Best 3 Low Fat High Taste Strawberry Shortcake Recipes

Indulge in a delightful low-fat, high-taste culinary experience with our delectable strawberry shortcake. This classic dessert receives a healthy makeover, reducing the fat content without compromising on flavor.

Featuring three tempting recipes, this article offers a range of options to satisfy your sweet cravings. From the traditional layered shortcake to a refreshing strawberry shortcake parfait and a sinfully delicious no-bake version, these recipes cater to various dietary preferences and skill levels.

The classic layered shortcake combines fluffy biscuits, luscious strawberries, and a light whipped cream filling, resulting in a harmonious symphony of flavors and textures. If you're seeking a lighter option, the strawberry shortcake parfait artfully layers yogurt, strawberries, and crumbled biscuits in a parfait glass, creating a visually stunning and guilt-free treat.

For those who prefer a no-bake dessert, the no-bake strawberry shortcake is a delightful indulgence. It features a graham cracker crust, a creamy filling, and a strawberry topping, all coming together to create a rich and satisfying dessert without the hassle of baking.

Embark on a culinary adventure with our low-fat, high-taste strawberry shortcake recipes. Whether you're a seasoned baker or a novice in the kitchen, these recipes offer a delightful balance of flavor and health consciousness.

Let's cook with our recipes!

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.

STRAWBERRY SHORTCAKE RECIPE BY TASTY

Strawberry Shortcake Recipe by Tasty image

Here's what you need: strawberry, granulated sugar, lemon zest, fine sea salt, all purpose flour, granulated sugar, baking powder, fine sea salt, unsalted butter, heavy cream, flaky sea salt, whipped cream

Provided by Katie Aubin

Categories Desserts

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 ¼ lb strawberry, cleaned, hulled, and quartered
3 tablespoons granulated sugar
1 teaspoon lemon zest
¼ teaspoon fine sea salt
2 cups all purpose flour
4 tablespoons granulated sugar, divided
1 tablespoon baking powder
¾ teaspoon fine sea salt
6 tablespoons unsalted butter, cold, cubed
1 cup heavy cream, plus 1 1/2 tablespoons, divided
flaky sea salt, for sprinkling
whipped cream, for serving

Steps:

Marinate the strawberries: in a medium bowl, combine the strawberries, sugar, lemon zest, and salt. Set aside to marinate while you make the shortcakes.
Preheat the oven to 400°F (200°C).
In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt. Add the cubed butter and, using your fingers, cut in the butter until pea-sized pieces form and the mixture starts to clump together. Add 1 cup (240 ml) cream and mix just to combine.
Transfer the mixture to a clean work surface and pat into a ¾-inch-thick (2 cm) rectangle. Cut into 8 squares. Use a pastry brush to brush the tops of each square with the remaining 1½ tablespoons of heavy cream and sprinkle with the remaining tablespoon of sugar and flaky salt.
Bake for 20 minutes, until the shortcakes are cooked through and golden on top.
Cool the shortcakes, then split and serve with the marinated strawberries and whipped cream.
Enjoy!

Nutrition Facts : Calories 361 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, Sugar 11 grams

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.

Tips:

For the shortcakes:
Use a light hand when mixing the dough to keep them tender.
Chill the dough before rolling and baking to prevent them from spreading too much.
Bake the shortcakes until they are golden brown and a toothpick inserted into the center comes out clean.
For the filling and topping:
Rinse the strawberries thoroughly and pat them dry before slicing.
Use a combination of ripe and slightly underripe strawberries for the best flavor.
Sweeten the strawberries with sugar or honey to taste.
Use light whipped cream or Greek yogurt for a healthier alternative to traditional whipped cream.

Conclusion:

This low-fat, high-taste strawberry shortcake recipe is a perfect way to enjoy the season's freshest strawberries. The shortcakes are light and fluffy, the strawberries are sweet and juicy, and the whipped cream is rich and creamy. With a few simple tips, you can make this classic dessert at home that is both delicious and healthy.