Imagine sinking your fork into a heavenly dessert that's both decadent and diet-friendly – sounds too good to be true, right? Our Low-Fat Strawberry Shortcake is about to change everything you thought you knew about healthy desserts! Packed with fresh, juicy strawberries and a perfectly light, golden shortcake, this recipe proves that you can have your cake and eat it too – without a shred of diet-destroying guilt.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups fresh strawberries, sliced
- 1 tablespoon sugar
- 1 cup low-fat milk
- 1/4 cup vegetable oil
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/4 cup honey
- 1 cup low-fat whipped topping
Instructions
- Begin by preparing the strawberries. Rinse the fresh strawberries under cool water, then slice them into thin pieces. Place the sliced strawberries in a medium bowl and sprinkle with 1 tablespoon of sugar. Toss gently to coat the strawberries in the sugar, then set aside to allow them to macerate for about 15 minutes. This will enhance their sweetness and create a delicious syrup.
- While the strawberries are macerating, preheat your oven to 350°F (175°C). This will ensure that your oven is hot and ready for the shortcakes.
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well blended.
- In a separate bowl, mix together 1 cup of low-fat milk, 1/4 cup of vegetable oil, and 1/4 cup of honey. Whisk the wet ingredients until they are fully combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Prepare a baking sheet by lining it with parchment paper or lightly greasing it. Using a spoon or an ice cream scoop, drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart. You should have enough batter for about 8 shortcakes.
- Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the shortcakes are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the shortcakes from the oven and allow them to cool on a wire rack for about 5 minutes. This will help them firm up slightly and make them easier to handle.
- To assemble the low-fat strawberry shortcakes, slice each shortcake in half horizontally. On the bottom half of each shortcake, spoon a generous amount of the macerated strawberries, including some of the syrup that has formed. Top the strawberries with a dollop of low-fat whipped topping.
- Place the top half of the shortcake back on top of the whipped topping. If desired, you can add more strawberries and whipped topping on top for an extra treat.
- Serve the low-fat strawberry shortcakes immediately, and enjoy this light and delicious dessert with family and friends!
Tips
- Choose the Freshest Strawberries: The key to an amazing shortcake is using ripe, bright red strawberries. Look for berries that are firm but have a deep, vibrant color.
- Maceration Magic: Don't skip the sugar-and-rest step for your strawberries. This technique helps draw out their natural juices and intensifies their sweetness.
- Don't Overmix the Batter: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense shortcakes.
- Check for Doneness: A golden-brown color and a toothpick that comes out clean are your signals that the shortcakes are perfectly baked.
- Serve Immediately: These shortcakes are best enjoyed fresh and warm, so time your preparation to serve right after assembly.
- Make It Pretty: For an extra-impressive presentation, add a mint leaf or a light dusting of powdered sugar on top of your finished shortcakes.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 5mg
