Strawberry Shortcake – 7 Points

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!

from votes

Print

TRY THIS RECIPE

Chocolate Meringue Cookies Recipe - 1 Point

Strawberry Shortcake

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

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.

Course: Side Dish

Cuisine: American

Servings: 6 servings

Calories: 259 kcal

Ingredients

• 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

Instructions

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

Recipe Notes

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

TRY THIS RECIPE

Baked Zucchini and Tomato Casserole Recipe – 5 Points

Nutrition Facts

Strawberry Shortcake

Amount Per Serving

Calories 259 Calories from Fat 7

% Daily Value*

Fat 0.8g1%

Saturated Fat 0.1g1%

Cholesterol 1mg0%

Sodium 98mg4%

Potassium 482mg14%

Carbohydrates 54.6g18%

Fiber 3.4g14%

Sugar 14.8g16%

Protein 7.1g14%

Calcium 130mg13%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.