Strawberry Shortcake Dessert – A Sweet and Simple Treat for Any Season

Strawberry Shortcake Dessert – A Sweet and Simple Treat for Any Season

This Strawberry Shortcake Dessert is a classic treat that brings together fluffy cake, juicy strawberries, and creamy topping in every delightful bite. Lightened up with simple ingredients, it’s the perfect way to indulge without the extra heaviness. Whether served at a summer gathering or enjoyed as a weekend dessert, this strawberry shortcake is as beautiful as it is delicious.

Why You’ll Love This Recipe

Fresh and Fruity – Bursting with juicy strawberries for natural sweetness.
Light and Fluffy – Soft cake layers that are perfectly tender.
Easy to Make – Simple ingredients come together effortlessly.
Perfect for Entertaining – A showstopper that’s as easy to make as it is to eat.

Ingredients

For the Shortcake:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp light butter, melted
  • ¼ cup unsweetened applesauce
  • ⅓ cup granulated erythritol (or preferred sweetener)
  • ½ cup unsweetened almond milk (or milk of choice)
  • 1 tsp vanilla extract

For the Strawberries:

  • 2 cups fresh strawberries, sliced
  • 1 tbsp granulated erythritol (optional, for extra sweetness)

For the Whipped Topping:

  • 1 cup plain nonfat Greek yogurt
  • 1 tbsp powdered erythritol (or preferred sweetener)
  • ½ tsp vanilla extract

Instructions

Prepare the Strawberries
In a medium bowl, combine the sliced strawberries and erythritol. Mix gently and set aside to allow the strawberries to release their juices.

Make the Shortcake
Preheat your oven to 350°F (177°C). Grease an 8×8-inch baking pan or line it with parchment paper.
In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, mix the melted butter, applesauce, erythritol, almond milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
Pour the batter into the prepared pan and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool completely.

Prepare the Whipped Topping
In a small bowl, whisk together the Greek yogurt, powdered erythritol, and vanilla extract until smooth and creamy.

Assemble the Dessert
Cut the shortcake into squares. Top each piece with a generous spoonful of strawberries and a dollop of the whipped topping.

Nutritional Information (Per Serving)

Calories: 115
Protein: 4g
Fat: 3g
Carbohydrates: 18g
Sugar: 5g
Fiber: 2g

Tips for Success

  • Let the Strawberries Sit – Allowing them to macerate brings out their natural juices.
  • Don’t Overmix the Batter – Mix just until combined to keep the cake fluffy.
  • Chill the Yogurt Topping – For a thicker consistency, chill the whipped topping before serving.
  • Layer It Up – For a more dramatic presentation, layer the cake, strawberries, and topping in a glass dish.

Why This Recipe Works

By replacing heavy cream with Greek yogurt and reducing added sugars, this strawberry shortcake remains light and fresh while still delivering that classic flavor. The tender shortcake, juicy strawberries, and creamy topping are perfectly balanced for a delightful dessert that’s both satisfying and mindful.

Strawberry Shortcake Dessert is a timeless favorite that never goes out of style. With its lightened-up ingredients and fresh flavors, you can enjoy a slice of this classic treat any time you crave a touch of sweetness. Perfect for celebrations or everyday indulgence!

Strawberry Shortcake Dessert – A Sweet and Simple Treat for Any Season
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Strawberry Shortcake Dessert – A Sweet and Simple Treat for Any Season

Servings

8

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

115

kcal

Light, fluffy, and bursting with fresh strawberries, this Strawberry Shortcake Dessert brings classic flavor with a healthier twist. Perfect for gatherings or a simple sweet treat, it’s easy to make and impossible to resist!

Ingredients

  • For the Shortcake:

  • 1 cup all-purpose flour

  • 1 tsp baking powder

  • ¼ tsp salt

  • 2 tbsp light butter, melted

  • ¼ cup unsweetened applesauce

  • ⅓ cup granulated erythritol (or preferred sweetener)

  • ½ cup unsweetened almond milk (or milk of choice)

  • 1 tsp vanilla extract

  • For the Strawberries:

  • 2 cups fresh strawberries, sliced

  • 1 tbsp granulated erythritol (optional, for extra sweetness)

  • For the Whipped Topping:

  • 1 cup plain nonfat Greek yogurt

  • 1 tbsp powdered erythritol (or preferred sweetener)

  • ½ tsp vanilla extract

Instructions

  • Prepare the Strawberries
    In a medium bowl, combine the sliced strawberries and erythritol. Mix gently and set aside to allow the strawberries to release their juices.
  • Make the Shortcake
    Preheat your oven to 350°F (177°C). Grease an 8×8-inch baking pan or line it with parchment paper.
    In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, mix the melted butter, applesauce, erythritol, almond milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
    Pour the batter into the prepared pan and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool completely.
  • Prepare the Whipped Topping
    In a small bowl, whisk together the Greek yogurt, powdered erythritol, and vanilla extract until smooth and creamy.
  • Assemble the Dessert
    Cut the shortcake into squares. Top each piece with a generous spoonful of strawberries and a dollop of the whipped topping.

Notes

  • Let the Strawberries Sit – Allowing them to macerate brings out their natural juices.
    Don’t Overmix the Batter – Mix just until combined to keep the cake fluffy.
    Chill the Yogurt Topping – For a thicker consistency, chill the whipped topping before serving.
    Layer It Up – For a more dramatic presentation, layer the cake, strawberries, and topping in a glass dish.

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