Light and Easy Recipes and Meal Ideas

Strawberry Shortcakes

Calories: 47
Strawberry Shortcakes

Just 1 point each for these super yummy mini cakes. 


You can find and purchase a two-pack of the Pillsbury Sugar Free Cake Mix here. You can also find and purchase the Mini Cupcake Baking Pans here.

(commission earned if you purchase through the links)

Yield/Servings: 60 Serving Size: 1 mini cake Total Cook/Prep time: 40 minutes


  • 1 box Pillsbury Sugar Free cake mix (classic yellow)
  • 3 eggs
  • 1 cup water
  • 1/3 cup non-fat greek yogurt
  • 2 packages of fresh strawberries (16 oz each)
  • 2 tsp sugar
  • juice of 1 lemon
  • Lite Cool whip (8 oz - distributed)



Preheat oven to 325

Spray a 24 section mini cupcakes pan with cooking spray. Set aside.

Mix the cake mix, eggs, water and yogurt in a bowl using a hand-held electric mixer (about 30 seconds)

Distribute about 1 tbsp of the batter into the mini cupcake pan sections.

Bake about 12 - 15 minutes. 

Allow them to cool for 10 minutes and remove from the pans.

Refill cupcake sections with additional batter and bake remaining batter. You should get about 60 cupcakes in total.

Once cool, cut the cupcakes in half (see video).


Wash, trim and cut the strawberries.

Heat them in a small pot on the stovetop (low - medium heat) about 10 minutes.

Add the lemon juice and sugar to the heated strawberries.

Remove from heat.

ASSEMBLY (see video):

Spoon the strawberry sauce in the middle of the sliced cupcakes.

Top with 1 tsp coolwhip.

Drizzle with additional strawberry juice.


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