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



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


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!


  • Serving Size: 4

Healthy Strawberry Shortcake

Do you have a favorite childhood recipe that you love?

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  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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