Cut a slice of lightened shortcake covered with fresh berries and whipped yogurt cream for a low-fat, low-calorie dessert.
Pin Berry Shortcake here.
Fresh strawberries scream out for shortcake. Oh yes, this simple dessert feels like a taste of summer. To me, it is the best kind of dessert; it has cake! It has a lot of fruit to balance all those calories and fat from the cake, too. Dollop a little whipped yogurt cream on top and a scrumptious dessert is served. Shortcake makes me think of sitting at a large picnic table decorated like it is in magazines. With loads of friends, a little wine and a beautiful place setting with a slice of strawberry shortcake at each place. I don’t know why but it always seems quite romantic to me. Not that I have ever eaten strawberry shortcake that way. It just feels like I should.
I probably, no, I do look at too many food magazines and cookbooks. They have all those gorgeous pictures showing a large family and friends gathering around a gorgeous tables set with blooming flowers, beautiful place settings and everyone laughing and having a wonderful time. Pop! Time to burst that bubble. Having a large party like that is a huge amount of work and setting up for that type of photo, forget about it. Most likely even the food on their plates is not real. (Yes all my pictures have real food which is why they don’t look like magazine pictures)
All is not lost though. With this recipe, you can make the cake and have the strawberries prepped ahead of time. Then you can whip up the yogurt cream when you are ready to serve your guests. There is no need to stress about it. Quite frankly, no one is going to care about the plate this dessert is served on. They will only care that it is absolutely, positively delicious.
You might be looking at this recipe and thinking; this is not what I think when I want shortcake. Maybe you want more of a biscuit, maybe you want more of a sponge cake. I was wondering what was the real shortcake and it turns out all of them. Shortcake is a generic term which means a cake or biscuit with fruit. It turns out that “short” doesn’t refer to the size of the cake at all. I always thought it did. It referred to the shortening that the cake was made of. Sorry, no shortening here. This cake is in between that biscuit and sponge cake and I absolutely love that I can make one cake in a pan. It makes it easier and quicker. I really love the texture too.
We have to talk about the whipped yogurt cream. For a long, long, long time, I ‘ve been looking for a substitute for real whipped cream (not cool whip). I’ve tried a number of things which did not work. I have started to see a lot of recipes for whipped cream with some yogurt in it. With this particular recipe it works well. The cream will not whip to stiff peaks but it will whip to soft peaks. If you are thinking it is tangy, you would be correct. I’ve gotten to the point where I don’t like things overly sweet. (Yeah, one small victory)
So you might need to add more sugar to your whipped yogurt cream. I liked it this way. With the sweetness of the cake and strawberries, I found I did not need a lot of sweetness in the cream. In fact when I am making regular whipped cream, I don’t add sugar at all. Do what your taste buds will like best. Be your own Chef.
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Lightened Mixed Berry Shortcake with Whipped Yogurt Cream
- 1 tbsp. turbinado sugar raw sugar
- 1 cups 120 grams cake flour
- ½ cup 60 grams whole wheat pastry flour
- 1 ½ tsp. baking powder
- Pinch of salt
- ¾ cup 148 grams granulated sugar
- 4 oz. reduced fat cream cheese room temperature
- ¼ cup unsalted butter room temperature
- ¾ cup 2% fat Greek yogurt
- 2 large eggs
- ½ tsp. vanilla extract
- 16 oz. Strawberries sliced
- 1 pt. Blueberries
- 6 oz. Raspberries
- 1 tbsp. granulated sugar
- 2 tsp. grand Marnier
Whipped Yogurt Cream
- 1/3 cup 2% fat Greek yogurt
- 1/2 cup heavy whipping cream
- 2 tbsp. granulated sugar
- ¼ tsp. vanilla extract
Preheat oven to 350°.
Spray a 9 inch cake pan with baking spray. Sprinkle turbinado sugar around the bottom of the pan and turn pan to coat bottom and sides of pan. Tap out any excess sugar.
In a medium bowl, whisk together cake flour, whole wheat pastry flour, baking powder and salt.
In the bowl of a stand mixer, beat granulated sugar, cream cheese, and butter until light and fluffy.
In another medium bowl, whisk together yogurt, eggs and vanilla.
Pour egg mixture into cream cheese bowl and beat until blended.
Turn mixer to lowest setting and add flour. Beat until smooth.
Pour batter into cake pan.
Bake until a toothpick inserted into the middle of the cake comes out clean. Cake should be golden brown, about 40 minutes.
Place cake pan onto a wire rack and let cake cool completely in the pan.
In a large bowl, mix together strawberries, blueberries, raspberries, sugar and Grand Marnier. Let sit for 30 minutes.
In a bowl of a stand mixer, whip yogurt and heavy cream together until soft peaks begin to form. Slowly whip in sugar and vanilla.
Cut slices of cake and place on a plate. Top with fruit and 2 tbsp. whipped cream.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, light fruit desserts: