Skinny Strawberry Shortcake

Skinny Strawberry Shortcake

I think strawberry season may be one of the best seasons there is! I love going to Whole Foods and seeing organic strawberries for sale! Two pounds for only $6? That calls for a celebration!

A celebration with some Skinny Strawberry Shortcake!

Strawberry shortcake has been one of my favorite desserts since I first made it in cooking class in eighth grade. I remember saving the recipe and putting it with my little stash of recipes I loved, next to all of my mom’s cookbooks…Who knew I would now be developing recipes for a living…funny how things work out! πŸ™‚

Healthy Strawberry Shortcake

Skinny Strawberry Shortcake

Anyway, this version of one of my favorites is made so much healthier with a few little healthy ingredient swaps. I swapped regular flour for oat flour to make some delicious oat biscuits, sweetened my strawberries with some pure maple syrup, and topped everything with my favorite ingredient ever, Greek yogurt! I sweetened it with a bit more maple syrup and a little dribble of vanilla extract.

This recipe is so delicious and healthy I even ended up eating it the morning after for breakfast! And there was no guilt at all! This is perfect as a skinny dessert or a satisfying breakfast! BOOM! Two for one! 

Skinny Strawberry Shortcake

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Skinny Strawberry Shortcake

  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20

Ingredients

Scale

For the Biscuits

  • 1 cups oat flour
  • 1 teaspoons coconut sugar
  • 1 teaspoon baking powder
  • 1/2 cup nonfat Greek yogurt
  • 1/4 cup almond milk

For the Strawberries

  • 1 pound fresh strawberries, hulled and sliced
  • 2 tablespoons pure maple syrup

For the Greek Yogurt Topping

  • 1 cup nonfat Greek yogurt
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon vanilla extract

Instructions

For the Biscuits

  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the dry ingredients. Add the yogurt and milk and stir with a wooden spoon until a dough forms. Transfer to a lightly floured counter top.
  3. Knead the dough a few times, just until the dough is smooth. It will be pretty sticky!
  4. Roll the dough out, using a floured rolling pin, to about 3/4-inch thick.
  5. Using a biscuit cutter or the open end of a drinking glass, cut into 3-inch rounds.
  6. Place on the prepared baking sheet 1-inch apart.
  7. Bake for 15 minutes or until golden brown.

While the biscuits are cooking

  1. Prepare the strawberries, in a medium sized bowl add slice strawberries and maple syrup and mix to evenly coat the strawberries. Set aside.
  2. In a medium bowl combine Greek yogurt, maple syrup, and vanilla and mix until smooth.
  3. Once the biscuits are cooked and slightly cooled, top with strawberries and Greek yogurt and enjoy!


Nutrition

  • Serving Size: 4

Healthy Strawberry Shortcake

Do you have a favorite childhood recipe that you love?

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4 Comments

  1. This looks amazing, Deanna! I love strawberry shortcake but usually stay away because of the mystery ingredients in the biscuits.. I can’t wait to try this!

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