strawberry shortcakes

strawberry shortcakes

prep time: 10 minutes
cook time: 15 minutes
ready in: 25 minutes

makes: 12 servings, 1 cup each


  • 1¼ cups all-purpose flour
  • 1/2 cup granulated sugar
  • 5 Tablespoons canola oil
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 3 cups sliced strawberries
  • whipped light cream

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 350°F. Lightly coat a 12-cup muffin pan with oil or cooking spray.
  2. In a medium bowl, mix flour, sugar, and oil until crumbly. Remove and reserve 1/4 cup of crumbs for topping.
  3. In a 2-cup measure, combine buttermilk, vanilla, baking soda and egg and mix well. Pour liquid into flour mixture and stir until just combined.
  4. Divide batter among muffin cups, filling each about half full. Sprinkle each with 1 teaspoon of reserved topping.
  5. Bake for 15 minutes or until toothpick inserted into center comes out clean. Cool cakes slightly and remove from pan.
  6. Serve with sliced strawberries and a squirt of whipped cream.

per serving: 160 calories, 7g fat, 1g saturated fat, 15mg cholesterol, 75mg sodium, 22g carbohydrate, 1g fiber, 11g sugars, 3g protein