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Healthy Strawberry Shortcake
This healthy Strawberry Shortcake is homemade whipped cream worthy deliciousness your whole family will LOVE.
Yield: Makes 9 servings 1x
Prep: 10 minutesCook: 25 minutesTotal: 35 minutes
Units:
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Ingredients
- 4–5 cups of fresh, sliced strawberries (sub: frozen and thawed sliced strawberries)
- 1–2 tablespoons sugar (you could use coconut sugar or another unrefined sugar)
- 1 1/3 cups whole wheat flour (I highly recommend using the white whole wheat variety!)
- 1 teaspoon baking powder
- A pinch of sea salt
- 1/2 cup milk (your choice)
- 1/2 cup honey
- 1/3 cup melted coconut oil (sub: avocado oil)
- 1 teaspoon vanilla extract
- 2 large eggs
- Maple Whipped Cream or Homemade Whipped Cream (or store-bought whipped cream)
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Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch baking pan. (We love this one that is freezer-safe and oven-safe.)
- Toss the sliced strawberries in a bowl with 1-2 tablespoons of sugar. Set them in the refrigerator to macerate while you make the cake.
- In a medium mixing bowl, whisk together the flour, baking powder, and sea salt.
- In another mixing bowl or glass measuring cup, whisk together the milk, honey, oil, vanilla, and eggs. Add this wet mixture to the dry mixture and stir with a spoon just until combined. Do not overmix.
- Pour the batter into the baking pan. Bake for 20-25 minutes (until a toothpick comes out clean).
- Allow the cake to cool. Top each serving with fresh strawberries and whipped cream.
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