Guilt-Free Strawberry Shortcake
- SERVES
- 6
- SERVING SIZE
- 1 shortcake
- COOK TIME
- 10 Min
We've created a lighter version of classic strawberry shortcake that will make you the star of any dinner party. With lighter ingredients and plenty of fresh berries, this Guilt-Free Strawberry Shortcake is just that!
What You'll Need
- 2 1/2 cup reduced-fat biscuit baking mix
- 3/4 cup fat-free (skim) milk
- 1/4 tablespoon vanilla extract
- 1 tablespoon butter, melted
- 1 tablespoon sugar substitute
- 1/4 teaspoon ground cinnamon
- 1 quart strawberries, hulled and sliced
- 1 1/2 cup frozen fat-free whipped topping, thawed
What to Do
-
Preheat oven to 450 degrees F.
-
In a large bowl, combine baking mix, milk, and vanilla extract, stirring until a soft dough forms. Turn dough onto a work surface dusted with baking mix. Knead dough 10 times, adding a little more baking mix to stiffen it, if needed. Roll out dough to a 1/2-inch thickness. Using a 3-inch biscuit cutter, cut out 6 circles. Place dough circles on an ungreased baking sheet.
-
In a small bowl, combine butter, sugar, and cinnamon; mix well and brush over dough circles.
-
Bake 8 to 10 minutes, or until golden. Remove biscuits to a wire rack to cool completely.
- Cut each biscuit horizontally in half and separate. Distribute half the strawberries and half the whipped topping over biscuit bottoms. Replace tops, dollop with remaining whipped topping, and decorate with remaining strawberries. Serve immediately.