Strawberry shortcake is a classic dessert that brings joy to any occasion. This lightened-up version features fluffy shortcakes made with whole wheat flour and a rich coconut whipped cream that makes every bite satisfying without weighing you down.
This recipe tackles issues like blandness and heaviness in desserts, offering a lighter and flavorful alternative with strawberries and coconut ingredients.
I’ve faced my share of struggles with maintaining flavor while keeping things lighter. It can be tough to find a dessert that fits my health needs, but this one really shines. It’s refreshing and doesn’t sacrifice taste, even for a diabetic-friendly option.
What I love about this recipe is how quickly you can whip it up: just 15 minutes of prep and 12 minutes of baking later, you’ve got a delicious dessert. Each shortcake has a lovely texture that pairs perfectly with the sweet strawberries.
If you want something else that celebrates strawberries, check out my Strawberry Biscuits. They’re bursting with fresh flavor and are a great way to enjoy this summer favorite!
Table of contents
Why You Will Love This Recipe
- Fresh Flavor Burst , The strawberries in this dessert offer a natural sweetness that’s enhanced with a touch of maple syrup, creating a juicy topping for the shortcakes.
- Light and Fluffy Texture , Using white whole wheat flour along with baking powder ensures the shortcakes are light and airy, providing the ideal base for that rich coconut whipped cream.
- Health-Conscious Ingredients , With coconut oil and almond milk, this dessert remains vegan and dairy-free while still delivering satisfying flavors that everyone can enjoy.
- Make-Ahead Convenience , The shortcakes can be prepped in advance and refrigerated, making it easy to assemble this refreshing dessert whenever the craving strikes.
Lightened Up Strawberry Shortcake Dessert
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 shortcakes 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: diabetic
Description
Delicious strawberry saffron shortcakes that are perfect for a diabetic diet, featuring fresh strawberries and coconut whipped cream.
Ingredients
Scale
- 1 cup (120 g) white whole wheat flour
- 1 ½ teaspoons baking powder
- ⅓ cup (67 g) coconut sugar
- 3 tablespoons (45 ml) coconut oil
- ½ cup (120 ml) almond milk, unsweetened
- 2 pints (approximately 600 g) fresh strawberries, stems removed and sliced
- 1 tablespoon (15 ml) maple syrup
- ½ teaspoon vanilla extract
- 2 cups coconut whipped cream (made from 2–3 cans cold full-fat coconut milk)
- Fresh mint leaves (optional, for garnish)
- Coarse sugar (for sprinkling on shortcakes before baking)
Instructions
- Step 1: Preheat Your Oven: Heat the oven to 375°F (190°C). This temperature ensures the shortcakes bake evenly and rise well.
- Step 2: Prepare Strawberries: Remove stems and slice the strawberries crosswise. In a bowl, mix the sliced strawberries with 1 tablespoon maple syrup and ½ teaspoon vanilla extract. Set aside to marinate while you prepare the shortcakes. Optionally, stir them occasionally to enhance flavor development.
- Step 3: Combine Dry Ingredients: In a mixing bowl, whisk together 1 cup white whole wheat flour, 1 ½ teaspoons baking powder, and ⅓ cup coconut sugar until well blended, ensuring even distribution of leavening agents.
- Step 4: Mix in Coconut Oil: Using a fork or pastry cutter, mash 3 tablespoons coconut oil into the dry mixture until the texture resembles coarse crumbs. If coconut oil is too hard, let it sit at room temperature about 10 minutes before mashing to incorporate smoothly.
- Step 5: Add the Milk: Stir ½ cup almond milk and ½ teaspoon vanilla extract gently into the mixture until just combined. Do not overmix; stop as soon as no dry flour is visible to keep shortcakes tender.
- Step 6: Form Shortcakes: Using a ¼ cup measuring cup, scoop the dough and form disks ½ inch tall and about 3 inches across. Shape all shortcakes uniformly to promote even baking.
- Step 7: Brush & Sprinkle: Lightly brush the tops of each shortcake with almond milk and sprinkle with coarse sugar to add a crunchy, sweet finish after baking.
- Step 8: Bake Until Golden: Place the shortcakes on a baking sheet and bake for 10-14 minutes, or until golden brown and they spring back to the touch. If the tops brown too quickly, loosely cover with aluminum foil for the last 5-7 minutes of baking.
- Step 9: Cool Down: Transfer the shortcakes to a wire rack and let cool for a few minutes to firm up for easier assembly.
- Step 10: Assemble with Care: Top each shortcake generously with marinated strawberries and a dollop of coconut whipped cream. Garnish with fresh mint leaves if desired for presentation. Distribute strawberries evenly for balanced flavor in every bite.
Notes
- Room Temperature: Store unassembled shortcakes in an airtight container at room temperature for up to 2 days to maintain texture and freshness.
- Refrigeration: For assembled shortcakes, use an airtight container and keep refrigerated for up to 3 days; if possible, keep cream and strawberries separate until serving.
- Freezing: Wrap unassembled shortcakes tightly in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature before serving.
- If your strawberries lack sweetness, add an extra tablespoon of maple syrup about 10 minutes before preparing the shortcakes.
- Do not overmix when incorporating almond milk; mixing should be done swiftly within 30 seconds to avoid dense shortcakes.
- If coconut oil is too firm to mash properly, let it soften at room temperature about 10 minutes.
- For shortcakes that brown too fast, loosely cover with foil midway through baking to prevent burning for the remaining 5-7 minutes.
- Visual cues such as golden color and a gentle spring back to the touch indicate doneness.
- Gently warm shortcakes in a low oven until heated through, maintaining a light texture. Avoid overheating to prevent dryness.
- Serve shortcakes topped with fresh berries or a dollop of yogurt. Accompany with a mint salad or extra coconut whipped cream for added richness.
- Add a drizzle of maple syrup or a sprinkle of coarse sugar for extra sweetness.
- Use shortcakes as a base for strawberry shortcake parfaits or layered desserts like berry trifles. Add crumbled cookies for texture variation.
- Substitute strawberries with other fresh or frozen berries for a different fruit profile.
- Replace coconut sugar with granulated sugar if preferred for sweetness and light texture.
- To accommodate non-vegan diets, substitute coconut oil with unsalted butter and use regular dairy milk instead of almond milk.
- Choose ripe, firm strawberries that are bright red for best flavor and juiciness; avoid overly soft berries to prevent soggy toppings.
- Use unsweetened almond milk to control overall sweetness; regular or other plant milks may be used as alternatives.
- Ensure baking powder is fresh for proper rising; check expiration before use.
- Employ pure vanilla extract for superior flavor over imitation varieties.
- Coconut whipped cream made from chilled full-fat coconut milk adds dairy-free richness and should be prepared by chilling the cans thoroughly before whipping.
Nutrition
- Serving Size: 1 shortcake
- Calories: 350
- Sugar: not specifically quantified
- Sodium: not specifically quantified
- Fat: not specifically quantified
- Saturated Fat: not specifically quantified
- Unsaturated Fat: not specifically quantified
- Trans Fat: 0g
- Carbohydrates: not specifically quantified
- Fiber: not specifically quantified
- Protein: not specifically quantified
- Cholesterol: 0mg
Ingredient Notes
- Sugar: Use granulated sugar for sweetness and to help create that lovely, light texture in your shortcake. It dissolves well and blends nicely with other ingredients.
- Fresh strawberries: Go for ripe, juicy strawberries, they’re what make this dessert shine! Look for ones that are bright red and firm. If they’re too soft, they may be overripe.
- Almond milk: This dairy-free option adds moisture without weighing down the dessert. Choose unsweetened for better control over sweetness. You can use regular milk if preferred.
- Baking powder: This is key for that fluffy texture! It helps the shortcake rise properly, so make sure it’s fresh for the best results. Check the expiration date before use.
- Vanilla extract: Use pure vanilla extract for a warm, inviting flavor that enhances the strawberries. Avoid imitation vanilla for the best taste, as it tends to be too artificial.
- Greek yogurt: Opt for plain Greek yogurt to add creaminess and tang, helping balance the sweetness of the strawberries. It thickens the batter and keeps it moist; you can substitute with a dairy-free yogurt if needed.
- Vegetable oil: A light oil, such as canola or sunflower, ensures the cake stays tender. It also helps achieve moisture without adding heavy flavor. Avoid olive oil, which can overpower the dish.
- Sugar: Use granulated sugar for sweetness and to help create that lovely, light texture in your shortcake. It dissolves well and blends nicely with other ingredients.
- Fresh strawberries: Go for ripe, juicy strawberries, they’re what make this dessert shine! Look for ones that are bright red and firm. If they’re too soft, they may be overripe.
- Almond milk: This dairy-free option adds moisture without weighing down the dessert. Choose unsweetened for better control over sweetness. You can use regular milk if preferred.
- Baking powder: This is key for that fluffy texture! It helps the shortcake rise properly, so make sure it’s fresh for the best results. Check the expiration date before use.
- Vanilla extract: Use pure vanilla extract for a warm, inviting flavor that enhances the strawberries. Avoid imitation vanilla for the best taste, as it tends to be too artificial.
- Greek yogurt: Opt for plain Greek yogurt to add creaminess and tang, helping balance the sweetness of the strawberries. It thickens the batter and keeps it moist; you can substitute with a dairy-free yogurt if needed.
- Vegetable oil: A light oil, such as canola or sunflower, ensures the cake stays tender. It also helps achieve moisture without adding heavy flavor. Avoid olive oil, which can overpower the dish.
Recipe Tips
- If your strawberries aren’t sweet enough, add another tablespoon of maple syrup while they marinate, about 10 minutes before preparing shortcakes.
- For shortcakes that hold their shape, ensure your dough isn’t overmixed when stirring in almond milk, which should be done within 30 seconds.
- If your coconut oil is too hard, let it sit at room temperature for about 10 minutes before mashing into the flour mixture for better incorporation.
- When shortcakes brown too quickly, cover loosely with aluminum foil midway through baking to prevent burning for the last 5-7 minutes.
- If you anticipate leftovers, store shortcakes and toppings separately in airtight containers up to 2 days for optimal freshness.
Serving Suggestions
Serve this strawberry shortcake with a side of fresh berries or a dollop of yogurt. Pair it with a refreshing mint salad or whipped coconut cream for added richness.
Add to smoothies or create strawberry shortcake parfaits for a fun twist. Use as a base for a berry trifle or layer in crumbled cookies for texture.
Top with a drizzle of maple syrup or a sprinkle of coarse sugar for extra sweetness. Enhance with a scoop of coconut whipped cream or fresh mint leaves for flavor.
Recipe variations
- You can use fresh or frozen strawberries for the shortcake dessert. Fresh ones provide juicier slices, while frozen can be thawed for convenience and similar flavor.
- Add 1 tablespoon of maple syrup and ½ teaspoon of vanilla extract to the sliced strawberries to infuse sweetness and natural aroma before assembly.
- Either coconut oil or unsalted butter can be used in the shortcake dough, allowing adjustments for vegan or non-vegan preferences without altering texture significantly.
- If making for more servings, double the flour to 2 cups and increase baking powder to 3 teaspoons. Baking time remains 10-14 minutes per batch.
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How to Store?
To keep your Lightened Up Strawberry Shortcake Dessert fresh and delicious, follow these storage tips:
Room Temperature: Place shortcakes in an airtight container at room temperature for up to 2 days to maintain texture and freshness.
Refrigeration: Store assembled shortcakes in an airtight container in the refrigerator up to 3 days. Keep cream and strawberries separate if possible.
Freezing: Wrap unassembled shortcakes in plastic wrap and place them in a freezer bag. Freeze up to 2 months. Thaw at room temperature.
Other Recipes You’ll Love
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