Fruit Desserts

Last Editorial Review: 2/14/2006


Mini Strawberry Shortcake

Who doesn't love biscuits, whipped cream, and strawberries? Put them all together and you've got an out-of-this-world treat -- strawberry shortcake!


  • 2 1/3 cups Bisquick® reduced fat baking mix
  • 1/2 cup low fat milk
  • 1 tablespoon canola oil
  • 2 tablespoons corn syrup
  • Flour
  • Light Cool Whip® or canned (pressurized) light whipped cream (amount optional)
  • 1/2 cup powdered sugar
  • 4 cups (about 2 baskets) strawberries

1. Preheat oven to 425 degrees. Measure Bisquick®, milk, oil, and corn syrup into large bowl and stir together until a soft dough forms. Knead about 8 times on lightly floured cutting board. Roll dough to 1/2 inch thick.
2. Cut out biscuits with a 2-inch biscuit cutter. Place on ungreased cookie sheet. A grownup can bake the biscuits about 8-10 minutes or until golden brown.
3. While the shortcakes are baking, prepare the strawberries. Start by washing them, and cut out the green tops using a plastic knife. Then, slice the strawberries with the plastic knife. Put them in a medium bowl and sprinkle with 1/2 cup powdered sugar.
4. Split shortcakes with plastic knife. Top each half with sliced strawberries. Then top each half with a dollop of light dessert topping or light whipped cream.

10 mini strawberry shortcakes

Nutritional Information:
Per serving (without cream): 164 calories, 3 g protein, 31.5 g carbohydrate, 4 g fat, 1 mg cholesterol, 1 g fiber, 362 mg sodium. Calories from fat: 22 percent. (2 tablespoons of pressurized canned whipped cream adds 20 calories,2 gram fat, 1 g saturated fat, and 4 mg cholesterol to each serving)

SOURCE: ©WebMD 2003.

©2003-2006 WebMD Inc.

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