In honor of National Strawberry Shortcake Day, we are digging into this lightened up strawberry shortcake recipe with much enthusiasm. Made with whole grains, no butter, and natural sweeteners, this is a healthy strawberry dessert you’re going to love.
Traditionally, strawberry shortcake is made with buttery biscuits, heavy cream, and table sugar. While the classic is delicious, it’s not very health conscious, especially when you’re trying to eat clean.
Instead, to create this lightened up strawberry shortcake recipe, you’re going to be using coconut milk as an alternative to heavy cream. You’ll also be using honey (or maple syrup if you want to make this a vegan recipe) to sweeten the dessert as a healthier swap for granulated sugar.
Because of strawberry shortcake’s delicate and fresh nature, it’s best served immediately after assembling. This strawberry shortcake recipe is perfect as a dessert for an intimate dinner or as an accompaniment to afternoon tea.
As a shortcut to this recipe, you can also use store-bought coconut whipped cream. This way, you’ll just need to prepare the biscuits and then assemble them with the whipped cream and strawberries.