Low-Sugar Strawberry Shortcake Recipe - Pamela Salzman Skip to content

Low-Sugar Strawberry Shortcake Recipe

Have you ever eaten a piece of fruit and said, “this is the best darn [insert name of fruit here] I ever had”?  I’ve been saying that daily with strawberries and every time I do, my kids roll their eyes with that look like, “here we go again.”  It’s just that when strawberries are so deep red, fragrant, juicy and sweet as they have been, I get emotional.  I also want to take a minute to enjoy them since their season doesn’t last forever.

I hadn’t made dessert for the kids in a while.  So I thought it would be fun to surprise them with something special after dinner on Sunday, and I wanted to incorporate strawberries.  One of the easiest and quickest desserts to make is fruit shortcakes.  The classic is strawberry shortcake, but I have used blueberries, raspberries, blackberries, nectarines and (my favorite) peaches.  I do not exaggerate when I say that you will have your biscuits on the pan ready to be baked before your oven is preheated.   For that reason, it’s an especially fun dessert to make with your kids.  They can knead the dough, cut out the biscuits, brush the tops with cream and sprinkle them with sugar.  I had a great time baking these with Mr. Picky, who was very proud when he announced to everyone that he made dessert.  The kids love strawberry shortcake because they can assemble their own and pile on as much fruit and whipped cream as they want.  I like it because it is a very low sugar dessert, maybe 1 1/2 teaspoons per person which doesn’t even get a sugar nazi like me worked up.  So many fruit desserts call for silly amounts of sugar which is unnecessary if the fruit tastes good to start.  I want the dessert to taste like the fruit I am using and not just sweet.

Traditionally strawberry shortcake is just a barely sweetened biscuit split with whipped cream and fresh fruit piled onto the bottom half of the biscuit.   But who wants to stick with tradition all the time?  Besides mixing it up with different fruits, we have also had fun using toppings other than whipped cream.  Have you tried my favorite way?  A biscuit with yogurt, strawberries and sliced almonds?  Freakin’ delicious.  When the kids were much younger, I used to do mini-shortcakes which are great for little ones or for a party .  You can add mini-chocolate chips to the dough or shave some dark chocolate on top of your berries and cream.   If whipped cream and yogurt aren’t your thing, try putting a can of coconut milk in the fridge for a few hours and scoop the top out and use that instead.  However you slice it, strawberry shortcake is a classic dessert that is always welcome!

Low-Sugar Strawberry Shortcake
Serves: makes 8-9 shortcakes
  • Shortcakes:
  • 2 cups flour (I like 1 cup whole wheat pastry and 1 cup all-purpose)
  • ¾ teaspoon fine sea salt
  • 1 Tablespoon aluminum-free baking powder
  • 3 Tablespoons granulated sugar + additional for sprinkling on top
  • ½ cup (1 stick) unsalted butter, cut into 8 pieces
  • 1 cup heavy cream, half and half or whole milk
  • Whipped cream, whole yogurt or coconut milk cream
  • Fresh sliced strawberries or other seasonal fruit
  • Whipped Cream:
  • 1 cup heavy cream
  • 1 Tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract, optional
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Place the flour(s), salt, baking powder and sugar in the bowl of a food processor fitted with the steel blade. Pulse a couple times to blend. Add the butter and pulse until the mixture resembles small peas or pebbles. Transfer mixture to a large bowl.
  3. Add the cream and blend with a fork until just combined.
  4. Turn the dough onto a lightly floured surface and knead a couple times to bring the dough together. Roll out to a ¾-inch thick disc and cut into 2 ½ -inch circles with a round cookie cutter or small glass dipped in flour. Gather the scraps, roll again and cut more rounds until you have used up all the dough. Transfer the dough pieces to the prepared pan and space evenly apart.
  5. This is optional, but it creates a light golden color: remove 1 Tablespoon of cream from the cup for whipped cream and use that to brush the tops of the shortcakes. Sprinkle with granulated sugar. Bake 17 minutes, or until puffed and lightly browned.
  6. Cool the shortcakes slightly on a wire rack.
  7. Whip the heavy cream with sugar until soft peaks form. Dollop on a split shortcake and serve with fresh berries.

Related Recipes



  1. Could I add more butter then use low fat or dkim milk? Where I live I am unable to get lactose free whole milk. I have a family member who cannot handle lactose. Because it has much less lactose, how about using yogurt and add 1/2-1 tsp baking soda for rise?

    • I think buttermilk + baking soda + a little more butter would work. You still need the baking powder. I wonder if full-fat coconut milk would be a good sub. I have to just say that I haven’t tried any of these substitutions so I am not entirely certain.

  2. This is so yummy! Who knew making biscuits was so easy? The biscuits were delicious for breakfast with some preserves too!

    • It’s nice to have a dessert that doesn’t blow you away with tons of sugar, isn’t it? So happy you enjoyed it.

  3. I just made these last night for a BBQ with friends. The biscuits were a huge hit and of course the homemade whipped cream was the perfect touch! We added blueberries and strawberries since they are both so delicious now! What a great ending to yummy meal of your black bean burgers!

    • Great feedback, Louisa! Thank you~

  4. Made this last night. I thought about it all day after seeing your post — it looked so good!! My dough was really sticky. I’m not sure what I did wrong, I made sure my butter was really cold. Mine were more like blobs than nice round disks. I also forgot the milk wash/sugar at the end so I took them out of the oven after a couple of minutes and did it then. They didn’t rise as much as yours, but they tasted amazing. All and all really easy, super delicious, and apparently really hard to screw up.

    • Oh no! Perhaps your milk was low-fat or non-fat. There’s nothing wrong with a drop biscuit for shortcakes, though. If they didn’t rise as much as you thought they would, check the exp. date on your baking powder. Listen, as long as they tasted good!

  5. Is there a way to incorporate this new coconut oil concept into the shortcake dough?… we are trying to squash the alz…factor. We love cordial liquor flavors in the whipped cream, as well as pure vanilla plain cream …sinful! Fresh cut strawberries with good balsamic vinegar drizzled is a supreme no fat treat! I will be picking berries to stock my freezer full in NC this weekend!!! Thx! Pamela, great news – we are getting the newest Trader Joes and WholeFoods!!!! All my letters have paid off!!! Next on my wish list is your kitchen! Celebrating healthy home cooking and our 30th Anniversary today!

    • Once again, Barbara, you are full of wonderful news and information! I haven’t tried the biscuit dough with coconut oil, but if were going to attempt it, I would refrigerate the oil and cut it into pieces before adding to the flour. So exciting about TJ’s and Whole Foods! If you ever come West, you are always invited to my kitchen 🙂

Add a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Signup to receive updates about new recipes and more

I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

Buy on Amazon
Buy on Amazon