Strawberry shortcake probably originated with American colonists' appreciation of a Native American dish of wild strawberries pounded into corn bread. The colonists created their own version by splitting the common biscuit in half, generously buttering it, and filling it with berries and whipped cream. We followed their lead but reduced the amount of butter and switched from whipping cream to fat-free whipped topping. While our dessert has one-third fewer calories and two-thirds less fat than the original, it still has a tender, moist shortcake and plenty of creamy topping.

Before | After

Calories per serving
384 | 246

Fat
26g | 7.4g

Percent of total calories
61% | 27%