Strawberry Shortcake Squares

These “Healthified” Strawberry Shortcake Squares from eatbetteramerica have 60 percent less fat, 30 percent fewer calories, and 75 percent less sat fat than the original recipe (see the comparison here).  They’re short on fat and berry delicious!

Prep Time: 30 min
Start to Finish: 1 hr 30 min
Makes: 15 servings

Cake
3 cups Bisquick Heart Smart® mix
1 cup sugar
2 tablespoons canola oil or 1/4 cup unsweetened applesauce
1 cup fat-free (skim) milk
2 teaspoons vanilla
1 whole egg
1 egg white

Topping
6 cups sliced fresh strawberries
2 tablespoons sugar
2 tablespoons water
1 teaspoon lemon juice
1 container (8 oz) frozen reduced-fat or fat-free whipped topping, thawed

1. Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. In medium bowl, mix strawberries, 2 tablespoons sugar, the water and lemon juice. Cover; refrigerate 30 minutes to 1 hour.
4. To serve, cut cake into squares; place on individual dessert plates. Top each serving with strawberries and whipped topping.

Nutritional Information
1 Serving: Calories 230 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 230mg; Total Carbohydrate 41g (Dietary Fiber 1g, Sugars 24g); Protein 4g % Daily Value*: Vitamin A 0%; Vitamin C 35%; Calcium 15%; Iron 6% Exchanges: 1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 3 MyPyramid Servings: 1/2 c Fruits
*% Daily Values are based on a 2,000 calorie diet.

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