Ingredients for Dietetic Strawberry Shortcake
- Whole Wheat Pastry Flour
- Granular Fructose
- Featherweight Baking Powder
- Unsalted Butter
- Fat Free Half And Half
- Egg
- Real Vanilla
- Fresh Strawberries
- Fructose
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How to Make Dietetic Strawberry Shortcake
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the whole wheat flour, baking powder, cinnamon, and salt.
- In a separate bowl, cream together the sugar substitute (if using) and butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into a greased 8x8 inch baking pan.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the shortcake cool completely before slicing.
- While the shortcake bakes, wash and hull the strawberries. In a bowl, gently toss the strawberries with sugar substitute (if using) and a squeeze of lemon juice.
- Once the shortcake is cool, slice it into squares and top with the delicious strawberry mixture. Enjoy immediately!
- Optional: Add a dollop of sugar-free whipped cream or a sprinkle of chopped nuts for extra flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
69g
Fat
23g
Carbs
14g