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Strawberry Shortcake Recipe

By Sarah Phillips

Serves 12

 There's something undeniably comforting about strawberry shortcake. (Check out the full-fat Strawberry Biscuit Shortcakes). It's so, well, American, that it puts me in the mood for any celebration. This low-fat version will help you face the summer bathing suit, too. It's nice with a dollop of Reduced-fat Whipped Cream.  
bullet Sarah's White Cake
bullet Strawberry Compote

To serve, cut the cake into 12 wedges. Using a slotted spoon, place equal amounts of the strawberries on individual dessert plates. Top with a cake wedge and drizzle with the strawberry juices.

Variation - Angel Food Shortcake: Bake an Angel food cake and let cool. Fill by cutting the cooled cake in half horizontally with a serrated knife. Then, hollow out the bottom section and fill with my Reduced-fat Whipped Cream. Sprinkle some sliced, fresh strawberries on top. Then, place the top section back on, pressing lightly into place. Serve with an Strawberry Compote drizzled all over --Yum! YUM!

Nutritional Analysis: Per serving  -  About 208 calories (6 percent from protein; 75 percent from carbohydrates; 20 percent from fat), 3 grams protein, 40 grams carbohydrates, 5 grams fat (3 grams saturated fat), 29 milligrams cholesterol, 99 milligrams sodium 

Sarah Phillips, The Healthy Oven Baking Book, Doubleday, 1999

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