Recipes and Cooking Good and Healthy Strawberry Shortcake Here's how to make strawberry shortcake in less than an hour--and with less calories and fat than the traditional strawberry cake recipe. Low-fat yogurt, plus a mix of whole-wheat and all-purpose flours, make this healthy strawberry shortcake fit its moniker. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 15 mins Cool Time: 10 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 32 ounce carton plain low-fat yogurt* 1 recipe Yogurt Cream (see recipe below) 1 ¼ cup all-purpose flour ¼ cup whole wheat flour 2 tablespoon sugar 2 teaspoon baking powder 1 teaspoon finely shredded lemon peel ¼ teaspoon salt ¼ cup butter 1 egg, lightly beaten 2 tablespoon fat-free milk 6 cup sliced strawberries Yogurt Cream Plain low-fat yogurt (reserved from recipe above) ¼ cup honey 1 teaspoon finely shredded lemon peel Fat-free milk Directions Remove 1/2 cup of yogurt from container and set aide for shortcake. Use remainder for the Yogurt Cream recipe. Prepare Yogurt Cream. Preheat oven to 375 degrees F. Grease large baking sheet; set aside. In large bowl combine flours, sugar, baking powder, lemon peel, and salt. Cut in butter until mixture resembles coarse crumbs. In small bowl combine the egg, milk, and the reserved 1/2 cup of yogurt. Add to flour mixture. Stir just to moisten. With spatula spread dough to an even 8-inch-diameter circle on baking sheet. Bake 15 to 20 minutes or until wooden toothpick inserted near center comes out clean. Cool on pan 10 minutes. Remove from pan. Cut in 8 wedges. Place one wedge in each bowl. Top with Yogurt Cream and strawberries. Serve immediately. Yogurt Cream Line a strainer with three layers of 100-percent-cotton cheese-cloth or a clean paper coffee filter. Suspend lined strainer over bowl. Spoon in reserved yogurt. Cover and refrigerate 12 to 24 hours. Discard liquid. Transfer thickened yogurt to a bowl. Stir in honey and lemon peel. If necessary, thin with a little fat-free milk. Makes about 2 cups. Rate it Print Nutrition Facts (per serving) 264 Calories 8g Fat 41g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 264 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 45mg 15% Sodium 213mg 9% Total Carbohydrate 41g 15% Total Sugars 20g Protein 9g Vitamin C 0.6mg 3% Calcium 141.4mg 11% Iron 1.6mg 9% Potassium 262mg 6% Folate, total 68.5mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.