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Strawberry short cake

Nutrition information Serving: 1 shortcake (108 grams) Servings: 4 Calories: 254 (60 from fat) Cholesterol: 1 milligram Fat: 7 grams (5 saturated fat, 0 trans fats) Protein: 4 grams Sodium: 335 milligrams Total carbohydrate: 47 grams (5 fiber, 31 sugars)

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One-stop strawberry shortcake

This easy-to-make dessert can satisfy cravings for a sweet treat, but won't tempt you to overindulge with lots of leftovers.


6 cups strawberries, with cores and tops cut off
3 tablespoons sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
4 reduced fat, refrigerated biscuits, baked
2 cups lite whipped topping


  1. In a food processor or blender, puree 1 cup strawberries, sugar, lemon juice and lemon rind.
  2. Thinly slice the remaining strawberries and toss with the puree.
  3. Split the biscuits in half on 4 dessert plates and spoon the spoon the strawberry mixture over the bottom half of the biscuits.
  4. Spoon whipped topping over and replace biscuit tops.
  5. Finish by spooning on remaining whipped topping and strawberry mixture.


Source: Pregnancy & Parenting eMagazine, Starting off on the right foot, Month 1; PastryWiz Food Resource Center

First published: 05/09/2000
Last updated: 04/19/2012

Reviewed by: Allina Health's Patient Education Department