Diabetic Friendly Strawberry Shortcake

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Recipe to cook Diabetic Friendly Strawberry Shortcake. Diabetic cooking guru Marilyn Helton took this classic summer dessert, lightened it, and made it diabetic friendly.


  • Light Biscuit Mix:
  • 6 cups unbleached white flour
  • 3 tablespoons baking powder
  • 1-1/2 teaspoons salt
  • 2/3 cup unsalted stick margarine
  • Shortcake:
  • 2 cups light biscuit Mix
  • 1/3 cup sugar
  • 3/4 cup nonfat plain yogurt
  • 1/4 cup skim milk
  • 1 teaspoon vanilla
  • Strawberries and Cream Filling:
  • 4 tablespoons sugar (or equivalent sugar sub.)
  • 3 cups fresh strawberries, sliced
  • 1 cup lowfat vanilla yogurt
  • 1/4 cup light sour cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons sugar (or equivalent sugar sub.)


  1. Light Biscuit Mix - Yield: 6-1/2 cups mix
  2. In a large bowl with a wire whisk, mix together flour, baking powder and salt. Cut in margarine with pastry blender until crumbly. Store in refrigerator in an airtight container for up to four weeks. The nutrient analysis is included with the shortcake recipe.
  3. Strawberry Shortcake Preheat oven to 425° F. Place shortcake ingredients in large bowl and stir until just combined. Pour into two greased and floured 8-inch round cake pans. Bake in oven for 20 minutes, or until cake tester inserted in center comes out clean.
  4. Sprinkle 4 tablespoons sugar over strawberries in one bowl. Combine yogurt, sour cream, vanilla, and 2 teaspoons sugar in another bowl.
  5. Remove shortcake from pan by running a knife around the edge and inverting. Spread half of the strawberry mixture on one layer of shortcake. Place the other shortcake layer on top. Top with remaining mixture. Before serving, top with yogurt and sour cream mixture.
  6. Per Serving (made with sugar and without whipped topping):
  7. 173 Cal
  8. 4g Fat
  9. 30g Carb
  10. 4g Protein
  11. 2mg Cholesterol
  12. Diabetic Exchanges: 1 Fruit 1 Starch 1 Fat