Strawberry-Banana Shortcake Recipe

Name: Strawberry-Banana Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 1 egg; 1/2 cup sugar; 3/4 cup low-fat buttermilk; 1/4 cup margarine, melted; 1 teaspoon vanilla extract; 2 1/3 cups sifted cake flour; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup vanilla low-fat yogurt; 1/4 cup firmly packed brown sugar; 1 1/4 cups thinly sliced strawberries; 1 1/4 cups sliced ripe banana; 2 teaspoons lemon juice; 1 tablespoon powdered sugar

Servings: persons

Vegetable cooking spray
1 egg
1/2 cup sugar
3/4 cup low-fat buttermilk
1/4 cup margarine, melted
1 teaspoon vanilla extract
2 1/3 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup vanilla low-fat yogurt
1/4 cup firmly packed brown sugar
1 1/4 cups thinly sliced strawberries
1 1/4 cups sliced ripe banana
2 teaspoons lemon juice
1 tablespoon powdered sugar

1
Preheat oven to 350u00b0.
2
Coat a 9-inch round cake pan with cooking spray, and line bottom with wax paper. Coat wax paper with cooking spray; set aside.
3
Beat egg at medium speed of a mixer until foamy; gradually add sugar, beating well. Combine buttermilk, margarine, and vanilla; set aside. Combine flour, baking powder, baking soda, and salt. With mixer running at low speed, add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
4
Pour batter into prepared pan. Bake at 350u00b0 for 28 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.
5
Combine yogurt and brown sugar; stir well. Using a serrated knife, split cake in half horizontally; place bottom layer, cut side up, on a serving plate. Spread with half of yogurt mixture; top with strawberries. Combine banana and lemon juice; toss gently. Drain banana; discard juice. Arrange banana over strawberries; drizzle with remaining yogurt mixture. Top with remaining layer. Sift powdered sugar over top of cake.

1021

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Vegetable cooking spray, 1 egg, 1/2 cup sugar, 3/4 cup low-fat buttermilk, and more.

Yes, Strawberry-Banana Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry-Banana Shortcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions