Strawberry Shortcake

150 Calories Surprise Me!

Nutrition Facts

Servings Per Recipe: 12  
Amount Per Serving
Calories150Total Fat4 g
Saturated Fat1 gCholesterol1 mg
Sodium65 mg Total Carbs26 g
Protein3 g



  • 1 quart fresh strawberries, sliced (about 4 cups)
  • 2 packets Sweet'N Low
  • 2 tablespoons sugar


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



In a large bowl, toss the strawberries, sugar, and Sweet'N Low. Cover. Refrigerate until ready to serve.


Preheat oven to 450 F. In a large bowl, combine the first 5 ingredients. With a pastry blender or 2 knives used in scissor fashion, 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. Spray a cookie sheet with nonstick cooking spray. Place the biscuits on the cookie sheet 1 inch apart. Bake 10 to 12 minutes, or until the tops are golden brown. Cool on a wire rack.

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.