Healthy Strawberry Shortcake Recipe
Healthy Strawberry Shortcake - this healthier version of strawberry shortcake is made with whole wheat flour and coconut sugar!
Ingredients
Whole Wheat Shortcakes:
- 1 cup unsweetened almond milk
- 2 teaspoons lemon juice
- 2 ¾ cups whole wheat flour
- ¼ cup coconut sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ cup salted butter cubed
- 1 tablespoon butter melted
- cane sugar
Macerated Strawberries:
- 2-3 cups fresh strawberries sliced
- 2-3 tablespoons sugar granulated or coconut
Homemade Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prep: Preheat oven to 400℉. Line a sheet pan with parchment paper. Place large metal bowl in freezer for 30 minutes.
- "Buttermilk": Combine 1 cup unsweetened almond milk and 2 teaspoons lemon juice in a small bowl to make "buttermilk"; whisk to combine and set aside.
- Dry Ingredients: In a large bowl, add 2 ¾ cups whole wheat flour, ¼ cup coconut sugar, 4 teaspoons baking powder, 1 teaspoon kosher salt and ½ teaspoon baking soda; whisk to combine.
- Make Dough: Add in butter cubes and use pastry cutter or fork to combine into coarse crumbs. Pour in "buttermilk" mixture. Use spoon to combine - the resulting dough should be shaggy looking. Pour dough out onto lightly floured surface.
- Make Shortcakes: Using your hands, work flour into a rectangle about 1 inch thick. Take two sides parallel to each other and bring in to meet in the middle. Work dough until it is flat again; about 1 inch thick. Repeat 1-2 more times ensuring your dough is ultimately between 3/4 - 1 inch thick. Use a 3 inch biscuit cutter to cut into circles/biscuits.
- Bake: Place biscuits on parchment-lined baking sheet, ensuring they are all touching (this helps them rise better). Brush with melted butter and sprinkle with cane sugar. Place in oven, middle rack, for 19-24 minutes. Remove from oven and let sit on hot baking sheet 5-10 minutes. Move to cooling rack and let cool fully before cutting into.
- Strawberries: While the shortcakes bake, place 2-3 cups fresh strawberries and 2-3 tablespoons sugar in a bowl and mix to combine. Let sit out on the counter, stirring every so often, for approximately 30 minutes or until the strawberries get juicy.
- Whipped Cream: Remove bowl from freezer. Add 1 cup heavy cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract to the bowl. Using either a stand mixer with a whisk attachment or a hand mixer, whip ingredients together on med/high speed for approx. 3 minutes or until stiff peaks form.
- Build Shortcakes: Cut shortcakes in half and serve with macerated strawberries and whipped cream!
Video
Notes
- *Dairy-Free Whipped Cream: if you want to go lighter on the dairy then feel free to make some dairy-free whipped cream instead!
- Storage: Store these in an air-tight container on the countertop for up to 5 days.
Nutrition
Calories: 323kcal | Carbohydrates: 40g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 611mg | Potassium: 211mg | Fiber: 5g | Sugar: 11g | Vitamin A: 592IU | Vitamin C: 19mg | Calcium: 175mg | Iron: 2mg
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