Strawberry Shortcake Recipe (Made with Oats)
Strawberry Shortcake Recipe
Today I'm going to show you how to make strawberry shortcake.
This healthy strawberry shortcake is made with less sugar and butter than traditional ones, but still it's great in taste in texture.
This quick recipe is packed with nutrition, it's great as dessert, and it totally works for breakfast too!
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This is why you'll love this healthy shortcake:
-It's tender on the inside and crisp on the outside.
-It's not overly sweet.
-It's so easy to make.
-It's seriously delicous.
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STRAWBERRY SHORTCAKE RECIPE
(makes 8 shortcakes)
Ingredients:
Shortcakes:
1.5 cups ground oats or oat flour (150g)
1/2 cup spelt flour (65g)
2 tbsp tapioca starch or cornstarch
1 tbsp baking powder
1/4 tsp salt
3 tbsp butter (45g)
1 cup (minus 2 tbsp) milk, dairy on non-dairy (210ml)
1 tbsp maple syrup
Strawberry filling:
2 cups sliced strawberries (350g)
1 tbsp honey or maple syrup
1 tbsp lemon juice
Whipped cream:
3/4 cup heavy whipping cream (or coconut cream) (180ml)
1 tsp honey
1 tsp vanilla extract
NUTRITIONAL INFO - BISCUITS ONLY (per piece):
160 calories, fat 6.5g, carb 22g, protein 4.3g
NUTRITIONAL INFO - WITH TOPPINGS (per piece):
222 calories, fat 6.2g, carb 27.9g, protein 4.9g
Preparation:
Place a piece of butter in a freezer for 15 minutes.
Hull the strawberries and cut into quarters or in slices, transfer to a bowl, add honey and lemon juice, stir well and place in the fridge to macerate, for at least 30 minutes.
In a mixing bowl, add the dry ingredients, ground oats, spelt flour, cornstarch, baking powder and salt, mix to combine.
Grate your cold butter using a box grater over the dry mixture, gently stir with a wooden spoon.
Pour the milk and maple syrup over the oat mixture and genly stir until soft dough is formed, and there's no dry flour visible.
Scoop out the dough using a cookie scoop and place on a lined baking tray, you'll get 8 drop biscuits.
Bake at 400F (200C) for 15 minutes.
Let it cool for 2-3 minutes transfer to a wire rack, and let cool completely.
In a bowl, add cold heavy cream, honey and vanilla, and whisk until stif peaks form.
Cut your shortcake in half and serve with a spoonful of strawberry filling and honey whipped cream.
Enjoy!
Strawberry Shortbread I Big Little Recipes
This strawberry shortbread takes its cue from strawberry shortcake, and becomes the cutest lil' cookie that ever was. SUBSCRIBE TO FOOD52 ►►
A Big Little Recipe has the smallest-possible ingredient list and big, BIG everything else: flavor, ideas, holy-cow factor. Psst: We don't count salt or cooking fat (say, olive oil to sauté onions), since we're guessing you have those covered.
INGREDIENT LIST (Makes 12 cookies)
Glaze and sprinkles:
1/2 cup freeze-dried strawberries (9 grams)
1 cup powdered sugar (114 grams)
1/4 teaspoon kosher salt
3 tablespoons heavy cream, plus more as needed
Shortbread:
2 . cups all-purpose flour (257 grams)
2/3 cup powdered sugar (76 grams)
1 teaspoon kosher salt
1 . cup unsalted butter, cold, roughly chopped (226 grams)
1 1/4 cups freeze-dried strawberries (25 grams)
FULL RECIPE HERE►►
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As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Indulge in a Healthy Twist with High Protein Strawberry Shortcake | Low Calorie Dessert
My Strawberry Shortcake Recipe:
A) For the strawberry topping:
- 100g strawberries (sliced)
- 15g sugar free maple syrup (
- 5g erythritol (
B) For the cake:
- 125g egg whites
- 2g cream of tartar
- 1 packet zero calorie sweetener (
- 20g cookies n cream or vanilla whey protein (you can experiment with other flavours)**I usually use Myprotein or Canadian Protein**I used MP Combat cookies n cream in the video (it was on sale from Costco)
C) For the cream filling:
- 100g fat free Greek yogurt (I used Oikos)
- 15 grams vanilla casein
Macros for the entire recipe:
Calories: 299 calories
Fat: 1.09 grams
Carbs: 24.32 grams
Protein: 53.4 grams
Fiber: 3.6 grams
Sugar: 10.16 grams
The bread pan I used (
The hand mixer I used (
Disclaimer: Links included in the description above are affiliate links. If you purchase any of these products with the links I provided I may receive a small commission at no additional charge to you! Thank you for supporting my channel and I appreciate every single one of you!
Classic Strawberry Shortcake Recipe From Scratch | Easy Dessert Recipes | Cook #WithMe
Classic Strawberry Shortcake recipe with homemade buttery biscuits, sweet strawberry sauce, and freshly whipped cream are easy to whip up and and incredible dessert to share! Celebrate summer with the best strawberry sauce made in minutes from fresh strawberries, sugar and a quick 10 minutes in the saucepan. Traditional strawberry shortcake is one of a favorite easy desserts to share with friends and family!
Classic Strawberry Shortcake Recipe Ingredients
Homemade Buttery Biscuits
3 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/3 cup white sugar
1 teaspoon salt
12 tablespoons butter
1 cup milk
1 tablespoon white vinegar
2 tablespoons heavy cream
1/4 cup sugar for sprinkling on top of biscuits
Strawberry Sauce
4 cups sliced fresh strawberries
1/4 cup sugar
1 tablespoon lemon juice
Whipped Cream
2 cups heavy cream
1/2 cup powdered sugar
Classic Strawberry Shortcake Recipe Directions
Preheat oven to 425 degrees, and line a baking sheet with parchment paper.
Whisk together 3 cups of flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1/3 cup sugar and 1 teaspoon salt.
Grate 12 tablespoons of butter into the flour mixture. Use a fork or pasty blender to cut the butter into the flour until the mixture looks like coarse crumbs.
Mix 1 tablespoon white vinegar into 1 cup of milk (or substitute 1 cup buttermilk). Stir in buttermilk until the flour mixture is moistened. Do not overmix.
Form a handful of dough into a biscuit form, and place about 2 inches apart on the baking sheet. Brush the biscuits with the heavy cream, and sprinkle generously with sugar. Bake in the preheated oven until golden brown, about 15 minutes.
To make the strawberry sauce, combine the sliced strawberries with 1/4 cup sugar and one tablespoon of lemon juice in a medium size saucepan, and heat over medium heat, so juices develop and strawberries soften.
Whip 2 cups of heavy cream with 1/2 cup powdered sugar until soft peaks form.
Making strawberry shortcake from scratch is easy with this delicious recipe! My favorite why to serve this classic strawberry shortcake recipe is while the biscuits and berries are warm. Slice the biscuits in half, spoon on some of the strawberry mixture, layer with whipped cream and top with whipped cream.
Strawberry Shortcake From Scratch 00:00
Strawberry Shortcake Ingredients 00:37
Recipe For Strawberry Shortcake 00:45
Making Homemade Shortcake Biscuits 02:14
Strawberry Sauce For Strawberry Shortcake 03:45
Making Whipped Cream 04:08
Assembling Strawberry Shortcakes 04:22
Thank you so much for watching and I’ll see you in the next video!
xoxo Annie ♥
ABOUT COOKING UP LOVE:
Hi! I’m Annie, welcome to Cooking Up Love! We believe sharing homemade food with loved ones enriches lives and spreads joy! We’ll teach you how to make delicious food you will be proud to share with friends and family. Every day I'm in the kitchen making real life, great food that's super delicious, super simple and practically no-fail! I'm not a pro, but I've been in the kitchen for many, many years making meals that really work with busy family schedules. We’re sharing our favorite recipes so our children, family and friends can confidently make the dishes we’ve enjoyed over the years and share them within their own circles of love. ????
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Old Fashioned Strawberry Shortcake Recipe
My recipe for old fashioned strawberry shortcake...you know, the kind that's more like a biscuit than a cake. Also use other berries or peaches too...whatever you like--it's your masterpiece!
Get the PRINTABLE RECIPE here:
Old Fashioned Strawberry Jam Recipe:
INGREDIENTS
2 Cups All purpose flour
2 Tablespoons sugar Plus more for sprinkling
1 Tablespoon baking powder
1/2 Teaspoon salt
6 Tablespoons butter Chilled
3/4 Cup milk Plus more for brushing
4 Cups Strawberries Washed and hulled
1/2 Cup Strawberry jam Optional
2 Cups Whipping cream
1/4 Cup Confectioner’s sugar
1 Teaspoon vanilla
INSTRUCTIONS
In a large bowl combine flour, sugar, baking powder and salt. Mix well.
Add cold butter and cut in with a pastry blender or 2 knives until mixture resembles coarse oats. Add milk gradually, stirring to form a soft dough. Knead 5-6 times by hand so that leaves the sides of the bowl clean. Do not overwork. Cover with plastic wrap and chill in freezer for 30 minutes.
Preheat oven to 425F/218C. Line a baking sheet with parchment paper or leave ungreased. Divide dough into 8 equal portions and space evenly on baking sheet. Pat into neat rounds or leave them rustic. Brush tops generously with milk and sprinkle with more sugar. Bake 12-15 minutes or until puffed and lightly golden. Transfer shortcakes onto racks to cool.
Half or quarter strawberries and combine with jam, tossing to coat well. This step is optional and you can also sweeten with plain sugar or leave berries as they are. Set aside.
Using chilled bowl and beaters, whip cream until soft peaks form. Add sugar and vanilla and continue to beat until firm peaks form. To assemble shortcakes, split each one across the middle and place a dollop of whipped cream on bottom half. Top with a few strawberries, a little more whipped cream, then top with the second shortcake half. Add one more dollop of whipped cream and top with a single strawberry. Serve immediately.
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Japanese Strawberry Shortcake | One World Kitchen
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