Sugar-Free Strawberry Shortcakes

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4.2 of 5 (48)

Nutritional Info

Servings Per Recipe: 9
Amount Per Serving
Calories: 234.3

Total Fat: 11.4 g
Cholesterol: 35.2 mg
Sodium: 166.7 mg
Total Carbs: 29.3 g
Dietary Fiber: 2.7 g
Protein: 6.3 g

View full nutritional breakdown of Sugar-Free Strawberry Shortcakes calories by ingredient

Introduction

Reduced-fat cream cheese replaces some of the butter used to make a traditional biscuit, leaving them with only half of the fat and calories. The topping is rich and creamy with less than half the fat of whipped cream! Reduced-fat cream cheese replaces some of the butter used to make a traditional biscuit, leaving them with only half of the fat and calories. The topping is rich and creamy with less than half the fat of whipped cream!

Number of Servings: 9

Ingredients

Shortcakes

2 ounces (1/4 cup) unsalted butter, cold, cut into 1/2-inch cubes

2 tablespoons reduced fat cream cheese, cold, cut into 1/2-inch cubes

2 cups cake flour

2 teaspoons baking powder

1 teaspoon Stevia

1/2 teaspoon fine sea salt

1 cup low-fat buttermilk, cold

Strawberries

2 pints strawberries, hulled and quartered

2 tablespoons Stevia

2 teaspoons fresh lemon juice

1/2 cup whipping cream

2/3 cup fat free Greek yogurt

2 tablespoons Stevia

Tips

Love this recipe? Check out Marisa Churchill's cookbook Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales for more low-fat, low-sugar recipes to keep you slim while satisfying your cravings!

Directions

Preheat the oven to 450°F with a rack in the center position. Coat a baking sheet with pan spray (even if it is nonstick) or line it with parchment paper or a silicone baking mat.

To make the shortcakes: Arrange the cream cheese and butter in a single layer on a baking sheet and freeze until they are firm to the touch but not frozen through, about 20 minutes.

In a medium bowl, combine the flour, baking powder, 1 teaspoon Stevia and salt. Cut in the cold cream cheese and butter using a fork or pastry cutter until they form small pieces ranging from the size of oat flakes to peas. (Alternatively, use a standing mixer and the paddle attachment on low to mix in the butter and cream cheese.) Stir in the buttermilk, mixing just long enough to make a soft dough.

Transfer the dough to a lightly floured surface, kneading gently just once or twice to bring it together. Roll or pat the dough into an approximately 7 x 7-inch square, about 1 inch thick. Use a sharp knife to cut the biscuits into 3 strips one way, then 3 strips the other, to make 9 squares. Place the biscuits on the prepared baking sheet and bake 12 to 15 minutes, until they are golden.

Transfer the baking sheet to a wire rack to cool completely, about 1 hour.

To prepare the berries: Put the strawberries in a medium bowl with the second addition of Stevia and the lemon juice. Stir for about 1 minute, until the berries begin to release their juices.

In a bowl, using a stand mixer (or hand-held mixer), whip the cream on high speed until thick. Whip in the remaining Stevia and the yogurt.

Split open the biscuits and place a bottom half on each dessert plate. Spoon the berries and their juices over the biscuits and top each with a dollop of the whipped topping, then a biscuit top.

Serving Size: Makes 9 shortcakes