Simply Sensational Low Fat Strawberry Shortcake Recipe

Delight your family with this guilt-free twist on a classic! This light and fluffy strawberry shortcake is perfect for Father's Day or any occasion. Made with low-fat ingredients, it's a delicious dessert everyone can enjoy, even those watching their weight. Adapted from a Kraft recipe, this healthier version retains all the amazing strawberry flavor and tender biscuit texture you crave. Get ready to impress!

Prep Time 15 mins
Cook Time 35 mins
Calories 137.9 kcal
Protein 6g
Rating 5.0 (4 Reviews)
Simply Sensational Low Fat Strawberry Shortcake 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Simply Sensational Low Fat Strawberry Shortcake

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How to Make Simply Sensational Low Fat Strawberry Shortcake

  1. Preheat oven to 425°F (220°C).
  2. In a large bowl, whisk together 1/2 cup skim milk, 1/2 cup sour cream, and 3 tablespoons granulated sugar until smooth.
  3. Add 1 box (10.75 oz) of complete low-fat biscuit mix and stir until just combined. Do not overmix.
  4. Grease a 9-inch round cake pan. Pour batter into the prepared pan and spread evenly.
  5. Bake for 12-15 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Remove from oven and let cool completely on a wire rack.
  7. While the cake is cooling, hull and slice approximately 2 cups of fresh strawberries. In a medium bowl, gently toss the strawberries with 1/3 cup Splenda or your preferred sugar substitute.
  8. In a separate bowl, whisk together 1 (3.4 oz) package instant low-fat vanilla pudding mix and the remaining 1/2 cup skim milk until smooth and creamy.
  9. Gently fold in half of a 1 (8 oz) container of whipped topping until just combined.
  10. Once the cake is completely cool, carefully slice it horizontally in half to create two layers.
  11. Place the bottom cake layer on a serving plate. Spread half of the strawberry mixture evenly over the bottom layer.
  12. Spread the pudding mixture evenly over the strawberries.
  13. Top with the second cake layer. Spread the remaining whipped topping over the top of the cake.
  14. Decorate with the remaining strawberries and serve immediately. Refrigerate leftovers.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

59g

Fat

21g

Carbs

6g

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