Easy and Healthy Strawberry Shortcake Recipe

Annette Reeder

5 from 1 vote

Prep Time 15

Cook Time 30

Total Time 45

▢ 6 cups fresh strawberries sliced other fruit is just as good
▢ 3 tablespoon sucanat or other sweetener, stevia or other non-calorie natural sweetener can be used
▢ 2 cups whole wheat pastry flour kamut, spelt, or other grains work well
▢ 3 teaspoons baking powder aluminum free
▢ 1/2 tablespoon salt Redmonds Real Salt
▢ 1 tablespoon vanilla real not imitation
▢ 1/3 cup softened butter organic
▢ 1 cup milk Raw milk is best, or use your favorite
▢ Cinnamon sucanat blend

Blend together flour, sucanat, salt and vanilla
Add in butter till ingredients resemble a crumbly mixture
Add in milk just until blended – don’t over-mix.
Spread into pan, I use an 8 x 8 inch USA pan.
Dot the dough with 1 extra tablespoon butter. Sprinkle with cinnamon sucanat blend
Bake uncovered in preheated oven at 450’ for 12-15 minutes
To serve: While hot, cut baked shortcake into squares or wedges; split each serving in half. In serving dishes, place prepared fruit between cut halves of cake and over top; top with whipped topping or yogurt
Enjoy and share a moment of great fellowship with your family!