Strawberry Shortcakes

Strawberry Shortcakes Photo: Oxmoor House


  • 1 tablespoon calorie-free sweetener
  • 1 tablespoon cornstarch
  • 1 cup orange juice
  • 1/4 teaspoon vanilla or almond extract
  • 1 1/2 cups sliced fresh strawberries (about 1 pint)
  • 6 spongecake dessert shells (5-ounce package)


  1. Combine sweetener and cornstarch in a small saucepan. Stir in orange juice. Bring to a boil; cook, stirring constantly, 1 minute or until mixture is thickened and bubbly. Remove from heat, and stir in extract. Cool completely.

  2. Combine orange juice mixture and strawberries in a bowl; stir gently. Cover and chill 30 minutes.

  3. To serve, spoon sauce over dessert shells.

  4. Tip: This luscious sauce is also good spooned over no-sugar-added ice cream, angel food cake, or fat-free pound cake.

    Six ingredients are all you need for this quick and easy Strawberry Shortcake recipe. Store-bought individual cakes make prep time a breeze. You won't believe this delicious, classic dessert is low in calories and in fat. You even have wiggle room to add a scoop of fat-free vanilla ice cream to top it off.
  • Yield: 6 servings (serving size: 1 cake and 1/3 cup sauce)

Nutritional Information

Calories per serving: 113
Caloriesfromfat per serving: 0.0%
Fat per serving: 0.9g
Saturated fat per serving: 0.3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 2g
Carbohydrate per serving: 24.3g
Fiber per serving: 0.2g
Cholesterol per serving: 33mg
Iron per serving: 0.0mg
Sodium per serving: 169mg
Calcium per serving: 0.0mg
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