This simple super food ingredient is in season and nothing tastes better than a spectacular strawberry shortcake. This is a healthier version than your ordinary shortcake style, with a twist of stone ground whole wheat flour, coconut milk, local Rhode Island wildflower honey, fresh strawberry compote and real fresh whipped cream. What a simple and wonderful treat for Mother’s Day!!!

 

Oh…red, juicy, delicious strawberries are one of the healthiest fruits to incorporate into your natural diet. Strawberries are chock full of antioxidants and other essential nutrients that will reduce your risk of cancer, heart disease, inflammatory diseases, and birth defects as well as managing your weight in the process. So, no reason not to have this amazing fruit, especially when it is fresh in season. Delicious!!

 

 

 

INGREDIENTS:

1 1/3 cups whole wheat flour

1 tsp baking powder

2 eggs

1/3 cup local honey

1/3 cup olive oil

1/2 cup coconut milk

4-5 cups fresh strawberries

whipped cream

INSTRUCTIONS:

Mix together the flour and baking powder. Add in the eggs, honey, oil and milk. Stir well, either with a hand mixer or manual. Pour mixture into a greased 8×8 inch baking pan, Bake at 350 degrees for 20-25 minutes.

Allow cake to completely cool. Top with fresh strawberries and cream.

 

 

STRAWBERRY COMPOTE:

2 cups fresh strawberries

1/4 cup sugar

lemon zest

INSTRUCTIONS:

Combine strawberries, sugar and zest in a small sauce pan. Heat on medium high, begin cooking the strawberries, stirring occasionally. You will begin to notice, it giving out liquid and bubbling. Continue to stir until mixture thickens slightly. Turn off the heat and allow to cool. Refrigerate before serving.

 

 

WHIPPED CREAM:

1 cup heavy cream

1 tbsp sugar

INSTRUCTIONS:

Chill the clean bowl of a stand mixer and whisk attachment in the freezer for 10 minutes. Add all the ingredients to the bowl and whisk on high speed until medium peaks form, about 1 minute. Serve immediately. Easy breezy.

 

 

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