Fitness Friendly Strawberry Shortcake


Fitness Friendly Strawberry Shortcake

Strawberry shortcake is generally accepted as a dessert, but I can’t think of a single reason why it can’t be breakfast.

I’m featuring the regular recipe for Strawberry Shortcake on my GroceryShrink blog.  I make both this one and the fitness version and bake them in the same oven.  Three of us need the Fit Mama version and the other 5 need the regular one, so that’s the perfect compromise.  You can see the difference in how they look below.  The Fit Mama recipe also happens to be gluten free.

Healthy and Regular shortcake side by side

The one on the left is regular, the one on the right is Fit Mama.  (The regular one is darker because I put it in the oven to bake while I was spreading the Fit Mama one in it’s pan and it got a few extra minutes.)

Strawberies Kwik Kut

I sprinkle my strawberries with Truvia to help bring out their natural sweetness. I use 1 packet per pound but you can adjust that to taste.  Truvia helps them juice a little, but not as much as sugar does.

Kwik Kut Strawberries

There are many ways to chop the strawberries, but I use a kwik-kut.  That’s what my mom used and her mom before her.  It doubles as a biscuit cutter and saves room in the drawer.

We used real whipped cream on ours, but you could use whipped coconut cream or even Cool Whip if you prefer.

Fit Mama Strawbery Shortcake

Fit Mama Strawberry Shortcake

1 1/4 cup Trim Healthy Mama Baking Blend*

2 tsp baking powder

2 Tbs Trim Healthy Mama Gentle Sweet or 1/4 cup Truvia

3 Tbs butter

2 Tbs Coconut Oil

1 egg

2/3 cup unsweetened vanilla almond milk

Preheat oven to 400 degrees. Combine baking blend, gentle sweet, and baking powder in a bowl.  With a pastry cutter cut in butter and coconut oil.  In a small bowl beat egg and almond milk.  Stir into baking blend mix until moistened.  Spread into a greased 8″ round pan. Bake for 15-18 minutes or until golden on the top.  Let cool in the pan for 15 minutes, then carefully remove to a serving dish.

Carefully cut the round into 8 wedges.  Split the wedge (it will be crumbly, so move slowly) and fill with whipped cream and chopped strawberries.

Nutrition facts for just the cake portion: 1/8 of the cake = 123 calories, 11 g fat; 3g net carbs; 5g protein

The regular recipe has: 265 calories; 14g fat; 30g net carbs; 5g protein

*If you don’t have baking blend on hand you can substitute this:

1 cup oat fiber; 1/2 cup ground flax meal; 1/2 cup almond meal; 1/2 cup coconut flour; 2 tsp xanthan gum or glucomannan powder


Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *