Skip to Content

Easy Light Strawberry Shortcakes 

These Easy Light Strawberry Shortcakes are a MUST have during the spring and summer months! Fluffy protein packed biscuits layered with fresh juicy strawberries and then topped with tasty sugar free cool whip!

Makes 8 servings

Strawberry shortcakes have been quite the trendy dessert, even meriting their own emoji – 🍰. They’re delectable, sweet, and light, and perfect for the spring and summer months. If you’re celebrating a birthday ( like me! My birthday is this week!) or just spending a holiday with family, strawberry shortcake should be your ideal, go-to, dessert.

I’m excited to share with you my birthday dessert- “Easy Light Strawberry Shortcakes”. Hope you’ll celebrate with me and whip up these strawberry shortcakes-made with protein-packed biscuits and layered with fresh strawberries, all topped with fluffy, cool whip! Once you’re done making these beauties, anyone who passes by the kitchen will surely want a slice!

What ingredients do I need to make these Easy Light Strawberry Shortcakes?

  • Kodiak Cakes Buttermilk Power Cakes Flapjack & Waffle Mix– you could use gluten free pancake mix or if you wanted you could use all purpose flour. If you use all purpose flour-increase the amount of baking powder you use to 2 teaspoons instead of 1/2 teaspoon.
  • Baking powder
  • Salt
  • Zero point white sugar sweetener – I use Lakanto Monkfruit Baking or Classic Sweetener 
  • Vanilla extract
  • Unsweetened almond milk or unsweetened cashew milk. You could also use skim milk, if desired.
  • Light butter-cold. I use Land O’ Lakes light butter, I can’t believe it’s not butter, or smart balance. These
  • Large egg + 1 tsp water- to make an egg wash. You will brush the egg wash on the biscuits to make them golden brown.

Topping Ingredients:

What sweetener do I use to make these Easy Light Strawberry Shortcakes?

The sweetener that I love and use is Lakanto Monkfuit Sweetener. It’s zero calories and zero PersonalPoints. 

What is the difference between the classic and baking sweetener?

You can use either the Lakanto Baking or Classic monkfruit sweetener. I love using the baking sweetener for these biscuits because it dissolves effortlessly, retains moisture, can control cookie spread, and provides better browning for your desserts.

The baking sweetener also contains zero net carbs, zero calories, and is zero glycemic; Perfect for baking cookies, cakes, and other sweet, sugar-free treats.

Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have.

The Lakanto Monkfruit Sweeteners have a 1:1 ratio to real sugar-so if you were to use a different sugar substitute you will want to use the measurement that would be equal to real sugar. 

NOTE: If you use a different sweetener you’ll want to check the point value on the brand you use. They can vary in points and sweetness.

Lakanto Classic Sweetener
Lakanto Monkfruit Sweetener

You can find the Lakanto Monkfruit Sweetener online using the link below:

Save 15% with promo code: POUND15

How do I make these Easy Light Strawberry Shortcakes?

Preheat oven to 400 degrees. Spray a large baking sheet with nonstick cooking spray or line with parchment paper. Set aside.

In large bowl, mix strawberries and 2 Tbsp white granulated sweetener. Cover and set in the refrigerator until ready to use. (This allows the strawberries to release the juices.)

In medium bowl, combine kodiak mix, baking powder, salt, and white granulated sweetener.

Using your hands, work the light butter into the dry ingredients and mix until it resembles coarse sand. 

Gradually add unsweetened milk and vanilla extract. Stir until ingredients are JUST combined. Don’t over-mix the dough, stir only until it begins to cling together.

Transfer dough to a floured surface ( 1/2-1 Tbsp flour) and work the dough together with your hands. 

Use your hands to gently flatten the dough into a ½-inch-thick rectangle.

Using a 2½-inch biscuit cutter or a small glass. 

Cut out 3-4 biscuits and then ball the dough up to roll out again.  Cut out remaining biscuits until all the scrapes have been used.

Place shortcakes on prepared baking sheet, about ½ inch apart.

Using a basting brush-brush the tops with egg wash. ( 1 egg beaten with 1 tsp water)

Bake 10-12 minutes or until golden brown.

NOTE: Oven temperatures can vary-be sure to keep your eye on them so they don’t overcook.

Remove from oven and let them cool for 5 minutes.

Assemble the strawberry shortcakes with the biscuits, strawberries, and cool whip. 

Biscuits can be made up to 24 hours in advance and stored in an airtight container or freeze for up to 2 months in an airtight container or a ziplock bag.

Ingredients: 

Topping:

Directions:

  • Preheat oven to 400 degrees. Spray a large baking sheet with nonstick cooking spray or line with parchment paper. Set aside.
  • In large bowl, mix strawberries and 2 Tbsp sweetener. Cover and set in the refrigerator until ready to use. (This allows the strawberries to release the juices.)
  • In medium bowl, combine kodiak mix, baking powder, salt, and white granulated sweetener. 
  • Using your hands, work the light butter into the dry ingredients and mix until it resembles coarse crumbles. 
  • Gradually add unsweetened milk and vanilla extract. Stir until ingredients are JUST combined. Don’t over-mix the dough, stir only until it begins to cling together.Do not over mix. If mixture seems too dry, add more unsweetened almond milk, a tablespoon at a time. 
  • Transfer dough to a floured surface ( 1/2-1 Tbsp flour) and work the dough together with your hands. 
  • Use your hands to gently flatten the dough into a ½-inch-thick rectangle.
  • Using a 2½-inch biscuit cutter or a small glass. 
  • Cut out 3-4 biscuits and then ball the dough up to roll out again.  Cut out remaining biscuits until all the scrapes have been used.
  • Place shortcakes on prepared baking sheet, about ½ inch apart.
  • Brush the tops with egg wash. (egg beaten with 1 tsp water) 
  • Bake 10-12 minutes or until golden brown. Oven temperatures can vary-be sure to keep your eye on them so they don’t overcook.
  • Remove from oven and let them cool for 5 minutes.
  • Assemble the strawberry shortcakes with the biscuits, strawberries, and 2 Tbsp light cool whip. You can split shortcakes in half horizontally and spoon the strawberries over bottom half; top the other half with cool whip or just top the biscuits with strawberries and cool whip.

NOTE: Biscuits can be made up to 24 hours in advance and stored in an airtight container. You can freeze the biscuits for up to 2 months in an airtight container or in a ziplock bag.

Makes 8 strawberry shortcakes

4-5 PersonalPoints™ for 1 shortcake topped with 1/4 cup strawberries and 2 tbsp cool whip*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload.  The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 8

Easy Light Strawberry Shortcakes

Easy Light Strawberry Shortcakes

These Easy Light Strawberry Shortcakes are a MUST have during the spring and summer months! Fluffy protein packed biscuits layered with fresh juicy strawberries and then topped with tasty sugar free cool whip!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 8 minutes
Total Time 8 minutes

Ingredients

  • 2 and 1/3 cups Kodiak Cakes Buttermilk Power Cakes Flapjack & Waffle or gluten free pancake mix
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup zero point white sugar sweetener- I use Lakanto Classic or Baking Monkfruit Sweetener  
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened almond milk, unsweetened cashew milk, or skim milk
  • 3 tbsp light butter, cold 
  • 1 large egg + 1 tsp water 

Topping:

  • 2 cups strawberries, sliced
  • 1 Tbsp zero point white sugar sweetener- I use Lakanto Classic
  • 1 cup sugar free cool whip

Instructions

    • Preheat oven to 400 degrees. Spray a large baking sheet with nonstick cooking spray or line with parchment paper. Set aside.
    • In large bowl, mix strawberries and 2 Tbsp sweetener. Cover and set in the refrigerator until ready to use. (This allows the strawberries to release the juices.)
    • In medium bowl, combine kodiak mix, baking powder, salt, and white granulated sweetener. 
    • Using your hands, work the light butter into the dry ingredients and mix until it resembles coarse crumbles. 
    • Gradually add unsweetened milk and vanilla extract. Stir until ingredients are JUST combined. Don't over-mix the dough, stir only until it begins to cling together.
    • Transfer dough to a floured surface ( 1/2-1 Tbsp flour) and work the dough together with your hands. 
    • Use your hands to gently flatten the dough into a ½-inch-thick rectangle.
    • Using a 2½-inch biscuit cutter or a small glass. Cut out 3-4 biscuits and then ball the dough up to roll out again. Cut out remaining biscuits until all the scrapes have been used.
    • Place shortcakes on prepared baking sheet, about ½ inch apart.
    • Brush the tops with egg wash- egg beaten with 1 tsp water. 
    • Bake 10-12 minutes or until golden brown. Oven temperatures can vary-be sure to keep your eye on them so they don’t overcook.
    • Remove from oven and let them cool for 5 minutes.
    • Assemble the strawberry shortcakes with the biscuits, strawberries, 2 Tbsp light cool whip. You can split shortcakes in half horizontally and spoon the strawberries over bottom half; top the other half with cool whip or just top the biscuits with strawberries and cool whip.

    Make 8 strawberry shortcakes

    4-5 PersonalPoints™ for 1 shortcake with 1/4 cup chopped strawberries and 2 Tbsp cool whip

    *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

    Notes

    Smartpoints: GREEN/BLUE/PURPLE: 4 smartpoints per shortcake if using Kodiak Pancake Mix

    • Biscuits can be made up to 24 hours in advance and stored in an airtight container. They can also be frozen for up to 2 months in an airtight container or a ziplock bag.

    Nutrition Information:

    Yield:

    8

    Amount Per Serving: Calories: 166Total Fat: 4gSaturated Fat: 2gCholesterol: 12mgSodium: 371mgCarbohydrates: 28gNet Carbohydrates: 24gFiber: 4gSugar: 4gProtein: 9g
    Skip to Recipe