Strawberry Shortcake | Cook for Your Life
CFYL'€™s Strawberry Shortcake- anti-cancer recipes- cook for your life

Strawberry Shortcake

Rated 5 out of 5
5 out of 5 stars (based on 5 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 14 ingredients

We love this classic all American dessert. This version of strawberry shortcake is a favorite at our classes. We use Whole Wheat Biscuits ,...

If you are going through chemo, you can still eat this. Try it with our Strawberry Compote instead of using raw fruit.


For the biscuits

  • 1 cup low-fat Greek yogurt
  • ¼ cup low-fat milk
  • 3 cups whole wheat pastry flour (see Chef Tips)
  • ½ cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¾ cup unsalted butter, chilled and cut into small pieces

For the Strawberries

  • 1 pint strawberries, washed, leaves removes, and quartered
  • 1 tablespoon brown sugar
  • 1 teaspoon lemon zest (optional)
  • 4 cups whole Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon agave, or to taste
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts


356 cals


18 g

Saturated Fat

11 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


40 g


17 g


5 g


13 g


441 mg


  1. Prepare the biscuits as outlined here.
  2. In a small bowl, toss the strawberries with the brown sugar and lemon zest, if using. Let sit for at least 20 minutes.
  3. In a separate bowl, beat the yogurt with vanilla and agave. Taste to check the sweetness.
  4. Cut the biscuits in half across, and fill with the vanilla yogurt and strawberries. Serve immediately.

Chef Tips

If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier biscuit.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society