKE

Simply Sensational Low Fat Strawberry Shortcake image

I wanted to make my father a nice dessert for Father's Day this year. My father loves home made cakes and fresh fruit, my girlfriend LOVES strawberries, and my mom, (whose lost over 75 pounds!) can't have high calorie/fat desserts. This was my attempt to make something to that everyone could enjoy! I adapted this from Kraft Food and Family magazine to make it a bit more figure friendly.

Provided by Kozmic Blues

Categories Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup skim milk, divided
1/2 cup low-fat sour cream
3 tablespoons sugar
2 1/4 cups Jiffy baking mix
1 (3 1/2 ounce) package fat free sugar-free instant cheesecake pudding mix (vanilla flavored works too)
8 ounces light whipped topping, thawed, divided
4 cups strawberries, washed and sliced
1/3 cup Splenda granular (sugar substitute)

Steps:

Preheat oven to 425°F.
Mix 1/2 cup of the skim milk, sour cream and 3 tbsp sugar in a large bowl.
Stir in the dry biscuit mix until well blended.
Spread evenly into a greased 9-inch round cake pan.
Bake 12-15 minutes or until top is golden.
Remove from pan and cool completely on wire rack.
Mix strawberry slices and 1/3 cup Splenda in a bowl and set aside.
Combine the dry pudding mix and remaining 1/2 cup skim milk adn mix well.
Gently stir in half of the whipped topping until well blended.
When cake has cooled, carefully slice in half horizontally to make 2 layers.
Place bottom of cake on a serving plate, and top evenly with half of the strawberry mixture.
Spread top of strawberries with the pudding mixture and top with the top cake layer.
Spread remaining whipped topping on top of cake and top with remaining strawberries.
Serve immediately!
Please store cake leftovers in refrigerator.

LIGHT STRAWBERRY SHORTCAKE

Light Strawberry Shortcake image

Provided by Food Network Kitchen

Categories dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
3 tablespoons cold salted butter, cut into small pieces
1 tablespoon grated lemon zest
1 large egg, slightly beaten
1/2 cup plus 1 tablespoon low-fat buttermilk
1 tablespoon sliced almonds
4 cups strawberries, hulled and sliced
2 to 3 tablespoons granulated sugar (depending on the ripeness of the berries)
2 teaspoons grated orange zest plus 1 tablespoon orange juice
1 cup 0 percent or 2 percent fat Greek yogurt, for serving
Confectioners' sugar, for dusting, optional

Steps:

For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment. =
Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.
Whisk together the lemon zest, egg and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not overmix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, 12 to 15 minutes.
For the filling: Combine the strawberries, granulated sugar and orange zest and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt. Cover with the shortcake tops. Dust with the confectioners' sugar if using.