Much Healthier Strawberry Shortcake

I was intending to inform you that I ‘d purchased a home today. A charming 1930s Victorian farmhouse with high ceilings and great deals of huge windows. It was a blank slate on the within, so I might have made it precisely how I desired it to be. It was going to be the Cookie and Kate studio! I was going to have a gorgeous, practical cooking area for the very first time in my life! I was going to grow a garden in the side backyard!


Obviously, I got brought away and embellished everything prior to it was formally mine. Then, the owner took it off the marketplace, for factors that I will not bore you with, so it is not mine. I’ll simply keep residing in this lease home, with its low ceilings, dull cooking area and beige bed room walls … which now appear even lower, darker, and more like stained freight khaki shorts. Very first world issues.

On the benefit, I have strawberry shortcake to share today! The concept concerned me after I nailed among the baked products for the cookbook, which I am so fired up to show you next spring. I needed to determine how to make strawberry shortcake prior to summertime ended. Here it is. This one tastes like traditional strawberry shortcake, however it is made with entire grains and it’s naturally sweetened, too.

shortcake dough

I utilized coconut milk rather of whipping cream, and there’s no butter needed in the shortcake, so it’s quickly made vegan. The only technique with coconut milk is that you truly should utilize routine (as in, not light) coconut milk for the dish to work well, and you’ll require to chill one can (not both) in the refrigerator over night. Or hello, usage routine whipped cream rather. In either case, while this dish is more wholesome and nutritionally redeeming than basic strawberry shortcake, it is not a low fat dish.

At the threat of sounding paranoid, a couple health-related notes about active ingredients please purchase natural strawberries, as traditionally grown strawberries are the fruit with the greatest pesticide material. Likewise, please purchase coconut milk that can be found in BPA-free cans (like the Native Forest brand name and Trader Joe’s). The high fat material of coconut milk draws the BPA out of the liners, a lot more so than acidic tomatoes do. I was stunned when I discovered that just recently.

how to make strawberry shortcake

baked shortcake with strawberries

Delicious honey-sweetened strawberry shortcake with coconut whipped cream -

This healthier strawberry shortcake recipe is naturally sweetened, 100% whole grain and made with coconut milk instead of heavy cream! It's delicious and easy to make, too.

This strawberry shortcake recipe is the best! Naturally sweetened, whole grain, and delicious.

Much Healthier Strawberry Shortcake

  • Author: Cookie and Kate
  • Preparation Time: 30 minutes
  • Prepare Time: 20 minutes
  • Overall Time: 50 minutes
  • Yield: 9 portions 1 x
  • Classification: Dessert

5 from 10 evaluations

Traditional strawberry shortcake made much healthier this dish is made with honey or maple syrup, entire grains and coconut milk. So tasty! It’s vegan if you utilize maple syrup rather of honey. Dish yields 9 portions (so a fair bit if you’re serving simply 4 individuals, I ‘d most likely prepare simply 1 pound of strawberries, and delight in remaining shortcakes as though they are sweet biscuits).



  • 2 1/2 cups white entire wheat flour or routine entire wheat flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon fine-grain sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 cups routine (complete fat) coconut milk (from a well-shaken can at space temperature level *), plus more for brushing on the top
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar (optional), for spraying on the top

Coconut whipped cream can be changed with 2 cups routine whipped cream, if you choose

  • 1 can (14 ounces) routine (complete fat) coconut milk or coconut cream, cooled for a minimum of 12 hours
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon vanilla extract


  • 2 pounds fresh strawberries, hulled and sliced lengthwise, divided (reserve a couple of little, entire strawberries for garnishing, if you ‘d like)
  • 1 tablespoon honey or maple syrup


  1. Preheat the oven to 350 degrees Fahrenheit. Line a big, rimmed baking sheet with parchment paper and set it aside. Location a medium-sized glass or metal blending bowl in the freezer to chill for the whipped cream.
  2. To prepare the shortcake: In a medium blending bowl, integrate the flour, baking powder, salt and cinnamon. Stir to integrate.
  3. In a 2-cup liquid determining cup or smaller sized blending bowl, integrate the coconut milk, honey and vanilla. Blend to mix, then put the damp mix in to the dry.
  4. Blend with a huge spoon till you have a cohesive dough. If the dough is sticky and uncontrollable, let it rest for a couple of minutes if it’s still being hard, include another tablespoon of flour and stir simply till included.
  5. Gently flour your work surface area, and turn the dough over onto it. Knead the dough a couple of times, simply enough to bring the dough together. Then, press the dough into a square shape about 1 ″ deep.
  6. Utilize a sharp chef’s knife to slice the dough into 3 even columns and 3 even rows, to make 9 squares. Location the squares onto your ready flat pan, leaving a couple inches around every one. Brush the tops of the dough freely with coconut milk, and spray them with turbinado sugar, if utilizing. Bake for 20 to 22 minutes, till they are firm to the touch.
  7. On the other hand, prepare the coconut whipped cream: Open the can of cooled coconut milk or coconut cream, and scoop the strong white part into your cooled bowl, leaving the watery part behind. With an electrical hand mixer, beat till smooth and reasonably fluffy. Include the honey and vanilla extract and mix to integrate. Cool till you’re prepared to serve.
  8. To prepare the strawberries: Location half of the chopped strawberries in a medium blending bowl and mash them with a potato masher (or pastry cutter or huge fork) till juicy. Include the staying chopped strawberries and honey and stir to integrate. Reserve till prepared to serve.
  9. When you’re prepared to serve, thoroughly slice the shortcakes in half lengthwise with a paring knife. Leading the lower cut in half of each shortcake freely with chopped strawberries, followed by whipped cream. Leading with the upper cut in half of the shortcake. If you wish to make them additional decadent, include another dollop of whipped cream and perhaps a little strawberry on top. Serve right away.


Dish developed with recommendations to the New york city Times and King Arthur Flour.

Make it vegan: Usage maple syrup rather of honey.

▸ Nutrition Details

The details revealed is a quote offered by an online nutrition calculator. It needs to not be thought about an alternative to an expert nutritional expert’s suggestions. See our complete nutrition disclosure here.

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