Healthy Strawberry Shortcake
By
When fresh strawberries are in season, nothing much tastes better than Strawberry Shortcake. This variation of Strawberry Shortcake is lightly sweetened with honey and made with whole wheat flour. We had the entire cake eaten up in just a few minutes!
Strawberry Shortcake
1 1/3 cups whole wheat flour (I use freshly ground whole wheat)
1 t. baking powder
2 eggs
1/2 cup honey
1/3 cup oil (I use coconut oil)
1 t. vanilla extract
1/2 cup milk
4-5 cups of fresh, sliced strawberries
Whipped cream (fresh cream whipped to form soft peaks, with a bit of stevia added for sweetness)
Mix together flour and baking powder. Add in eggs, honey, oil, vanilla and milk. 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 strawberries and whipped cream. (9 servings)
If you’d like more ideas for what to do with all the fresh strawberries that are in season right now, you may want to take a look at this fun recipe list!
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Looks yummy! I love strawberries, but find that store bought always smell better than they taste. I can’t wait to dig in some organic ones. Hopefully picked by us :-)
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Yum, this looks great! Can’t wait to try it. :)
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So glad you are making real strawberry shortcake–moist cake not dry, dry bisquits!
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YUMM!!!
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This looks amazing. I’d love to try it if the fiber count were high enough. I usually eat whole grain stuff, but I’m thinking that freshly ground whole wheat would be quite fibrous (which brings down the net carb count), since it’s home-milled. Do you know if this is true?
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Laura Reply:
June 11th, 2010 at 8:31 pm
Since I grind the flour myself, it is whole grain. Every bit of the wheat goes into the flour.
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This looks so good! Can’t wait to try it!
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Great healthy recipe for the upcoming Father’s Day!
how does the shortcake taste? like regular shortcake? will the picky men in the family be able to tell that this is “health” food?
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Laura Reply:
June 11th, 2010 at 8:32 pm
I haven’t eaten a regular shortcake in such a long time…I really don’t know. This cake tasted only slightly sweet..a little spongy…and totally awesome with strawberries and whipped cream. The two eggs and the honey make it moist. Mmm…I’m going to have to make another cake!
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Sounds so good, but unfortunately I’ll have to wait for next year to try it. Our strawberries here in MD have been done for a couple weeks already! :( I was wondering, where do you get your stevia? We’re on a very strict diet, and the one sweetener hubby’s allowed to eat is stevia, but I’ve looked on Amazon, and there are lots of names for it ~ just wondering what you use.
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Laura Reply:
June 11th, 2010 at 8:34 pm
I order mine from Azure Standard…my favorite to use is NuNaturals…liquid form.
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Can’t wait to find strawberries on sale!
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I’ve been looking for something other than that angel food cake (?) version of shortcake from the store. So thanks heaps for this. Yummo!!!
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The ingredient list calls for baking powder, but the instructions mention baking soda. I’m about to try this and will probably use powder and just hope that’s the one I need. I’ll figure out if it’s not, but you might want to edit so other readers don’t get confused like I did.
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Laura Reply:
June 11th, 2010 at 8:35 pm
Oops! Thanks so much for pointing out my typo! You’re right…it IS baking POWDER. I’ll go edit it now!
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OOOOO, this looks good!! I can’t wait. We will have fresh strawberries soon and ready to pick at a U-Pick place close to us. I will definitely be trying this recipe.
On a side note, I just purchsed the white cheddar cheese (Landmark?) from Azure. Have you had success with freezing that at all? I bought a five-pound loaf.
Second side note, I am doing a giveaway for anyone interested. http://travelinpilgrim.blogspot.com/2010/06/fabulous-friday-finds-and-giveaway.html
Thanks for the great recipe!!!
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Laura Reply:
June 11th, 2010 at 8:36 pm
LOVE Landmark raw white cheddar!! Yes, it freezes just fine. I always buy a case at a time and freeze what I don’t need right away.
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Oh I cannot wait to try this one. I am so glad that I finally have a desert that I will not feel bad about eating. Diabetes sure does limit what you eat. Thanks for the recipe.
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This looks yummy-licious. I must and have to try this recipe, especially since I love strawberries. Thanks so much for sharing. Have a bless weekend!!!
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This looks amazing. I would love to make this for Father’s Day.
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I made this tonight and it turned out fabulous! As a sidenote I did use the powder not the soda….Thanks for making such delicious and healthy desserts!
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Laura Reply:
June 11th, 2010 at 8:36 pm
Yeah, I just edited that…sorry for the confusion!
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Got this blog post, shortly followed by a different blog post about home canning and I was off to find the nearest strawberry farm. So… we went strawberry picking today… in the rain! But now we have approx. 6 pounds of strawberries, and I’m making your shortcake tonight. ;-) Even my baby boy is getting a couple pureed with his banana. YUM!!!
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Antoinette Reply:
June 12th, 2010 at 6:55 pm
Gobbled this up after dinner. It was so yummy!!! :-D
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Yum, Laura! I linked to this on my weekly roundup. Thankfully I learned the family we sit next to at church has an overproducing patch before I tracked down a place to buy berries! Whoo!
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can’t wait to make it for my bible study girls tomorrow :-)
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You come up with the best desserts! Our strawberry picking season is behind us here in Virginia, but the organic Driscoll’s at the grocery store are still a fantastic price for now. I’m going to make up this tasty treat for the family this week. Thank you again!
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Made this last night and it was a big hit! I only used 1/3 cup honey and it was plenty sweet. My next project will be adapting it to be a soaked recipe – looks like it should work perfectly.
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Can I use applesauce instead of oil?
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Laura Reply:
July 7th, 2010 at 9:42 am
Sure!
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How do you make your whip cream? Every time I try, it turns into butter.
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Laura Reply:
August 19th, 2010 at 6:55 pm
I whip it with my electric beaters. :)
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How do you think this shortcake recipe would work as a layer cake, with your chocolate fudge frosting? I’m looking to make a healthier version of yellow cake with chocolate frosting for my dad’s retirement party and this is the closest thing I’ve found so far.
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Laura Reply:
April 7th, 2011 at 7:13 am
Um, yeah…I think it would work great and reading about it makes me want to make one!! :)
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Just wanted to share that I was looking online for a healthier shortcake recipe and had just thought to myself “Why haven’t I already checked out Heavenly Homemakers?” when your recipe came right up in the google search. Love your blog and have been trying some new ingredients. My husband still thinks the coconut oil is strange, wonder what he’ll think when I pull out the coconut flour?
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I made this several times last year and am so excited that strawberry season is back (I’m in the Bay Area, so it pretty much lasts half the year)! I’m making this tomorrow for our church’s Sunday dinner. Love it when I can serve sweet nourishing recipes that everyone loves! I make this with fresh ground soft white wheat (pastry flour) and no one would guess its whole wheat.
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How do you make healthy homemade whipped cream for the strawberry shortcake.
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Laura Reply:
May 19th, 2012 at 5:13 pm
I just whip “heavy whipping cream” until soft peaks form, add a little bit of stevia or powdered sugar, maybe a drop of vanilla and it’s done!
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Tried it and realized there is no salt in the recipe(?) it really is better with a bit added.
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Thank you! I have had such a hard time in the past finding a healthy shortcake recipe. This one was wonderful!
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Whipped this up today using fresh-milled 1 c. oat flour and 1/3 c. rice flour. Super delicious! Thanks for the recipe!
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I used Canola oil & my cake turned out somewhat dry. Any suggestions on how to make it a little more moist?
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Laura Reply:
February 5th, 2013 at 1:40 pm
Hmm, maybe try butter next time to see if that works?
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Can I use the last of our frozen strawberries from last year? How would you recommend preparing them? Thank you!
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Laura Reply:
April 4th, 2013 at 8:24 am
Yes, I’d probably cook them down in a saucepan with a little sugar (sucanat or honey) to make a syrup. Yum!
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Thank you! This will now be my to-go recipe for shortcake. It was wonderfully fluffy and had just a hint of sweetness — which is how I like it. I used white whole wheat flour and just a smidge of AP flour. Half coconut oil and half butter made the cake nice and moist. I wanted to bring down the glycemic index, so I macerated fresh strawberries in coconut sugar and used stevia as you suggested, for the whipped cream. Yum!
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