Description
This Healthier Strawberry Shortcake recipe offers a delicious twist on the classic dessert by using whole wheat flour and coconut milk for a lighter, dairy-free version. Fluffy baked shortcakes topped with natural coconut whipped cream and fresh, juicy strawberries create a perfectly balanced treat that is both satisfying and wholesome.
Ingredients
Shortcake
- 2 ½ cups white whole wheat flour or regular whole wheat flour
- 2 ½ teaspoons baking powder
- ½ teaspoon fine-grain sea salt
- ½ teaspoon ground cinnamon
- 1 ¼ cups regular (full fat) coconut milk (from a well-shaken can at room temperature), plus more for brushing on top
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar (optional), for sprinkling on top
Coconut Whipped Cream
- 1 can (14 ounces) regular (full fat) coconut milk or coconut cream, chilled for at least 12 hours
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
Strawberries
- 2 pounds fresh strawberries, hulled and sliced lengthwise, divided (reserve a few small, whole strawberries for garnishing, if desired)
- 1 tablespoon honey or maple syrup
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F. Line a large, rimmed baking sheet with parchment paper and set aside. Place a medium-sized glass or metal mixing bowl in the freezer to chill for whipping the coconut cream later.
- Combine Dry Ingredients: In a medium mixing bowl, stir together the whole wheat flour, baking powder, sea salt, and ground cinnamon until evenly mixed.
- Mix Wet Ingredients: In a liquid measuring cup or smaller bowl, whisk together the coconut milk, honey or maple syrup, and vanilla extract until blended well.
- Form the Dough: Pour the wet mixture into the dry ingredients and stir with a large spoon until a cohesive dough forms. If the dough is sticky and hard to handle, let it rest for a few minutes; if still sticky, gently fold in an additional tablespoon of flour.
- Knead and Shape Dough: Lightly flour your work surface and turn the dough out onto it. Knead a few times just until the dough comes together, then press it into a square about 1 inch thick.
- Cut and Bake Shortcakes: Using a sharp chef’s knife, slice the dough into 9 equal squares (3 rows and 3 columns). Place the squares on the prepared baking sheet with space between them. Brush the tops generously with coconut milk and sprinkle with turbinado sugar if using. Bake for 20 to 22 minutes until the shortcakes are firm to the touch and lightly golden.
- Prepare Coconut Whipped Cream: Open the chilled can of coconut milk or cream and scoop the solid white portion into the chilled bowl, leaving the liquid behind. Using an electric hand mixer, beat until smooth and fluffy. Add honey and vanilla extract, then mix until well combined. Refrigerate until ready to serve.
- Prepare Strawberries: Place half of the sliced strawberries into a medium bowl and mash them gently using a potato masher or fork until juicy but still chunky. Add the remaining sliced strawberries and honey, then stir to combine. Set aside until serving.
- Assemble and Serve: When ready to serve, carefully slice each shortcake in half horizontally with a paring knife. Spoon a generous amount of the strawberry mixture onto the bottom half of each shortcake, then top with a dollop of coconut whipped cream. Replace the top half, add extra whipped cream and small whole strawberries for garnish if desired. Serve immediately for best taste and freshness.
Notes
- Be sure to chill the can of coconut milk or cream for at least 12 hours to allow the cream to solidify for whipping.
- If the dough feels too sticky, resist adding too much flour to keep shortcakes tender; a brief rest usually helps.
- Turbinado sugar on top provides a nice crunch but can be omitted for a softer finish.
- Use fresh, ripe strawberries for the best flavor and natural sweetness.
- This recipe is naturally dairy-free and can be adjusted to vegan by choosing maple syrup instead of honey.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
