Low Fat Strawberry Shortcake

Strawberry shortcake is a classic summer dessert, and often a high fat one. As much as I enjoy it using either pound cake (not exactly low fat) or angel food cake (definitely low fat), I prefer it with shortcake biscuits, which can have a lot of butter or shortening in the recipe.

The biscuits in this recipe use less butter, and certainly no shortening, but they still turn out to be tender and flaky. Use the reddest, ripest strawberries you can get. To make a more syrupy filling, mash some of the strawberries and blend them with the sliced ones, adding a little sugar, or sugar substitute, if you need it. A light or fat free whip topping makes a great alternative to saturated-fat laden cream.