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Skinny Strawberry Shortcake Squares

 14 Ratings
4 Comments
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 15
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This fresh summertime favorite is made easier using Bisquick, and this version has 60% less fat and 3-% fewer calories than the original recipe.

Ingredients

Cake

3
cups Bisquick Heart Smart™ mix
1
cup sugar
2
tablespoons canola oil or 1/4 cup unsweetened applesauce
1
cup fat-free (skim) milk
2
teaspoons vanilla
1
whole egg
1
egg white

Topping

6
cups sliced fresh strawberries
2
tablespoons sugar
2
tablespoons water
1
teaspoon lemon juice
1
container (8 oz) Cool Whip™ lite frozen whipped topping or Cool Whip™ fat-free frozen whipped topping, thawed

Directions

  • 1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
  • 2 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 3 In medium bowl, mix strawberries, 2 tablespoons sugar, the water and lemon juice. Cover; refrigerate 30 minutes to 1 hour.
  • 4 To serve, cut cake into squares; place on individual dessert plates. Top each serving with strawberries and whipped topping.

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.

Choose the brightest, firmest, freshest strawberries that you can find. Strawberries are available all year long but are in season from April to June.

We've called for frozen whipped topping, but you could use fat-free whipped cream topping in an aerosol can instead. Look for it in the dairy section of the grocery store.

Nutrition Information

No nutrition information available for this recipe.
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