If there ever was a summer dessert, this is it. Strawberry shortcake is a favorite in our house and since we don’t eat it too often, that makes it even more special.
There are so many different ways to make strawberry shortcake. Some people like to use a biscuit and other like the little spongecakes you can buy in the produce section…right next to the strawberries. I like to make our own little cake, because after all, this is a shortcake.
Nutritionally, let me tell you how this stacks up. We don’t like super sweet desserts, so this one is no different. We use the natural sweetness of these sun-ripened strawberries to give us the most sweetness.
There is one tablespoon of honey in the strawberries and 1/4 cup of sugar in the cakes, so that equals 15 teaspoons of sugar. That’s less than 4 teaspoons of added sugar for each serving. If you are working to stay within the American Heart Associations’s recommendation of no more than 6 teaspoons of sugar each day, this is a great choice for dessert.
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Strawberry shortcake
- Prep Time: 2 hours, 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
Description
If you are swimming in strawberries right now, you have a good problem. Dessert is at your fingertips with this favorite summer staple.
Ingredients
For the strawberries:
1 pound ripe strawberries, stems removed and sliced
1 tablespoon honey
For the cakes:
1/4 cup canola oil
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon table salt
2 tablespoons milk
For the whipped cream:
1/2 cup heavy whipping cream
Instructions
Add sliced strawberries to a bowl and drizzle honey over the top – stir and put in the refrigerator for at least two hours.
For the cakes:
Preheat oven to 350°F
In a small mixing bowl, add all of the ingredients for the cakes in the order listed and stir until just combined.
Line a baking sheet with parchment paper
Using a 1/4 cup measure, spoon 1/4 cup of mixture onto the baking sheet (the mixture will spread just a little, but not too much, so space these cakes apart) – make 4 cakes.
Bake for 10 minutes.
For the whipped cream:
Add the whipping cream to a stand mixer or use a hand mixer and whip for ~4-5 minutes or until stiff peaks form
Assemble the shortcakes:
Place one shortcake on a small plate and scoop 1/4 of the strawberries on top and scoop whipped cream on top.
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