Photo of Strawberry Shortcake by WW

Strawberry Shortcake

11 - 12
PersonalPoints™ per serving
Total Time
55 min
30 min
25 min
Shortcake is not typically low in calories. But make your own biscuit dough, and you can create this incredibly flaky, summertime favourite anytime.



24 medium, about 10 oz, hulled and quartered (reserve 6 whole berries for garnish)

Unsweetened orange juice

2 tbsp(s)

All-purpose flour

2 cup(s)


6 tbsp(s)

Baking powder

4 tsp(s)

Table salt

¼ tsp(s)

Reduced-calorie margarine

4 tbsp(s), chilled and cut into pieces

Fat free skim milk


Fat free skim milk

2 tsp(s)


1 tsp(s)

Fat free whipped topping

¾ cup(s)


  1. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
  2. Combine quartered strawberries and orange juice; toss to combine. Set aside.
  3. In a separate large bowl, whisk together flour, 6 tablespoons of sugar, baking powder and salt. Add margarine; mix together with a fork until mixture resembles coarse meal. Add 2/3 cup of milk; mix until a manageable dough forms. Transfer dough to a lightly floured surface and roll out to 1-inch thickness. Using a 3 1/2-inch round cookie cutter (or round glass), cut dough into six circles. Transfer rounds to baking sheet. Brush tops with 2 teaspoons milk and sprinkle with 1 teaspoon sugar.
  4. Bake until puffed up and golden, about 20 to 25 minutes. Remove from oven and, while still warm, split in half crosswise (like an English muffin).
  5. Spoon 1/3 cup of strawberries onto bottom half of each shortcake round. Top with sugar-coated second half. Spoon 2 tablespoons of whipped topping on top and garnish each with a whole strawberry.