Everyone needs to have dessert on a regular basis. Or at the very least, everyone needs a treat on a regular basis. In my experience, if you don’t splurge and indulge your craving, you’ll end up out of control one day.

I like to have a variety of dessert recipes on hand so when I see the ingredients, or get the craving, I can put something together and have a treat. For me, the trick is to make sure there are individual servings of the dessert, so I don’t go overboard with the piece of cake or brownie that I cut.

Strawberry shortcake is perfect for that. When I bake with wheat flour, I really like to use a very light whole wheat flour. It looks, tastes and feels like regular all-purpose flour, but it packs a lot more nutrients into each serving.

These shortcakes came out perfect – tender and light. When you top them with whipped topping and sweet strawberries, you can’t go wrong. Since the strawberries are zero points, that’s where I splurge and add a few more to satisfy my sweet tooth.

If you don’t like fat free whip topping, go with a creamy fat free Greek yogurt, and flavor it with a little vanilla. Whichever topping you use, these are definitely a family favorite!

Strawberry Shortcakes

Strawberry Shortcake

This delicious shortcake is full of fiber but not lacking in flavor or texture. The sweet and juicy strawberries and creamy whip topping make this classic a stunning and delicious dessert.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 259 kcal


  • 1 1/2 lbs strawberries (hulled and quartered)
  • 2 cup whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 Tbsp sugar
  • 1 1/2 cups skim milk
  • 4 oz fat free whipped topping


  • Preheat the oven to 400 degrees F. Lightly grease an 8 inch baking pan and set aside.
  • Sift together the flour, baking powder, baking soda, sugar and salt.
  • Add the milk and mix until the dough is just combined.
  • Pour the dough into the prepared pan.
  • Bake for 18-20 minutes.
  • Cut the shortcake into desired shape and slice in half.
  • Place the whip topping and strawberries on the bottom half of the shortcake and then place the top half over the strawberries.
  • Top with a dollop of the whip topping and additional strawberries.
  • Serve immediately.


Entire recipe makes 6 servings
Serving size is 1 shortcake with toppings
Each serving = 7 Points*
*based only on ingredients that have an SP Freestyle value


Calories: 259 kcalCarbohydrates: 54.6 gProtein: 7.1 gFat: 0.8 gSaturated Fat: 0.1 gCholesterol: 1 mgSodium: 98 mgPotassium: 482 mgFiber: 3.4 gSugar: 14.8 gCalcium: 130 mgIron: 2.5 mg

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