Lighter Strawberry Shortcake


  • 1 & 1/3 c white whole wheat flour
  • 1 tsp baking powder
  • 2 eggs
  • 1/2 c agave nectar
  • 1/3 c vanilla Greek yogurt
  • 1 tbsp oil (I used olive – but you can use coconut, almond, etc.)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 c milk
  • 1 pint strawberries
  • 1  8 oz container of Cool Whip or whipped cream of your choice
  • Pre-heat oven to 325°F
  • Combine flour and baking powder.
  • Add agave, yogurt, oil, vanilla extract, almond extract, and milk.  Mix for 2 minutes, or until everything is incorporated.
  • Pour into well greased 8 inch round glass pie pan or 8×8 glass square pan.
  • Bake for 25-30 minutes, or until toothpick comes out clean.
  • Slice strawberries while allowing cake to cool completely.
  • Cut cake into pieces.  Place a large dollop of cool whip and a handful of strawberries on each piece. (The more strawberries the better!)
  • Serve & enjoy!

About the Author: Jenna Majchrzak has a sweet tooth but strives to eat healthy. In her spare time, she enjoys cooking and baking.

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