Low-calorie strawberry shortcake
Votes: 3
Time: 1 hour 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 215, total fat 6 G., saturated fats 3 G., proteins 6 G., carbohydrates 35 G., fiber 2 G., cholesterol 39 mg, sodium 270 mg, sugar - G.
Calories 215, total fat 6 G., saturated fats 3 G., proteins 6 G., carbohydrates 35 G., fiber 2 G., cholesterol 39 mg, sodium 270 mg, sugar - G.
Classic strawberry shortcake is a dessert made with a shortbread crust topped with whipped cream and strawberry filling. This low-calorie version substitutes Greek yogurt for the whipped cream, and the crust requires much less butter than usual. Nevertheless, it turns out deliciously crumbly and flaky. This is achieved by kneading the dough very carefully and quickly. Sliced almonds on the surface of the crust give the dessert a more elegant appearance. It's best to use very ripe, sweet strawberries for the filling, so you don't have to add a lot of refined sugar. A delicious, light, summery dessert that, eaten in moderation, won't hurt your figure.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Shortcakes
- 1.5 cups premium flour + extra for work
- 3 tbsp. granulated sugar
- 1.5 tsp baking powder
- 0.5 tsp fine salt
- 3 tablespoons chilled salted butter, cut into small pieces
- 1 tbsp. grated lemon zest
- 1 large egg, lightly beaten
- 0.5 cup + 1 tbsp low-fat sour milk
- 1 tbsp chopped almonds
Filling
- 4 cups strawberries, hulled and chopped
- 2 - 3 tbsp. granulated sugar (depending on the sweetness of the strawberries)
- 2 tsp. grated orange zest + 1 tbsp. l. orange juice
- 1 cup Greek yogurt, 0% or 2% fat, for serving
- Powdered sugar to dust the cake (optional)
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Line a large baking sheet with parchment paper.
Shortcakes
In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Add the butter and work it into the flour mixture with your fingers until it resembles coarse grains.
In a small bowl, combine the lemon zest, egg, and 1/2 cup of sour milk. Add to the flour mixture and gently mix with your hands or a spoon until the dough comes together. Do not overwork. Turn the dough out onto a lightly floured work surface.- Dust your hands with flour and carefully form the dough into a circle approximately 18 cm in diameter and 1 cm thick. Cut into 8 equal wedges. Arrange the layers evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon of sour milk and sprinkle with almonds. Bake until golden brown, 12-15 minutes.
- FillingIn a large bowl, combine the strawberries, granulated sugar, orange zest, and juice. Let sit until the sugar dissolves and the mixture becomes syrupy, about 15 minutes.
- Cut the cake layers in half horizontally. Place the bottom halves of the layers on plates and spread the strawberry mixture and yogurt evenly on top. Cover with the tops. Dust with powdered sugar, if using.
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