Light Strawberry Shortcake Recipe

 This Light Strawberry Shortcake captures all the sweetness and charm of the classic dessert, but with a fresh, airy twist. Layers of tender shortcake, juicy strawberries, and a dollop of fluffy whipped topping come together for a dessert that’s both delightful and guilt-free. It’s perfect for spring gatherings, summer picnics, or any time you want a treat that feels indulgent yet light.

Cooking Time: 35 minutes
Servings: 8

Ingredients:
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
4 tablespoons light butter, cold and cubed
1 cup low-fat milk
1 teaspoon vanilla extract

For the Strawberries:
4 cups fresh strawberries, sliced
2 tablespoons sugar or honey
1 teaspoon lemon juice

For the Topping:
1 cup low-fat whipped cream or whipped topping
½ teaspoon vanilla extract

Instructions:

1. Prepare the Strawberries:
   In a large bowl, combine sliced strawberries with sugar or honey and lemon juice. Stir gently and let them sit for at least 20 minutes so they release their natural juices.

2. Make the Shortcakes:
   Preheat the oven to 400°F (200°C). In a mixing bowl, combine flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add milk and vanilla extract, stirring just until the dough comes together.

3. Shape and Bake:
   Turn the dough onto a lightly floured surface and knead gently a few times. Pat it into a ¾-inch thick circle and cut out rounds using a biscuit cutter or glass. Place the shortcakes on a baking sheet lined with parchment paper. Bake for 15–18 minutes, or until golden brown. Cool on a wire rack.

4. Prepare the Topping:
   In a bowl, fold vanilla extract into the whipped topping until smooth and fluffy. Keep chilled until ready to serve.

5. Assemble the Shortcakes:
   Slice each cooled shortcake in half horizontally. Spoon a generous amount of the strawberry mixture onto the bottom half, then top with a layer of whipped cream. Place the top half of the shortcake over it, and add another spoonful of strawberries and cream on top.

Nutrition (per serving):
Calories: 230
Protein: 6g
Fat: 7g
Carbohydrates: 35g
Sugar: 15g
Fiber: 2g

Tips:
• For extra lightness, use whole wheat pastry flour or a mix of all-purpose and almond flour.
• You can substitute Greek yogurt for part of the whipped topping for added protein.
• Try this recipe with other fruits like blueberries, peaches, or raspberries for variety.
• Chill the shortcakes before assembling if serving on a hot day to prevent the cream from melting.

This Light Strawberry Shortcake is a perfect balance of sweetness, freshness, and softness. Every bite feels like sunshine—bright, fruity, and irresistibly tender.