Healthy Strawberry Shortcake (2024)

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This healthy strawberry shortcake recipe sandwiches strawberries in a sugar free syrup and high proteinwhipped creambetween sweet Greek yogurt biscuits. Each strawberry shortcake has 14 grams of protein with just 4 grams of fat, 200 calories, and 4 Weight Watcher SmartPoints.

If you’ve tried my original Greek yogurt biscuits recipe, this recipe will be a walk in the park. And if you haven’t tried that recipe, it should still be a walk in the park!

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Healthy Strawberry Shortcake Ingredients

I’ve split the recipe into three sections—the sweet biscuits, strawberries, and protein whipped cream.

If you’re wondering why I keep italicizingwhipped cream, it’s because there’s not actually any cream in it. It’s simply vanilla Greek yogurt mixed with protein powder.

This creates a faux whipped cream that’s pretty darn close to whipped heavy cream. But you’re welcome to make your own whipped cream or use a fat free whipped cream if you don’t need the protein boost.

The strawberries are simple, too. You’ll just need to cut a pound of fresh strawberries into quarters and add a sugar substitute, salt, and lemon juice to create a sweet syrup in minutes.Shoutout to Molly from Bon Appetit’s Basically for the idea to add lemon juice to the strawberries. I bet adding a bit of lemon zest to thewhipped cream would be a nice touch as well!

Note: If you wanted to use frozen strawberries, they’ll have some juices simply from thawing. So you could probably skip the sugar, salt, and lemon juice.

How to Make the Sweet Biscuits

Like I mentioned in the introduction, these strawberry shortcakes use a scaled down, slightly tweaked version of my buttery Greek yogurt biscuits. Here’s what you’ll need:

all purpose flour (I haven’t had any luck with almond flour substitutions, but others have used Bob’s Gluten Free 1:1 flour)
baking powder, salt, and a granulated sugar substitute (I used Swerve granular)
light butter
vanilla Greek yogurt
lemon zest

Mix ’em all together and you’ll have a biscuit dough ready to go in minutes.

Divide the dough to make four biscuits, brush with butter or an egg yolk wash, and bake. That’s it. You’re ready to assemble your healthy strawberry shortcake.

Note: For strawberry shortcake biscuit troubleshooting, check out the original post or some of the threads in my free Facebook group from other readers.

Strawberry Shortcake Assembly and Nutrition Facts Notes

In testing this recipe, I initially made double thewhipped cream but decided it was more than I needed. If you wanted lots of cream with each strawberry shortcake like the one below, feel free to double the cream recipe.

To calculate the nutrition facts for each strawberry shortcake, I divided the totals for all the ingredients by four. If you need absolute precision, you can weigh the strawberries and cream before adding to determine how much goes on each biscuit.

And as usual, I haven’t included any nutrition info from the zero-calorie sweetener I used. If you track the carbs from products like Swerve or Monkfruit sweeteners, each strawberry shortcake will have 32g of carbs instead of 27g. The calories, other macronutrients, and Smart Points will remain the same.