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Healthy Strawberry Shortcake

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Ingredients

For the Strawberry Topping:

  • 4-5 cups fresh strawberries sliced
  • 1-2 tablespoons coconut sugar

For the Shortcake:

  • 1⅓ cups white whole wheat flour
  • 1 teaspoon baking powder
  • Pinch of sea salt
  • ½ cup milk any kind works!
  • ½ cup honey
  • ⅓ cup coconut oil melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Turbinado sugar optional

For Topping:

  • Whipped cream

Instructions

  • Preheat the oven to 350°F. Grease an 8×8-inch square baking pan.
  • Toss the sliced strawberries in a bowl with sugar. Set them aside to sweat it out.
  • In a medium mixing bowl, whisk together the flour, baking powder, and sea salt.
  • In another bowl, whisk together the milk, honey, oil, vanilla, and eggs. Add this wet mixture to the dry mixture.
  • Mix with a big spoon until you have a cohesive dough.
  • Lightly flour your work surface and turn the dough onto it.
  • Knead a few times and press into a square.
  • Cut the dough and place on baking sheet.
  • Brush with coconut milk and sprinkle with sugar.
  • Bake for 20-22 minutes until firm to touch.
  • Allow to cool. Top each serving with fresh strawberries and whipped cream.