Updated and reposted from June 2012
As with most recipes I post here, our family devoured this healthy take on Strawberry Shortcake. The key to this dish is two fold: a) good strawberries macerated with just a pinch of sugar, and 2) fresh whipped cream (please don’t ruin this with whatever it is that Cool Whip is…ick!). I must warn you though, if you’re accustomed to the classic biscuit or sponge cake versions, this was neither. Instead, this Strawberry Shortcake was a moist, sweet and yet, more-dense cake. Not quite what I expected but awesome none-the-less. We even ate it for breakfast the next day!
What makes this Strawberry Shortcake healthier than other recipes, you ask? Everything is made with whole food ingredients instead of processed foods that have been stripped of their nutrients. Whole wheat flour, honey (and not too much really), fresh strawberries, coconut oil, eggs, and organic milk and cream make for a healthier, real foods approach to this delicious dessert.
- 1⅓ cups whole wheat flour
- 1 teaspoon baking powder
- 2 eggs
- ½ cup honey
- ⅓ cup coconut oil
- 1 teaspoon real vanilla extract
- ½ cup milk
- 4-5 cups of fresh, sliced strawberries
- fresh whipped cream (beat whipping cream until soft peaks form; add a bit of stevia for sweetness)
- Mix together flour and baking powder.
- In a separate bowl, combine eggs, honey, oil, vanilla and milk.
- Add the wet ingredients to the dry ingredients. Stir well or mix well with hand mixer.
- Pour into a well buttered 8×8 inch baking pan.
- Bake at 350° for 20-25 minutes.
- Allow cake to cool completely. Top with fresh sliced strawberries and whipped cream.