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Skinny Strawberry Shortcake Squares

  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 15

This fresh summertime favorite is made easier using Bisquick, and this version has 60% less fat and 3-% fewer calories than the original recipe. ...MORE+ LESS-

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

Steps

Hide Images
  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
50
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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