Weight Watchers Strawberry Shortcake

No ratings yet

Prep Time20

Cook Time1

Total Time1 20

Course: Baking, Dessert

Cuisine: American, Baking, Dessert

Keyword: baking, pound cake, Strawberry Shortcake

Servings: people

1 ⅓ cup all-purpose flour
¼ tsp salt
½ tsp baking powder
1 cup zero-calorie sweetener (use a cup-for-cup sugar replacement like monk fruit sweetener)
½ cup unsweetened almond milk
3 tbsp canola oil
2 ½ tbsp unsweetened applesauce
2 eggs
1 ½ tsp vanilla extract

Preheat oven to 350°F.
Make the batter: in a mixer with a paddle or by hand with a whisk, mix the sweetener with the eggs until combined and slightly lighter in consistency.
Add the wet ingredients, then add the dry ingredients in two increments. Stop mixing once smooth and thoroughly combined. You don't want to accidentally overmix it!
Transfer batter to a greased 8.5 x 4.5-inch loaf pan. Bake for 45 minutes, then cover with foil.
Bake for 15 minutes longer, checking on it at the 1 HR mark. It should be done or close to done. Insert a knife into the center to make sure that the center isn't gooey. You may need to bake it 10-15 min longer, but the foil will prevent it from becoming too dark.
While the pound cake is baking, make the macerated strawberries by removing the stems, cutting them into quarters, and mixing them with two to three tablespoons of zero-calorie sweetener and juice from half of a lemon.
Cover the strawberries and let them rest at room temperature for 30 minutes to an hour until the lemon extracts more juice from the strawberries and the sweetener dissolves to form a sauce.
Once the pound cake is finished and cooled, slice it into eight even slices. Serve a slice as the base of the WW Strawberry Shortcake, or break it up into smaller pieces and serve it that way. Top it with the macerated strawberries and about 2-3 tbsp of fat-free Reddi Wip per serving.

4 WW points when pound cake is sliced into 8 even slices and you use 2-3 tbsp of fat-free whipped topping.