Moist Healthy(ish) Strawberry Shortcake for a Crowd
Th is the perfect recipe for strawberry shortcake that feeds a crowd--when you want to have the best summer dessert but not make time-consuming individual desserts. I've made some modifications to this version to make it a bit healthier, and it is still so moist, delicious, and easy!
Servings: 15
Ingredients
- 1 1/2 cups of all-purpose flour
- 1 1/2 cups of white whole wheat flour
- 1 cup of granulated sugar scant
- 1 1/2 tablespoons of baking powder
- 1/2 teaspoon of kosher sea salt
- 1 teaspoon of cinnamon
- 1/2 cup of melted unsalted butter
- 1/2 cup of oil olive or avocado
- 2 cups of low-fat buttermilk
- 1 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of almond extract
- Prepped diced strawberries see notes
- Whipped cream
Instructions
- Preheat oven to 350 F. Grease a 9x13 pan (clear glass is preferred). You can also make these as a jelly roll or cupcakes, though baking time will vary.
- In a large bowl, whisk together the flour, sugar, cinnamon, salt, and baking powder.
- Add in the buttermilk, vanilla, almond extract, melted butter, and oil, and whisk together making sure you don't have dry streaks. It’s okay to have a few lumps, you don’t want to over-stir. The batter will be thick.
- Pour the batter into a greased pan and spread evenly, then bake until golden on top and a toothpick comes out clean (22-30 minutes for a 9×13 pan). For cupcakes or jelly roll pan, my guess is bake for about 5 minutes less but I haven't tried it.
- Serve with whipped cream and strawberries. You can make the cake ahead of time, it’s great for a few days.
Notes
To make the strawberries: I cut up my strawberries into bite-size pieces, sprinkle with a little bit of granulated sugar, a bit of vanilla, a bit of fresh lemon juice and some lemon zest. Shake it together, and let sit in the fridge for at least a few hours to form a nice syrup (the strawberries macerate and let off juice). I strongly prefer whipped cream.
Nutrition
Serving: 1piece