Strawberry Lemon Shortcakes

Strawberry Lemon Shortcakes

This recipe is 5 SmartPoints per serving, 1 shortcake, 1/4 cup whipped cream mixture, and strawberries.
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Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 128kcal
Author: Dash of Herbs


  • 1 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons light butter
  • 1 large egg
  • 3 Tablespoons Almond-Milk or other low-fat milk
  • 2 Tablespoons honey
  • 2 Tablespoons plain fat-free yogurt
  • 2 teaspoons lemon zest
  • fat free cool whip
  • 1 cup strawberries sliced


  • Preheat oven to 400 degrees.

To Prepare the Shortcakes:

  • In a large bowl, mix together the flour, oats, baking powder, baking soda, and salt.  In a small bowl (I used a ramekin), melt the 2 Tablespoons butter and pour the melted butter in with the flour mixture.
  • In another bowl, beat the egg. Stir in the milk, honey, yogurt, and lemon zest. Add the egg mixture to the flour mixture and mix to combine.
  • Spoon 8 dough balls onto a prepared cookie sheet. Bake for about 10 minutes, until golden brown. Let cool on a wire rack.

To Prepare the Whipped Cream:

  • In a small bowl, mix together 1 Tablespoon honey, the remaining yogurt and fat free cool whip.

Assemble Your Strawberry Shortcake:

  • Cut a shortcake in half. Add some of the whipped cream mixture. Add the fresh strawberries to the top and enjoy.
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!


Calories: 128kcal | Carbohydrates: 22g | Protein: 3.8g | Fat: 3.1g | Saturated Fat: 1.5g | Cholesterol: 24.1mg | Sodium: 159mg | Fiber: 1.4g | Sugar: 6g