Description
A delicious and healthy twist on the classic strawberry shortcake, perfect for family gatherings and special occasions.
Ingredients
Scale
- 2 cups whole wheat flour
- 1/2 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsweetened almond milk
- 1/4 cup unsweetened applesauce
- 1 large egg
- 1 tsp vanilla extract
- 4 cups fresh strawberries, sliced
Instructions
- Preheat your oven to 350°F (175°C) and line a large sheet pan with parchment paper.
- In a large mixing bowl, combine whole wheat flour, coconut sugar, baking powder, and salt. Whisk until blended.
- In a separate bowl, whisk together almond milk, applesauce, egg, and vanilla extract.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Transfer the batter to the lined sheet pan and spread it evenly.
- Place the pan in the oven and bake for 15 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, toss the sliced strawberries with a drizzle of honey in a bowl and set aside.
- Once the cake is baked, let it cool for about 10 minutes, slice into squares and serve with the strawberries on top.
Notes
Serve warm topped with whipped coconut cream. Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: strawberry shortcake, healthy dessert, sheet pan dessert, summer recipes, quick dessert