To think there was a time when I wasn’t a fan of strawberries is a bizarre and dreary thought, but now, I’m making things like Skinny Strawberry Shortcake. I remember being about three years old eating my first strawberry. Isn’t that funny? I remember it so well because I ate it wrong. I pinched the red fruit between my fingers and tried to gobble down the stem. Blehhhh! Have you ever eaten the leaf of a strawberry? There’s nothing appetizing about it. And for years, I never ate another one. Maybe once or twice by accident, like in jam or fruit salad, but usually I avoided them all together. Then after college, once I discovered my sweet tooth, I started to eat them again – here and there, nothing too extreme. Now, I think they are so fantastic and I am constantly experimenting with them.So it only makes sense that I’d make a skinny version of strawberry shortcake, right? And it tastes as good as it looks. Here’s what you’ll need to make my Skinny Strawberry Shortcake:
Favorites? I love that blush bowl. It’s simple, cute, and looks really beautiful on a glass table surrounded by faux florals. Also, how cute is that bumble bee mug? Next goal is to make my Skinny Raspberry Almond Cake into a mug cake so that I can use this bumble bee mug as my holder. And finally, see that gold miniature baker? This is what I use to make all of my individual recipes. It’s the ideal size, gorgeous, and totally does the trick.
- Strawberry Shortcake Ingredients:
- 1/3 cup pastry flour (110 calories - if using whole wheat pastry flour, you may want to increase the cottage cheese by 2 tablespoons)
- 2 tablespoons Truvia
- 1 teaspoon baking powder (2 calories)
- Sprinkling of salt
- 1/4 cup fat-free cottage cheese (45 calories)
- 2 tablespoon liquid eggbeaters or egg-whites (18 calories)
- 1 teaspoon pure vanilla extract (12 calories)
- 1/4 cup strawberries, defrosted and pureed (10 calories) (You can substitute with organic strawberry jam)
- Whipped Cream and Strawberry Topping:
- 1/4 cup strawberries, fresh or defrosted (10 calories)
- 1/2 teaspoon Truvia
- As much as 1/4 cup of SGS's Super-Slim Whipped Cream (16 calories) (you can substitute with Truwhip, but the calories will differ - love this stuff!)
- Preheat oven to 375F.
- In a medium-sized bowl, mix together dry ingredients for Strawberry Shortcake (excluding ingredients for topping).
- Take your 1/4 cup of strawberries and defrost if frozen by heating in the microwave for approximately 30 - 45 seconds, or until no longer frozen. Once warm, puree them. You do not need to use a blender, simply mash as well as possible until resembling a less-thick jam.
- Add wet ingredients into mix one-by-one (including strawberries), mixing well after each addition. Continue to exclude ingredients for topping.
- Place ingredients in an individual-sized baking tin (or make your own with non-stick foil) and bake for approximately 8 - 12 minutes, or until the top layer is a nice golden brown and it passes the toothpick test: stick a toothpick in the middle of the cake and remove it, afterward inspecting for wet batter. If there is no batter, it has finished cooking. If you spot some gooey looking batter that hasn't yet cooked, continue cooking and try the test again until the batter is no longer gooey!
- While cake is baking, mix together the strawberries and Truvia (or Stevia/sugar) for topping. If your strawberries are frozen, start off by defrosting strawberries in the microwave by heating them for about 30 - 45 seconds. Afterward, puree strawberries and combine with Truvia (unless you prefer sliced strawberries, as seen in photos)
- Also, take this time to make your whipped cream. Follow the directions here.
- Take out cake and allow to cool for about 3 - 5 minutes, depending on how warm you prefer your cake. NOTE: The warmer the cake, the more your whipped cream will melt.
- Take cake out of tin (once cooled) and top with whipped cream and strawberry topping.