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Strawberry Shortcake

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  • 4 cups fresh strawberries, sliced
  • 2 tablespoons granulated sugar
  • 2 packets Sweet 'N Low


  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 packets Sweet 'N Low
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons reduced-calorie stick margarine
  • 1/3 cup 1% fat milk
  • 1/3 cup reduced-fat sour cream
  • 3/4 cup reduced-fat frozen whipped topping, thawed


  1. Strawberries: In a large bowl, toss the strawberries, sugar, and Sweet 'N Low. Cover.
  2. Refrigerate until ready to serve.
  3. Shortcakes: Heat oven to 450 degrees F.
  4. In a large bowl, combine the first 5 ingredients. Cut in the margarine until the mixture resembles coarse crumbs. Stir in the milk and sour cream to make a soft dough. On a lightly floured surface, knead the dough 2 minutes. Press to a 3/4-inch thickness. With a 2 1/2-inch round cookie cutter, cut into 12 biscuits.
  5. Spray a cookie sheet with nonstick cooking spray. Place the biscuits on the cookie sheet 1 inch apart.
  6. Bake for 10 to 12 minutes, or until the tops are golden brown.
  7. Cool on a wire rack.
  8. To serve, split the shortcakes in half. Spoon 1 tablespoon whipped topping onto the bottom half of each shortcake. Top with approximately 2 tablespoons sliced berries. Replace the tops. Arrange the remaining berries on top of each shortcake.

Yield: 16 servings

Diabetic exchanges: 1 starch, 1/2 fruit, 1 fat

Per serving (1 shortcake with berries and whipped topping): 150 calories, 3g protein, 26g carbohydrate, 4g fat, 1g saturated fat, 1mg cholesterol, 65mg sodium