
Strawberry Shortcake
- Prep Time: 10 min
- Cook Time: 24 min
- Total Time: 34 minutes
- Yield: 8 1x
- Category: Recipes
- Method: Too Easy
Description
A simple homemade cake, freshly whipped cream and honey-coated macerated strawberries make this strawberry shortcake the perfect summer dessert for any occasion.
Ingredients
Shortcake
- 2 cups white whole-wheat flour
- 1 & 1/2 teaspoons baking powder
- 1/4 teaspoon Himalayan pink salt
- 1/2 teaspoon cinnamon (optional)
- 1 cup milk, room temperature
- 1/4 cup honey
- 1 teaspoon pure vanilla extract
- 2 tablespoons coconut oil, melted
- 1 egg
- 3 cups fresh strawberries, stem removed and sliced lengthwise; divided
- 1 tablespoon honey
Homemade whipped cream (optional)
- 1 cup heavy whipping cream, cold
- 1–2 teaspoon(s) pure maple syrup
- 1 teaspoon pure vanilla extract
For serving
Instructions
To prepare strawberries
- Place 2 cups of the sliced strawberries in a medium-large mixing bowl. Mash them with a potato masher or the back side of a large fork until macerated and juicy.
- Add remaining strawberries and honey; stir to combine. Place in the fridge to let flavors marry for at least 2 hours before serving.
Whipped cream
- In a medium bowl, add ingredients and use an immersion blender or electric mixer on high speed until stiff peaks form, about 2-3 minutes.
- Immediately spoon over your shortcake and strawberries or place in an airtight container and chill in the refrigerator for up to 48 hours.
- If the whipped cream loses its volume, whip it with an electric mixer or by hand to re-thicken.
Shortcake
- Preheat oven to 350 degrees. Lightly coat an 8×8-inch cake pan with coconut oil.
- In a medium-large mixing bowl, combine dry ingredients (white whole-wheat flour, baking powder, Himalayan pink salt, cinnamon). Stir to combine.
- In a medium-large bowl, combine wet ingredients. Whisk to combine. Gradually add dry mixture to wet mixture and stir.
- Bake for 22-24 minutes, until a toothpick comes out clean.
- Let the shortcake cool for at least 10 minutes before cutting into it.
Serving
- Gently cut a piece of shortcake and put it in a small bowl (can be served cold or warm). Pour milk over the shortcake (about 3/4 cup per piece).
- Top with the strawberry mixture (with some of the juices) and the whipped cream. Serve immediately.
Notes
Always check for FfL-friendly ingredients.
We recommend organic ingredients when feasible.
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