These light and fresh strawberry shortcakes lean on nonfat Greek-style yogurt instead of butter or cream in the shortcakes. Just a small amount of sugar and a pinch of lemon zest is all you need to bring out the flavor of fresh strawberries in this easy dessert.

Strawberry Shortcake with Honey-Yogurt Cream

Serves 6

Active Time: 20 minutes

Total Time: 45 minutes

For the yogurt shortcakes:

1/2 cup all-purpose flour, plus more for dusting

1/2 cup whole-wheat pastry flour

2 teaspoons granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup nonfat plain Greek-style yogurt

1/4 cup nonfat milk, plus more for brushing

For the strawberry filling:

8 ounces fresh strawberries, hulled and sliced (about 1 1/2 cups)

2 teaspoons granulated sugar

1 teaspoon grated lemon zest

For the honey-yogurt cream:

3/4 cup nonfat plain Greek-style yogurt

1 teaspoon honey

1/4 teaspoon vanilla extract

1. To prepare shortcakes: Preheat oven to 400 F. Whisk all-purpose flour, pastry flour, sugar, baking powder and salt together in a medium bowl. Stir in yogurt and milk, using a flexible spatula to incorporate the milk into the flour mixture until a shaggy dough forms.

2. Turn the dough out onto a lightly floured work surface and gently bring it together with your hands until it holds together and there are no more floury bits. Pat into a 3/4-inch-thick rectangle; cut evenly into six rectangles (about 2 by 1 1/2 inches each). Transfer the rectangles to a parchment-paper-lined baking sheet. Lightly brush with milk.

3. Bake until golden brown, 15 to 17 minutes. Transfer to a wire rack to cool slightly, about 20 minutes.

4. Meanwhile, prepare strawberries: Stir sliced strawberries, sugar and lemon zest together in a medium bowl. Let stand at room temperature, stirring occasionally, until the berries release their juices, about 20 minutes.

5. To prepare honey-yogurt cream, whisk yogurt, honey and vanilla together in a small bowl until very smooth and creamy.

6. To serve, slice the cooled shortcakes in half. Spread 2 tablespoons honey-yogurt cream on the bottom half of each shortcake. Top each with 3 tablespoons strawberries and drizzle evenly with accumulated juices. Top each with the top half of the shortcake. Serve immediately.

Recipe nutrition per serving: 134 Calories, Total Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 3 mg, Carbohydrates: 25 g, Fiber: 2 g, Total Sugars: 8 g, Added Sugars: 4 g, Protein: 8 g, Sodium: 242 mg, Potassium: 192 mg, Iron: 1 mg, Folate: 34 mcg, Calcium: 144 mg, Vitamin A: 27 IU, Vitamin C: 23 mg.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2026 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.