Home
Heart Healthy
Chocolate Strawberry Shortcake

Heart Healthy Chocolate Strawberry Shortcake Recipe

               
Chocolate Strawberry Shortcake
How do you improve on an already iconic dessert? Add chocolate. Our chocolate strawberry shortcake recipe trades fattening whipped cream for silky vanilla yogurt, making it both heart-healthy and wholly rewarding.
Facebook
Bread icon
Ingredients
Recipe yields 8 servings
2 lbs fresh strawberries (6 cups), sliced
1/2 cup sugar
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 Tbsp baking powder
1/3 cup cold butter, cut into bits
2/3 cup skim milk
1 egg
1 tsp vanilla extract
16 oz fat free vanilla Greek yogurt
Play icon
Helpful how to videos
Play icon
Directions
Step 1

Preheat oven to 450°F. In a large bowl, combine the strawberries and 2 tablespoons of the sugar. Set aside.

Step 2

In a medium bowl, combine the flour, cocoa powder, 1/4 cup sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. In a separate small bowl, combine milk, egg and vanilla. Add to dry ingredients and stir just to moisten.

Step 3

Lightly coat an 8-inch round baking pan with nonstick cooking spray. Pour batter in pan, building up sides slightly. Bake for 15 to 18 minutes, until a cake tester inserted in center comes out clean. Cool for 10 minutes on a wire rack.

Step 4

In another bowl, combine the yogurt and remaining 2 tablespoons of sugar until smooth and creamy. Slice cake in half horizontally. Spoon half the strawberries onto bottom half of cake. Cover with top of cake. Spoon remaining strawberries and any juice on top of cake. Serve shortcake warm or at room temperature with a dollop of yogurt.

Time: 60 minutes
Servings: 8
Calories: 238
Make this for: Healthy Kids
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
Play icon
Nutrition facts
Serving Size: 1 slice
Per serving:
calories:238
total fat:2g
sat fat:2g
cholesterol:19mg
sodium:61mg
total carb:52g
fibers:2g
proteins:7g

You might also like

Welcome to Health eCooks™! We cook your favorite foods healthier!

Health eCooks™ showcases hundreds of chef-tested and dietitian-reviewed recipes that are as nutritious as they are delicious. A subsidiary of Baldwin Publishing, Inc., our healthy recipes have been viewed by millions of people on over 900 health websites and in 450,000 healthy cookbooks. Our goal is to inspire you with recipes that aren’t just good for you—they taste good, too!

Who are we?

We are professional chefs, registered dietitians and food editors and for more than two decades we’ve created healthy recipes and how-to-cook videos. We’ve published nearly half a million healthy cookbooks for the medical brands Americans trust with their lives.

Chef-tested recipes

| Every recipe has been tested (and tasted!) by professional chefs in our Health eCooks™ test kitchen.

Dietitian-reviewed recipes

| All recipes carry a stamp of approval by registered dietitians who ensure they adhere to rigorous health and medical standards.

We make it easy so you can cook it healthy!

Recipe Reviews
Reviews for  Chocolate Strawberry Shortcake
account
Add rating & review

Leave a Reply

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

Heart Healthy Chocolate Strawberry Shortcake Recipe
Ingredients
Recipe yields 8 servings
2 lbs fresh strawberries (6 cups), sliced
1/2 cup sugar
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 Tbsp baking powder
1/3 cup cold butter, cut into bits
2/3 cup skim milk
1 egg
1 tsp vanilla extract
16 oz fat free vanilla Greek yogurt
Directions
Step 1

Preheat oven to 450°F. In a large bowl, combine the strawberries and 2 tablespoons of the sugar. Set aside.

Step 2

In a medium bowl, combine the flour, cocoa powder, 1/4 cup sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. In a separate small bowl, combine milk, egg and vanilla. Add to dry ingredients and stir just to moisten.

Step 3

Lightly coat an 8-inch round baking pan with nonstick cooking spray. Pour batter in pan, building up sides slightly. Bake for 15 to 18 minutes, until a cake tester inserted in center comes out clean. Cool for 10 minutes on a wire rack.

Step 4

In another bowl, combine the yogurt and remaining 2 tablespoons of sugar until smooth and creamy. Slice cake in half horizontally. Spoon half the strawberries onto bottom half of cake. Cover with top of cake. Spoon remaining strawberries and any juice on top of cake. Serve shortcake warm or at room temperature with a dollop of yogurt.

Share to Email