Honey Sweetened Whole Wheat Strawberry Shortcake
Yields: 6 servings
Prep Time: 15 minutes
Total Time: 1 hour
The cake to this strawberry shortcake is not only made with whole wheat flour, but is also sweetened with honey, that pairs naturally with fresh strawberries and a bit of whipped cream.
1/4 cup packed brown sugar
1/4 cup plus 2 tablespoons quality honey
1/4 cup avocado oil
1 teaspoon pure vanilla extract
1 1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (2%) milk
1 1/2 cups whipped cream
1 1/2 cups diced fresh strawberries
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine brown sugar, egg, vanilla extra, avocado oil and honey* in a bowl. Mix well.
* If you measure the oil first in a 1/4 cup, following with the honey, it helps the honey from sticking to the measuring cup.
3. Add the whole wheat pastry flour, baking powder, salt and mix well.
4. Slowly incorporate the milk, 1/4 cup at a time, combining slowly and thoroughly. DO be cautious not to over mix.
5. Place batter in a greased 10.5 inch by 7 inch (if you use a different size, you may need to adjust cooking time). I used a Le Creuset rectangular baking dish.
6. Bake 18 – 22 minutes (20 was perfect for me each time) at 350 degrees Fahrenheit. Remove from oven and let cool completely.**
**Letting cool completely makes it much easier to slice the cake in half to assemble the shortcake dish.
7. When the cake is completely cooled, divide the cake into 6 pieces. Remove one piece at a time and slice it in half through the side. (see photo below) Top one side with 2 tablespoons of each the diced strawberries and then 2 tablespoons of whipped cream. Place the other cake half on top and repeat the process with the 2 more tablespoons of strawberries and 2 tablespoons of whipped cream. Repeat the process with the remaining slices.
6. Serve and enjoy!
It’s summer and strawberries are plentiful! They are so incredibly delicious that they pair so well with other lightly sweetened partners. We really enjoy strawberry shortcake in our house, and I often grab the cake part on a quick run to the store. Although, when looking at all of the sugar and saturated fat, I felt there had to be another way!
I used a bit of brown sugar (regular cane sugar would probably work, too), as I appreciate the light hint of molasses. Honey carried the rest of the sweetness, which naturally highlights the sweetness in the strawberries. Honey still has sugar, yet it also has antioxidants among some others benefits that are lacking in refined sugar.
Of course you can use extra whipped cream or strawberries, I simply felt this amount worked well for us. This shortcake is still a dessert, yet boasts a bit of extra nutrition from whole wheat flour, less refined sugar and using less oil.