Clean Mixed Berry Shortcakes with Skinny Whipped Cream
Yields: 9 shortcakes
These shortcakes are a sweet & healthy summertime dessert! The tender shortcakes pair perfectly with the juicy berries and rich whipped cream. Store any leftover whipped cream or shortcakes in separate airtight containers in the refrigerator for up to 4 days.
  • for the shortcakes
  • 1 ½ cups (180g) whole wheat pastry flour or gluten-free flour* (measured correctly)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp (28g) unsalted butter, cold and cubed
  • ½ cup (120g) plain nonfat Greek yogurt
  • 3 tbsp (45mL) nonfat milk
  • 1 tbsp (15mL) vanilla extract
  • 1 cup (140g) fresh strawberries, sliced
  • ¾ cup (105g) fresh blueberries
  • for the whipped cream
  • 3 tbsp (45mL) heavy cream
  • 1 tsp powdered stevia, or to taste
  • 6 tbsp (90g) plain nonfat Greek yogurt
  • 1 tsp vanilla extract
  1. Preheat the oven to 425°F, and lightly coat an 8”-square pan with nonstick cooking spray.
  2. To prepare the shortcakes, whisk together the flour, baking powder, baking soda, and salt in a large bowl. Cut in the butter with a pastry cutter or the back of a fork until it resembles fine crumbs. Make a well in the center. Add in the Greek yogurt, milk, and vanilla, stirring until fully incorporated.
  3. Using a spatula, gently press the dough into the prepared pan. Bake at 425°F for 11-14 minutes, or until golden. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  4. To prepare the whipped cream, place two beaters and a glass or metal bowl in the freezer for 5-10 minutes. Remove, and add the heavy cream to the bowl. Beat to the soft peak stage, about 2-3 minutes. Add in the stevia, Greek yogurt, and vanilla. Beat to the stiff peak stage, about 1-2 minutes. Chill until ready to serve.
  5. To assemble, slice the shortcake into 9 squares, and slice each square in half horizontally. Layer strawberries, blueberries, and a dollop of whipped cream on the bottom half, and gently press the top half onto the whipped cream.
Notes: For the gluten-free flour, I recommend as follows: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum.

Regular whole wheat flour, white whole wheat flour, and all-purpose flour may all be substituted for the whole wheat pastry flour.

Any milk may be substituted for the nonfat milk. Any granulated or powdered sweetener may be substituted for the stevia.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at