Strawberry Shortcake

  • Author: Alicia Calvo, MPH, RDN, CDCES, CEDRD adapted from Taste of Home:
  • Yield: 9 1x


Strawberry shortcake is a simple and light summer dessert that is the perfect ending to any meal.



  • 2/3 cup sugar
  • 1/4 cup shortening
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 11/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup low-fat milk
  • 1 cup heavy whipping cream, whipped
  • 1 1/2 quarts fresh or frozen strawberries, sliced


  1. In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture.
  2. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.
  3. Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries.
  4. Serve immediately and enjoy!


Serving size:  1/9 cake

Calories per serving: 224

Fat:  6g

Carbohydrate:  39g

Protein:  4g