Don't you just LOVE strawberry shortcake?
My mom has been making this a few times each year since as far back as I can remember. Yum! She has always used a regular homemade biscuit recipe, and I have followed in her footsteps.
We recently picked up a large order of sliced strawberries, so we had to figure out what to make out of the berries. We froze most of them, but also wanted to make strawberry shortcake, a favorite of all of ours.
I was interested in making this a healthier dessert than in the past.
Here's what I figured out to improve the health and nutrition of our strawberry shortcake. Lest you think I am an excellent experimenter with foods, I'll be truthful to say that I simply substituted the coconut oil for the shortening, the whole wheat pastry flour for the regular flour, and the organic evaporated cane juice sugar for the regular sugar. See, I'm not that much of a food genius. Sorry to disappoint you!
Healthier Strawberry Shortcake Makeover
Heat oven to 450° F. If your coconut oil is in liquid form due to a warm kitchen or hot weather, place the container into the freezer for a few minutes so it will set up a little bit more firmly. In large bowl, combine flour, sugar, baking powder, and salt. Cut coconut oil or natural into mixture using a pastry blender or stirring well, until mixture resembles fine crumbs.
Stir in milk until dough leaves sides of bowl. The dough will be soft and sticky.
Turn dough on to lightly floured surface. Knead dough lightly 10 times. Pat into a slightly greased 8x8" baking pan. Bake until golden brown, 12-14 minutes. Remove from oven to cool.
Slice warm or cooled shortcake into squares. Slice open each square and place face up onto bowls or plates. Serve sliced strawberries on top, along with a dollop or two of whipped cream. Serve and enJOY!
Here's your printable PDF version of Strawberry Shortcake Makeover!
Hi! I'm Julieanne!