Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Healthy Strawberry Shortcake
Filled with all real food ingredients, this healthier Strawberry Shortcake with homemade whipped cream is a wholesome dessert your whole family will LOVE.
Yield: Makes 9 servings 1x
Prep: 30 minutesCook: 20-25 minutesTotal: 0 hours
Units:
Scale:
Ingredients
- 4–5 cups of fresh, sliced strawberries (sub: frozen and thawed sliced strawberries)
- 1–2 tablespoons sugar (you can 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, slightly cooled coconut oil (sub: avocado oil)
- 1 teaspoon vanilla extract
- 2 large eggs
- Maple Whipped Cream or Homemade Whipped Cream (or store-bought whipped cream)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch square baking pan.
- Toss the sliced strawberries in a bowl with 1-2 tablespoons of sugar. Set them aside to macerate while you make the cake. (I usually store mine in the fridge.)
- 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 18-23 minutes (or until a toothpick comes out clean).
- Allow the cake to cool. While it cools, whip up a batch of Homemade Whipped Cream or Maple Whipped Cream. Top each serving with fresh strawberries and whipped cream.
Notes/Tips
- If your cake doesn’t rise when baking, your baking powder may not be good anymore. How can you tell? Place 1/2 teaspoon powder in a bowl and cover with 1/4 cup boiling water. If it bubbles vigorously, then it’s still good. If there’s no or little bubbling, then it’s time to toss it.
- Note: This cake will have a distinct honey aroma and flavor to it, but it’s surprisingly not super sweet. Once paired with the strawberries and whipped cream, the sweetness is perfect!
- This is different than traditional shortcake but still delicious.
Find it online: https://thrivinghomeblog.com/healthy-strawberry-shortcake/
