By Mayo Clinic Staff

Dietitian’s tip:

Shortcake is a rich, salty biscuit. This healthier version calls for whole-wheat pastry flour and low-sodium baking powder.

To make this plant based, use a milk substitute and a yogurt substitute.

Number of servings

Serves 8

  1. High Fiber
  2. Low Sodium
  3. Healthy carb

Ingredients

    For the shortcake:

  1. 1 3/4 cups whole-wheat pastry flour, sifted
  2. 1/4 cup all-purpose (plain) flour, sifted
  3. 2 1/2 teaspoons low-sodium baking powder
  4. 1 tablespoon sugar
  5. 1/4 cup trans-free margarine (chilled)
  6. 3/4 cup fat-free milk (chilled)

    7. For the topping:

  7. 6 cups fresh strawberries, hulled and sliced
  8. 3/4 cup (6 ounces) plain or vanilla fat-free yogurt

Directions

Heat the oven to 425 F. Spray baking sheet with cooking spray.

In a large mixing bowl, re-sift the flours, baking powder and sugar together. Using a fork, cut the chilled margarine into the dry ingredients until the mixture resembles coarse crumbs. Add the chilled milk and stir just until a moist dough forms.

Turn the dough onto a generously floured work surface and, with floured hands, knead gently 6 to 8 times until the dough is smooth and manageable. Using a rolling pin, roll the dough into a rectangle 1/4-inch thick. Cut into 8 squares. Place the squares into the prepared baking sheet and bake until golden, 10 to 12 minutes.

Transfer the biscuits onto individual plates. Top each with 3/4 cup strawberries and 1 1/2 tablespoons yogurt. Serve immediately.

Nutritional analysis per serving

Serving size: 1 shortcake and toppings

  • Total carbohydrate 36 g
  • Dietary fiber 6 g
  • Sodium 75 mg
  • Saturated fat 2 g
  • Total fat 6 g
  • Trans fat 0 g
  • Cholesterol 1 mg
  • Protein 5 g
  • Monounsaturated fat 2 g
  • Calories 218
  • Total sugars 10 g
  • Added sugars 2 g