Tag Archive: Strawberry Shortcake

Strawberry shortcake is one of those iconic desserts—make it from scratch or not at all. If you’re craving strawberry shortcake, you want the real deal: tender biscuits, pillowy whipped cream and ripe, juicy berries.It need not be complicated…which is why we were impressed with the perfect simplicity of a reader recipe that recently came our way. The results were glorious—the nutritional analysis was anything but.

The original recipe packed:

409 calories
28 grams total fat
18 grams saturated fat

Once we saw the numbers, the saturated fat was our main target for reduction. Here’s how we made it healthy:

* We dropped the heavy cream and a stick of butter from the biscuit, replacing it with a healthier blend of buttermilk, canola oil and reduced-fat cream cheese (a smaller amount of butter was left in the mix for its irreplaceable flavor).

* The cream was hardest to replicate, but a traditional whipped cream cut with reduced-fat sour cream gave a slight tang to the sweet berries while still creating a decadent, creamy topping. With these efforts we cut the total fat in half and the saturated fat by two-thirds.

* To make sure the biscuits were tender, but with a bit of fiber, we switched from all-purpose flour to a blend of  cake flour and white whole-wheat flour. (We love white whole-wheat flour for baking.)

* Then we increased the berries by a cup, which added more vitamin C and fiber per serving.

The EatingWell version rang in at:

303 calories
14 grams total fat
6 grams saturated fat

The beauty of our Strawberry Shortcake recipe is not only that it’s healthier, but also that it’s elegantly simple. You’ll want to try this recipe with other fruit, too—peaches, raspberries and blueberries are natural choices. We’ve also developed healthy take-offs on strawberry shortcake using different fruits and variations on the basic biscuit.


How To Make Strawberry Shortcake

The strawberry is technically an accessory fruit, meaning that the fleshy part is derived not from the plant’s ovaries but from the receptacle that holds the ovaries. Nonetheless, strawberries are today considered berries. They range in size and are shiny red and heart shaped. They have seeds on the exterior and can be very sweet. They can be eaten out of hand or served with shortcake. Naturally, I prefer Louisiana strawberries (from Ponchatoula), but the Californian varieties are pretty good too.  Strawberries can be found in baked goods, purees, jams, jellies, and ice cream.

Strawberry shortcake is quick, easy, and delicious.  Try it out.

Strawberry Shortcake


  • 1 large angel food cake

For the custard:

  • 1 8-ounce package cream cheese, softened
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce container frozen whipped cream, thawed

For the glaze:

  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons strawberry gelatin (Jell-O works just fine)
  • 1 cup water
  • 2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
  • Whole fresh strawberries and mint leaves for garnish


  1. Slice the cake, using a serrated bread knife, horizontally into 3 equal layers.

For the custard:

  1. Mix the cream cheese, condensed milk, and whipped topping in a bowl and set aside.

For the glaze:

  1. In a medium saucepan, stir together the sugar, cornstarch, and gelatin.
  2. Add the water.
  3. Cook over medium heat, stirring continuously until the mixture is thick.
  4. Remove from the heat and allow to cool completely.
  5. Fold in the strawberries.

For assembly:

  1. Place 1 layer of cake in a large clear bowl or plate.
  2. Top with a layer of glaze, followed by a layer of custard mixture.
  3. Repeat layering in this order for the remaining slices of cake, glaze, and custard.
  4. Top cake with 3 whole fresh strawberries and fresh mint leaves.

Beautiful and Delicious!