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Strawberry Shortbread Stacks!

I’ve been wanting to do another dessert recipe for a long time and I decided that I’d try a Strawberry Shortcake to end out the summer! I couldn’t really figure out a good shortcake in the time that I had this week, so I made a shortbread instead and stacked it! This recipe is really easy and uses my 5 Ingredient Pie Crust! This recipe has no shortening in it so it’s low fat. It is also very low in sugar! The average Strawberry Shortcake/Shortbread can be nearly 400 calories and 19 grams of fat! This recipe is under 250 per serving with only 11 grams of fat! And it’s still delicious! What could be better than that!

 Image

Guiltless Strawberry Shortbread Stacks

Servings: 4

Amount per serving: 249 calories- 30g carbs- 11g fat- 6g protein- 4g sugar

Ingredients:

  • 1 batch of Carrie’s 5 ingredient pie crust (with Splenda)
  • 1 c chopped strawberries (8-10 strawberries)
  • 2 tablespoons water
  • ½ tablespoon Splenda or other granulated sucralose
  • 1 tablespoon cornstarch dissolved in ¼ cup water
  • 12 tablespoons Coolwhip or other whipped topping (3 tablespoons for each shortcake)

Directions

  1. Preheat your oven to 350 degrees
  2. Prepare the pie crust according to the directions/recipe here EXCEPT, instead of kneading into a pie dish, flatten and, using a cookie cutter, cut the dough into 12 circles that look like this: Image The size of my cookie cutter was about 2 ½ inches in diameter.
  3. Put the circles onto a lightly greased baking sheet, sprinkle with Splenda, and bake for 7-9 minutes.
  4. While that is baking, cut up strawberries until you have 1 cup of chopped strawberries (about 8-10 strawberries).
  5. Put them in a skillet on the stove with 2 tbs water. Let the strawberries break down until they look like this: Image
  6. Add the cornstarch/water mix and stir until the mixture thickens. Image
  7. When the mixture is done and the circles are out of the oven, let them all cool completely.
  8. After cooled, stack the “shortcake”, then some strawberry mixture, then 1 tbs coolwhip, and repeat. On the top layer, just add coolwhip so it looks like this! Image
  9. Serve and enjoy!

I loved how quickly this recipe came together and I loved how it still had that sweet shortcake taste without all the fat! My husband loved it, too!

Directions for easy printing

  1. Preheat your oven to 350 degrees
  2. Prepare the pie crust according to the directions/recipe here EXCEPT, instead of kneading into a pie dish, flatten and, using a cookie cutter, cut the dough into 12 circles. The size of my cookie cutter was about 2 ½ inches in diameter.
  3. Put the circles onto a lightly greased baking sheet and bake for 7-9 minutes.
  4. While that is baking, cut up strawberries until you have 1 cup of chopped strawberries (about 8-10 strawberries).
  5. Put them in a skillet on the stove with 2 tbs water. Let the strawberries break down.
  6. Add the cornstarch/water mix and stir until the mixture thickens.
  7. When the mixture is done and the circles are out of the oven, let them all cool completely.
  8. After cooled, stack the “shortcake”, then some strawberry mixture, then 1 tbs coolwhip, and repeat. On the top layer, just add coolwhip. (From bottom to top it will be: shortcake, strawberries, coolwhip, shortcake, strawberries, coolwhip, shortcake, coolwhip)
  9. Serve and enjoy!
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