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Healthy Strawberry Shortcakes

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  • 1 1/2 c. flour
  • 1 1/2 c. wheat flour
  • 1 tbsp. sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 sticks butter ( I used Earth Balance vegan sticks)
  • 3/4 c. greek yogurt
  • 1 large egg, beaten
  • 3 tbsp. cold water
  • 1 large egg, beaten for brushing biscuits
  • honey, for drizzling
  • French Vanilla Yogurt
  • Tru-Whip Dessert Topping
  • 1 c. sliced strawberries


  1. Preheat oven to 400 Degrees and spray baking sheet with baking pray or butter bottom of the baking sheet with butter.
  2. In a mixing bowl, sift together both flours, sugar, baking powder, baking soda, and salt.Cut in the butter and use your hands, pastry cutter, or fork to break the butter into the flour mixture. Should look like large crumbs.
  3. In a small bowl, whisk together the yogurt, egg, and water. Add the wet ingredients to the flour ingredients and use your hands to combine the ingredients until it forms into a large ball of dough. Place the dough on a floured surface. Use a rolling pin and roll out the dough to about an inch thick. Use a biscuit cutter and cut out rounds of biscuits and place on the baking sheet. Combine the scraps and repeat process until all the dough has been used.
  4. In a small ramekin, whisk the egg and brush the tops of the biscuits with the egg and bake for 12-15 minutes. Immediately drizzle with honey and allow to cool.
  5. Once the biscuits has cooled, but not cold, slice open a biscuit and pour about 2 tablespoons of yogurt in the middle, sprinkle about a tablespoon of sliced strawberries in the middle; place the top of the biscuit on top and add a dollop Tru-Whip on top of the biscuits and add more strawberries. Serve!
  6. * The one cup of strawberries is good for 2 shortcakes.