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Photo of Kim's strawberry 'shortcakes' by WW

Kim's strawberry 'shortcakes'

2 - 3
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min


Reduced-fat puff pastry

1 sheet(s), (1 x 170g frozen sheet), slightly thawed

Skim milk

1 tbs

Fresh strawberries

400 g, roughly chopped

Monk fruit sweetener

1 tbs

Vanilla essence

1 tsp

99% fat-free plain yoghurt

1 cup(s), (240g)

Sugar-free maple flavoured syrup

1 tsp


  1. Preheat oven to 200℃. Cut pastry sheet into 9 even squares. Line 9 holes in a 12-hole ⅓ cup (80ml) capacity non-stick muffin tray with pastry squares. Lightly brush evenly with milk, then bake for about 15 minutes or until golden and puffed.
  2. Meanwhile, heat a medium non-stick frying pan over medium heat. Cook strawberries, sweetener and vanilla, stirring, for about 5 minutes or until sweetener has dissolved and strawberries soften.
  3. Whisk yoghurt and syrup in a medium bowl, until a creamy consistency. Transfer pastry shells to a serving dish. Top evenly with strawberry and yoghurt mixtures. Serve immediately.