As with most recipes I post here, our family devoured this healthy take on Strawberry Shortcake that was inspired by this recipe. 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 denser cake. Not quite what I expected but awesome none-the-less.
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, whole foods approach to this delicious dessert. We even ate it for breakfast the next day!
Now that blueberries are everywhere around these parts, I’m thinking this cake could be great with those, too. Enjoy!
- 1 1/3 cups whole wheat flour
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup honey
- 1/3 cup oil (I use coconut oil)
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 4–5 cups of fresh, sliced strawberries
- fresh whipped cream (whip some cream and add a little powdered sugar or stevia to sweeten)
- Preheat oven to 350 degrees. Grease an 8×8 baking pan.
- In a bowl, mix together flour and baking powder. Add in eggs, honey, oil, vanilla and milk. Stir by hand or with hand mixer until well mixed.
- Pour batter into the baking pan. Bake at 350° for 20-25 minutes (until a toothpick comes out clean).
- Allow cake to cool completely. Top with fresh strawberries and whipped cream.