Photo of Strawberry shortcake by WW

Strawberry shortcake

SmartPoints® value per serving
Total Time
55 min
30 min
25 min
Strawberry shortcake is an iconic summertime dessert, great for a holiday party or family get-together. This incredibly flaky, sweet treat is sure to wow. And though it's not typically low in calories, making your own biscuit dough lets you track exactly, plus you'll know that it's vegetarian and kosher if you're serving it to anyone with specific dietary needs. If you want to use fresh fruit but don't like strawberries or they aren't in season, swap them out for blueberries, raspberries, or cherries instead.



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

Unsweetened orange juice

2 Tbsp

All-purpose flour

2 cup(s)


6 Tbsp

Baking powder

4 tsp

Table salt

¼ tsp

Reduced-calorie margarine

4 Tbsp, chilled and cut into pieces

Fat free skim milk


Fat free skim milk

2 tsp


1 tsp

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.