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Shortcake Biscuits with Berries

October 2010

strawberries recipeWhen it comes to foods that fight breast cancer, it’s hard to beat strawberries. They’re filled with ellagic acid, which has been shown to help prevent breast, skin, lung, esophagus and bladder cancers. And, like other berries, they’re loaded with cancer-fighting nutrients such as vitamin C and fiber.

Try this healthy spin on strawberry shortcake to get your fill of breast cancer protection.


Canola oil spray
1-1/2 cups unbleached white flour
1/2 cup whole wheat or whole-wheat pastry flour
1/2 tsp. salt
4 tsp. baking powder
3 to 4 tbsp. sugar for the biscuits, plus more for the berries, according to taste
2 tbsp. butter, softened
4 tbsp. canola oil
1 cup fat-free (skim) milk
1 lb. fresh strawberries
1 pt. fresh blueberries or 2 cups frozen
1/4 cup orange juice
1 and 1/2 cups vanilla frozen yogurt, softened slightly (optional)


Preheat oven to 425 degrees. Spray a nonstick cookie sheet with oil spray. Set aside.

Hull strawberries and slice into a bowl. Add fresh blueberries, if using. Mix in orange juice and sugar to taste. Set aside 30 to 60 minutes. (If using frozen blueberries that are defrosted, stir in just before assembling shortcakes.)

In a medium bowl, mix together the flour, salt, baking powder and sugar. Use a pastry blender or a fork to cut the butter and oil into the flour mixture until it resembles coarse meal. Add the milk all at once. Stir until it is just incorporated and there are no lumps.

Form 8 biscuits by dropping well-rounded quarter cups onto the cookie sheet. Bake 15 to 20 minutes or until biscuits are done. (Use a toothpick to test centers.) Cool on a wire rack.

Use a serrated knife to gently slice off the top third of each biscuit. Top with some berries and juice. Lay the top third of the biscuit on berries. Top with more berries and juice. Place remaining berries around each biscuit. Garnish with frozen yogurt, if using, and serve.

Yield: 8 servings

Serving size: 1 biscuit

Each serving provides:
Calories: 270
Total fat: 11 grams
Saturated fat: 2 grams
Carbohydrates: 5 grams
Protein: 5 grams
Fiber: 4 grams
Sodium: 405 milligrams

Recipe courtesy of American Institute for Cancer Research

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© 2014 The University of Texas MD Anderson Cancer Center