A healthy Summery Strawberry Shortcake by nutritionist Jennifer Medhurst

Summery Strawberry Shortcake

July 28, 2021
Serves: 8-10 people Cooks In: 35 mins
  1. Preheat the oven to 180C (350F). Grease an 8×8-inch baking pan.
  2. In a bowl, whisk together the flour, baking powder, and sea salt.
  3. 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.
  4. Pour the batter into the baking pan. Bake for 20-25 minutes (until a toothpick comes out clean).
  5. Allow the cake to cool. Top each serving with fresh strawberries and whipped cream.


  • 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