Strawberry season is almost here! It is so much fun going to the strawberry field and coming home with a big batch of fresh strawberries.
I found some beautiful strawberries this Saturday and instantly knew I wanted to try and find a healthy alternative to traditional strawberry shortcakes.
These start out with a light and fluffy angel food cake cupcake. They are topped with a reduced fat cool whip topping. I found a great alternative to traditional cool whip at Harris Teeter. It is called Skinny Truwhip. It has no hydrogenated oils, no high fructose corn syrup and is 100% natural. It had a much lighter, more natural flavor than cool whip.
Traditional strawberry shortcake is topped with strawberries that have been chopped and mixed with sugar. To keep the calories down, these are topped with strawberries that have just been quartered. This also helps keep the cupcakes nice and light tasting.
I still haven’t told you the best part! Each cupcake only has 60 calories!! I was worried that my 3 boys wouldn’t like them but they devoured them. My husband ate 3 for dessert Sunday and was happy to hear it only cost him 180 calories. I hope that you guys enjoy!
1 Box Angel Food Cake Mix (Prepare According To Directions)
1 Small Container Reduced Fat Cool Whip or Skinny Truwhip
1 Small Container Strawberried (Cut Into Quarters)
Line your cupcake pan with liners. I bought cooking spray thinking that I would need it but the directions said to skip it, so I did. You can use a large cookie scoop or a tablespoon to spoon the batter into into each cup. I used 2 heaping tablespoons for each cupcake.
Bake at 350 for 10 to 12 minutes or until the tops are slightly golden. Cool completely before frosting and top with quartered strawberries.