Easy Strawberry Shortcake Recipe Under 200 Calories: The 10-Minute Dessert That Tastes Like a Cheat Day

By Brandon D / October 6, 2025

You want a dessert that slaps without sabotaging your day? Meet the strawberry shortcake that keeps the calories low and the flavor loud. No mystery powders, no sad diet vibes—just fresh berries, pillowy “shortcake,” and a cloud of vanilla yogurt that tastes like whipped cream’s responsible cousin.

It’s fast, it’s light, it’s ridiculous in the best way. And yes, it’s under 200 calories per serving without tasting like compromise.

What Makes This Recipe Awesome

• Under 200 calories per serving with real ingredients and actual satisfaction. No weird sweeteners required.
• Speedy prep: 10 minutes.

  You’ll be done before your coffee gets cold.

• High on flavor, low on regret: Sweet-tart strawberries, tender biscuit vibe, creamy topping. It hits all the notes.
• Flexible and foolproof: Dairy-free? Gluten-free?

  Low-carb-ish? We’ve got swaps that still taste amazing.

• Make-ahead friendly: Strawberries get better as they macerate. Your future self will thank you.

Shopping List – Ingredients

• Strawberries: 2 cups, hulled and sliced
• Honey or maple syrup: 1–2 teaspoons (to macerate berries)
• Vanilla extract: 1/2 teaspoon (split between berries and topping)
• Plain nonfat Greek yogurt: 3/4 cup
• Powdered sugar or zero-cal sweetener: 1–2 teaspoons (for the yogurt, optional)
• Whole-wheat pastry flour: 1/2 cup
• Baking powder: 1/2 teaspoon
• Pinch of salt
• Unsweetened applesauce: 2 tablespoons
• Low-fat milk (or almond milk): 3 tablespoons
• Light butter or neutral oil: 1 teaspoon (melted)
• Lemon zest: 1/2 teaspoon (optional but excellent)

The Method – Instructions

1. Sweeten the strawberries: In a bowl, toss sliced strawberries with honey (or maple), a splash of vanilla, and optional lemon zest.

   Let them sit for 10 minutes to get juicy and glossy.

2. Preheat and prep: Heat oven to 400°F (200°C). Line a small baking sheet with parchment.
3. Make the light shortcakes: In a bowl, whisk flour, baking powder, and a pinch of salt. Stir in applesauce, milk, and melted light butter until a soft dough forms—don’t overmix.
4. Shape and bake: Spoon the dough into 4 equal mounds on the baking sheet.

   Bake 9–11 minutes, until set on top and lightly golden on the bottom.

5. Whip the faux-cream: Mix Greek yogurt with powdered sugar (or a little honey) and the remaining vanilla. Taste and adjust sweetness—keep it light and bright.
6. Assemble like a pro: Split the warm shortcakes. Layer with strawberries and their juices, add a dollop of the yogurt, cap with the top, and finish with extra berries.

   Flex a little. You earned it.

How to Store

• Strawberries: Keep in an airtight container in the fridge for up to 3 days. They’ll get juicier—aka better.
• Shortcakes: Store cooled shortcakes in a sealed container at room temp for 1 day or in the fridge for 3 days.

  Reheat briefly in a toaster oven for best texture.

• Yogurt topping: Refrigerate in a covered container for up to 4 days. Stir before serving.
• No soggy situations: Assemble right before eating to keep everything crisp and fresh.

Nutritional Perks

• High-protein topping: Greek yogurt adds protein, helping satiety and balancing the carbs from strawberries and the cake.
• Fiber boost: Whole-wheat pastry flour and strawberries deliver fiber for digestion and blood sugar control.
• Lower sugar, full flavor: Minimal added sweetener; most of the sweetness is natural fruit. Your dentist says thanks.
• Fewer calories, more volume: You get a legit portion that feels indulgent, not “diet food.” IMO, that’s the hack.

Avoid These Mistakes

• Overmixing the dough: Stir just until combined.

  Overmixing = tough, dry shortcakes. We want tender.

• Skipping the maceration: Let the berries sit with sweetener and vanilla. The syrup is basically the sauce.
• Overbaking: These bake quickly.

  Check at 9 minutes—golden bottoms, set tops. Dry shortcakes are a mood-killer.

• Loading on sweetener: Taste as you go. The berries should shine; the yogurt just needs a hint of sweet.
• Assembling too early: Shortcakes plus juice equals soggy if they sit too long.

  Build right before serving.

Alternatives

• Gluten-free: Swap whole-wheat pastry flour for a 1:1 gluten-free baking blend. Add a teaspoon of extra milk if the dough seems dry.
• Dairy-free: Use almond or coconut yogurt and plant milk. Replace light butter with a teaspoon of melted coconut oil.
• Low-sugar: Skip powdered sugar and use a few drops of liquid stevia in the yogurt.

  Sweeten strawberries with just a squeeze of lemon if they’re ripe.

• Extra protein: Stir a tablespoon of vanilla protein powder into the yogurt and thin with a splash of milk as needed.
• No-bake hack: Use store-bought light angel food cake slices or low-calorie shortcake shells when you’re in a rush. Check labels to keep it under 200 calories.

FAQ

Is this really under 200 calories per serving?

Yes. With the amounts listed, each assembled shortcake comes in around 180–195 calories, depending on sweetener choice and yogurt brand.

If you go wild with toppings, your calories will too—just saying.

Can I use frozen strawberries?

You can, but thaw and drain them first. They’ll be softer and juicier, which works, but fresh berries give better texture and flavor.

What if I don’t have whole-wheat pastry flour?

Use all-purpose flour and keep everything else the same. The texture will be a bit more classic shortcake and still light.

Can I make the shortcakes in an air fryer?

Absolutely.

Air fry at 350°F (175°C) for 7–9 minutes. Check early—air fryers run hot and fast like they’ve got somewhere to be.

How do I make it sweeter without a calorie jump?

Use a zero-calorie powdered sweetener in the yogurt and a little vanilla in the berries. A squeeze of lemon also boosts perceived sweetness—chef’s trick.

What can I use instead of Greek yogurt?

Light whipped topping works, but calories can climb.

Skyr is a great alternative—thick, tangy, high-protein, and easy to sweeten.

In Conclusion

This Easy Strawberry Shortcake Recipe Under 200 Calories gives you the joy of dessert without the “I’ll start over Monday” spiral. It’s fast, flexible, and built on real ingredients that actually taste good. Make the berries, bake the cakes, whip the yogurt, assemble, and brag a little.

FYI, if you serve this to friends, they’ll ask for the recipe—so maybe bookmark this page now.