Recipe: Strawberry Shortcake Stacks

My wonderful friend (and BFF 4-eva) Kelly brought me a pint of strawberries. Isn’t she the best? I didn’t want to just eat the strawberries by themselves so I decided to make Strawberry Shortcake but I wanted to put my own healthified spin on it. My Strawberry Shortcake Stacks recipe has only 175 calories. For a dessert, that’s pretty sweet (ha!).

This recipe is super easy to make and is completely delicious. At 9 servings, you’ll be able to feed an army, but what’s even better is that you can refrigerate any leftovers separately and have a tasty dessert the next day too!

Strawberry Shortcake Stacks

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 9

Calories per serving: 175

Fat per serving: 7

Strawberry Shortcake Stacks


  • 1 pint fresh strawberries, trimmed and cut into 4 slices each
  • 2 T sugar
  • 1/2 of a 17.3oz package of puff pastry (1 sheet), thawed
  • 1 container (8oz) fat free whipped topping, thawed


  1. Heat oven to 400 degrees. Combine the sliced strawberries and sugar in a medium bowl. Refrigerate.
  2. Unfold the pastry sheet on parchment paper forming a square. Cut the pastry sheet into 9 squares by cutting 3 strips (along the fold lines) and then cutting each strip into 3 squares.
  3. Place pastries on parchment-lined baking sheet and bake for 15 minutes or until golden brown (don’t remove them too soon!). Remove from baking sheet and place on wire rack to cool for 10 minutes. Split each pastry into 2 layers horizontally making 18 squares total.
  4. If desired, put thawed whipped topping in a bowl and whisk rapidly until smooth.
  5. Spread whipped topping on bottom pastry layers and top with strawberries. Add second pastry on top and add another layer of whipped topping and strawberries.

Quick Notes

You don’t have to whisk the whipped topping but if you want a creamier consistency, I highly recommend whisking it. If you’re hungry and can’t wait to eat it, then just plop it on top right out of the container. I also recommend refrigerating the strawberry and sugar mixture for about an hour for extra yumminess.


You may substitute regular whipped topping but it will increase fat and calories. Also, if you prefer to make homemade sweetened whipped cream, beat 1-1/2 cups heavy cream, 3 tablespoons sugar, and 1/2 teaspoon vanilla extract in a large bowl with an electric mixer on high until stiff peaks form.

7 Responses to "Recipe: Strawberry Shortcake Stacks"
  1. Kelly Gray says:

    YAY!!!!!!!!!!!!!! Those look so yummy!!! I’m glad you were able to use the strawberries for something awesome! 😀

  2. Amanda T says:

    OMG! They look so delicate! I have to try these!

  3. I heart puff pastry 🙂

  4. Rory Townsley says:

    This is a very easy and delicious recipe. 

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