Strawberry shortcake was the ultimate summer dessert when I was a kid. There’s nothing quite like fresh, juicy summertime strawberries. And thrown on top of shortcake? Yes, please!
As I got older, I noticed that people make strawberry shortcake any number of ways. For some, strawberries top a slice of angel food cake, or mini sponge cake, for others, the shortcake base is a biscuit. Usually there’s some sort of cream or whipped topping added.
My family used a recipe on the back of a Bisquick box to make a biscuit cake. Then we’d cut a piece, load it up with chilled, sugared strawberry slices, and pour milk on top. I don’t know that I have ever met anyone else who served their strawberry shortcake that way. Sounds a little weird to pour milk on top, but it’s quite delicious.
This berry shortcake I came up with incorporates blueberries into the mix, making it an adorable (and healthy!) recipe for upcoming 4th of July festivities. I made low point shortcake biscuits, added slightly sweetened red and blue berries, and topped it with Fat Free Cool Whip. Only 4 points per Berry Shortcake!
The first thing to do is slice the strawberries and combine them with a package of blueberries and 1 1/2 tbsp of sugar in a medium-sized bowl. Mix to evenly distribute the sugar. Place in the refrigerator to chill for at least 1-2 hours. The longer, the better.
When ready to make the shortcakes, preheat oven to 375 degrees Fahrenheit and spray a parchment-lined baking sheet with oil (I forgot the parchment paper as you can see in my pics. Don’t be like me! This step should help prevent burning on the biscuit bottoms.)
I made the biscuits by adding sugar to the same dough base that I used for my Skinny Pepperoni Pizza Bites. It’s most commonly known as the 2 ingredient dough (self-rising flour + nonfat Greek yogurt), but can be made with 3 ingredients (all-purpose flour + baking powder + nonfat Greek yogurt). I do the latter method because I don’t have the storage space in my Lazy Susan to have more than one flour bin.
So combine flour, baking powder, and 1 1/2 tbsp of sugar. Add nonfat Greek yogurt to bowl.
Use a fork to lightly stir until yogurt and flour are combined. It will resemble little pieces or chunks of dough.
Keep lightly stirring these pieces of dough until it forms a ball of dough. Be careful that you don’t overwork the dough. It should be a ball, but a loose ball of dough. On my first attempt, I overworked the dough and formed the biscuits by hand. The result was denser biscuits than what I wanted for this recipe.
On my second, successful attempt, I used the drop biscuit method and made sure to be gentle with mixing the dough. The result was a lighter biscuit, exactly what I was going for. As far as dough consistency, if it’s slightly sticky that’s okay since we aren’t using our hands to form the biscuits. Drop dough onto a baking sheet using a 1/4 cup measuring cup. It should come out to 6 drop biscuits.
Bake for 20-25 minutes until tops and sides start to turn golden brown. Be careful not to overcook them.
You can either serve warm or let biscuits cool. But either way, slice one biscuit in half and place both halves in a serving dish (two halves per serving). Evenly distribute berry mixture over tops of shortcakes. Let juices soak in for 5 minutes. Top each serving with 2 tbsp of thawed Cool Whip.