Photo of Mindy's strawberry shortcakes with strawberry sauce by WW

Mindy's strawberry shortcakes with strawberry sauce

SmartPoints® value per serving
Total Time
30 min
15 min
15 min
These shortcakes have a wonderful underlying citrus flavour. They’re not overly sweet – just sweet enough to make a lovely dessert.


fresh strawberries

500 g, sliced

icing sugar

¼ cup(s), (40g)

plain flour

1 cup(s), (150g)

baking powder

1¼ tsp

reduced fat oil spread

80 g, cold


½ cup(s), (125ml) cold

orange rind

2 tbs, finely grated

light whipped cream, aerosol can

1¼ cup(s), (310ml)


  1. Preheat oven to 200ºC. Lightly spray a large baking tray and line with baking paper.
  2. Gently toss strawberries with icing sugar in a medium bowl. Set aside at room temperature for 10 minutes or until liquid starts to collect in the bottom of the bowl. Pour liquid into a smaller bowl and set aside. Wait 2 minutes and gently press strawberries down in the bowl to squeeze out more liquid. Pour liquid into small bowl and set aside. Repeat until you have about ¼ cup (60ml) liquid total.
  3. Sift flour, baking powder and a pinch of salt into a large bowl. Using fingertips, rub in spread until mixture resembles breadcrumbs. Add buttermilk and rind to flour mixture and mix with a knife and fork until just combined (small pieces of spread will make batter appear a little lumpy).
  4. Spoon batter onto the prepared tray to make 10 cakes, leaving 5cm between each one. Bake for 10-12 minutes or until tops are just golden and a skewer inserted in the centre comes out clean. Remove from oven and cool completely on tray.
  5. When cool, split each shortcake in half and lay the two halves on a plate. Top each half with ¼ cup strawberries and drizzle each with a little reserved liquid. Top each half with whipped cream. Serve immediately.


NOTE: The longer you keep the berries in the sugar, the more sauce you’ll get. Try these with blackberries, raspberries or blueberries (or a combination of berries). TIP: This is to give you an idea of how much you need. Wait until ready to serve to pipe the whipped cream directly onto each cake.

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