Summery Strawberry Shortcake
Serves: 8-10 people
Cooks In: 35 mins
- Preheat the oven to 180C (350F). Grease an 8×8-inch baking pan.
- In a bowl, whisk together the flour, baking powder, and sea salt.
- In another mixing bowl, whisk together the milk, honey, oil, vanilla, and eggs. Add this wet mixture to the dry mixture and stir with a spoon just until combined. Do not over mix.
- Pour the batter into the baking pan. Bake for 20-25 minutes (until a toothpick comes out clean).
- Allow the cake to cool. Top each serving with fresh strawberries and whipped cream.
Ingredients
- 4–5 cups of fresh, sliced strawberries
- 1–2 tbsp sugar (you could use coconut sugar or another unrefined sugar)
- 1 1/3 cups whole wheat flour
- 1 tsp baking powder
- A pinch of sea salt
- 1/2 cup milk (your choice)
- 1/2 cup honey
- 1/3 cup melted coconut oil (sub: avocado oil)
- 1 tsp vanilla extract
- 2 large eggs
- Whippable creamy oat or Fresh whipped cream
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