Strawberry Shortcake(Lo-Cal)
Light and fluffy strawberry shortcake with a tender crumb, perfect for springtime gatherings or a delightful dessert that combines fresh strawberries with a sweet, tender cake.
Ingredients
Instructions
- Beat the egg whites until stiff peaks form.
- Add 2 tablespoons of sugar to the egg whites and set aside.
- In a separate bowl, beat margarine, sugar, egg yolk, and salt until well combined.
- Add vanilla to the skim milk.
- Mix baking powder into the flour.
- Alternately add the liquid (milk and vanilla mixture) and dry ingredients to the egg yolk mixture while mixing.
- Gently fold in the beaten egg whites.
- Pour the batter into a greased and floured 9-inch pan.
- Bake at 350°F (175°C) for 30 minutes or until golden brown and done.
Nutrition & Diet Analysis (per serving)
585
kcal
29% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).