Strawberry Shortcake Trifle

I received free samples of SPLENDA® Naturals Sugar & Stevia Blend mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.

Growing up, my mom made us some INCREDIBLE strawberry shortcakes for dessert. Homemade buttermilk biscuits, sliced in half, then filled with mashed strawberries and fresh whipped cream. They were (and still are) heaven! We most recently had them for our dessert after Easter dinner! 

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With all the strawberries in farmers markets and grocery stores this time of year, I just had to come up with some way to use them and I immediately thought of my mom's specialty. Nothing like a little inspiration from The Recipe Redux partnering with SPLENDA® Naturals Sugar & Stevia Blend to get my creative juices flowing! Being me, of course, I had to give it a little nutritious upgrade. I swapped out your traditional (very) buttery buttermilk biscuits for a less buttery, whole wheat version. I also traded in the whipped cream for a high protein, greek yogurt lemon custard (custards are more traditional for trifles). And finally, instead of using just plain sugar in all of these components, I opted for my new favorite sugar substitute: SPLENDA® Naturals Sugar & Stevia Blend. There are only 2 ingredients: cane sugar and stevia! No artificial nuthin' here, folks! One half teaspoon of this blend gives you all the sweetness one full teaspoon of sugar will give you, so I ended up needing much less sweetener overall. 

You may have noticed in my other recipes that I stick to natural sweeteners - honey, maple syrup, etc. Stevia is the number one natural sugar substitute I recommend to my clients. Truth be told, I don't use it myself because my tastebuds are pretty sensitive to it's bitter aftertaste. HOWEVER, there are some foods I eat that contain stevia and I'd never know if I didn't look at the ingredients. SPLENDA® Naturals Sugar & Stevia Blend., my friends, is one of those products! I don't get ANY bitter aftertaste. It also bakes just like sugar, so the taste is great and the sugar content is reduced by half! Win-win! 


To the right are some step-by-step photos of the biscuit making process. It really is a simple, quick recipe. You don't need to be a pastry chef to master these. If you don't have biscuit cutters, just a regular old circular cookie cutter or cut the dough in a circular pattern with a knife. 




The yogurt "custard" filling couldn't be easier - just add ingredients to a bowl and mix to combine. The only variation I played with was the amount of lemon zest used. If you use the zest of a whole lemon, the lemon flavor is definitely noticeable, which I really liked. If you don't like quite a powerful lemon essence, try using the zest of only 1/2 a lemon. 



The strawberry filling takes just a little prep. Clean, core and mash the fruit to release the juices and you're in business. I have a great little tool called a strawberry huller that makes this easy work. Most kitchen stores carry them (pictured below on the left). If you don't want another gadget in the kitchen drawer, try a spoon! I used a 2 lb container of strawberries for this recipe, which worked out to about 4 cups of the filling. 



And finally, the fun part: Assembly! Just layer the ingredients, one on top of the other, for a beautiful party-ready end result! This is a great dish for a brunch, backyard BBQ, birthday party, or all of the above! It's perfectly fresh, tangy and sweet all at once and thanks to SPLENDA® Naturals Sugar & Stevia Blend, the sugar content is kept in check! I'll take a lower sugar dessert option any day! 


Strawberry Shortcake Trifle

Serves 8 - 10

Total time: 30 minutes

While this may look like a lot of instructions, this whole dish takes no more than 30 minutes to make and assemble all the parts. It’s really quite easy! Just make and bake the biscuits, stir together the yogurt ingredients, mash the strawberries, and throw them all together in a dish!

Lightened-up whole wheat buttermilk biscuits

(makes 18-20 small biscuits)


  • 2 cups whole wheat flour
  • 2 Tbsp SPLENDA® Naturals Sugar & Stevia Blend
  • 1 Tbsp cornstarch
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup chilled, unsalted butter cut into small cubes
  • 3/4 cup cold buttermilk (or ¾ cup regular milk + 1 Tbsp fresh lemon juice - a great buttermilk substitute...because who ever buys and uses a whole pint of buttermilk!)


  1. Preheat oven to 450 degrees.
  2. Sift together flour, SPLENDA® Naturals Sugar & Stevia Blend, cornstarch, baking soda, baking powder and salt into a medium bowl.
  3. Add butter and blend using a pastry blender/dough cutter (pictured), fingers or fork until all lumps of butter are gone and mixture looks like a coarse meal. This takes a couple minutes and a bit of persistence! :)
  4. Add buttermilk to other ingredients and combine using pastry blender until dough ball forms (pictured).
  5. Place dough ball on a floured surface (either a pastry cloth/silicone mat or countertop work well) and knead it a handful of times until all cracks in dough are smoothed out.
  6. Roll dough to about 1/2 inch in thickness.
  7. Use a small biscuit or cookie cutter (mine was 2” in diameter) to cut out biscuits and place on a nonstick, ungreased baking sheet.
  8. Place in preheated oven and bake for 10 minutes or until biscuits have risen and tops are golden brown.

Greek yogurt lemon vanilla “custard”


  • 2 cups plain nonfat greek yogurt  
  • 1 tsp vanilla extract
  • zest of ½ - 1 whole lemon (use zest of whole lemon for a stronger lemon flavor)
  • 1/3 cup SPLENDA® Naturals Sugar & Stevia Blend


Add all ingredients to a medium bowl and stir to combine.

Strawberry filling


  • 4 cups macerated strawberries (or any berry you like!)
  • 1 Tbsp SPLENDA® Naturals Sugar & Stevia Blend


Place wash, de-stemmed strawberries in a medium bowl with SPLENDA® Naturals Sugar & Stevia Blend. Macerate (or break apart) the strawberries until they look chopped and have released their juices. A pastry cutter or potato masher work well to macerate berries!

To assemble the trifle:

  1. Break biscuits in 1/2 or crumble into large chunks to line the bottom of a medium trifle dish.
  2. Top biscuits with layer of greek yogurt custard, then top custard with a layer of strawberries. Continue to layer biscuits, custard and berries until you’ve used up your ingredients.
  3. Garnish with more lemon zest, a sliced strawberry or mint. Dig in and serve to a hungry crowd at your next summer picnic, potluck, or backyard BBQ!

Biscuit recipe adapted from: