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A Healthier Take on Strawberry Shortcake for a Big Group

May 14, 2017

I want to eat this all day, every day.

It’s no secret that there are a few select foods that I could literally could eat every single day and not get tired of them.  Nachos (and I do), a good burger, and my homemade strawberry shortcake.  My homemade strawberry shortcake is sublime.

I stumbled upon this recipe years ago when I needed to come up with a dessert for like 15 people.  Individual shortcakes would have been way too time-consuming (and quite frankly they’re kind of dry), but I had it stuck in my head that I wanted to use the pounds of strawberries that my mom had.  And then I found the original recipe I’ve adapted here…as my original post mentioned, I’m obsessed.  It’s literally the best.

healthier-strawberry-shortcake-for-a-big-group-nessa

But, as with many recipes, I wanted to see if there was a way to make it just a tad more healthy—cut down on the calories just a bit, but also bringing in some healthier elements.  And the fact is, I might like this version even just a bit more.

I cut the sugar a bit, and it definitely doesn’t lose anything.  And then I’ve substituted half of the flour for whole wheat (or white whole wheat, which is a bit softer), which gives it a great heartiness and also a slightly nutty, warm flavor that I really love.  You can make this ahead of time when feeding a big group and it’s the most moist, fragrant, yummy summer dessert I can think of.  Pair it with fresh strawberries and a bit of homemade cinnamon whipped cream, and you’ve got yourself a winner!

healthier-strawberry-shortcake-for-a-big-group-dry-ingredients

Preheat oven to 350 F.

In a large bowl, stir together the flour, sugar, cinnamon, salt, and baking powder.

healthier-strawberry-shortcake-for-a-big-group-wet-ingredients

healthier-strawberry-shortcake-for-a-big-group-batter

Add in the buttermilk, vanilla, almond extract, and melted butter, then mix well. It’s okay to have a few lumps, you don’t want to over-stir.

healthier-strawberry-shortcake-for-a-big-group-batter-pan

Pour/spread the batter into a greased pan and spread evenly.  It’ll be pretty thick.

healthier-strawberry-shortcake-for-a-big-group-baked

healthier-strawberry-shortcake-for-a-big-group-baked-side

Bake until golden on top and a toothpick comes out clean (25-35 minutes for a 9×13 pan or cupcakes). For a jelly roll pan, just bake for about 5 minutes less.

healthier-strawberry-shortcake-for-a-big-group-slice

healthier-strawberry-shortcake-for-a-big-group-finished

healthier-strawberry-shortcake-for-a-big-group-done

This is perfect for making ahead of time too (key for prepping for a large gathering), just make sure to cover it to keep it fresh.  Top with fresh berries and homemade whipped cream.

You might also like:

  • Almond Pavlova with Balsamic Berries & Whipped Cream (gluten-free)
  • The Original Moist Strawberry Shortcake for a Big Group
  • Oat & Brown Sugar Strawberry Shortcake

A Healthier Moist Strawberry Shortcake (for a Large Group)

Makes a 9×13 pan, 12 cupcakes, or one jellyroll pan
  • 1 1/2 cups of all-purpose flour
  • 1 1/2 cups of white whole wheat flour (or regular whole wheat)
  • 1 cup of sugar
  • 1 1/2 tablespoons of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1/2 cup of melted unsalted butter
  • 1/2 cup of oil
  • 2 cups of low-fat buttermilk
  • 1 1/2 teaspoon of vanilla extract
  • 1/2 teaspoon of almond extract
  • I cut up my strawberries into bite-size pieces, sprinkle with a little bit of granulated sugar, a tablespoon or two of water, a bit of vanilla, and (if I have it) some lemon zest, shake together, and let sit in the fridge for at least a few hours to form a nice syrup.  I also throw some cinnamon and a bit of almond extract into my homemade whipped cream.
  1. Preheat oven to 350 F.
  2. In a large bowl, stir together the flour, sugar, cinnamon, salt, and baking powder.
  3. Add in the buttermilk, vanilla, almond extract, and melted butter, then mix well. It’s okay to have a few lumps, you don’t want to over-stir.
  4. Pour the batter into a greased pan and spread evenly, then bake until golden on top and a toothpick comes out clean (25-35 minutes for a 9×13 pan or cupcakes). For a jelly roll pan, just bake for about 5 minutes less.  You can make it ahead of time, it’s great for a few days.
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A healthier take on easy, super moist strawberry shortcake for a big group gathering, can be made ahead

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Welcome to my little corner of the internet! I created this blog for people who love cooking & baking but are challenged to find the time and energy to do it. Recipes run the gamut from super healthy to indulgent, but the focus is on using REAL food no matter what.

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