I still remember the first time I had strawberry shortcake at my grandma’s house in Tennessee. The sweet strawberries, the soft biscuit, that fresh whipped cream… it was magic. Now, I make this healthier version every spring — and it still brings smiles around the table, especially when the berries are perfectly ripe!

Ingredients:

For the strawberries:

• 1 lb fresh strawberries, hulled and sliced

• 2 tbsp honey or maple syrup

• 1 tsp vanilla extract

For the shortcakes:

• 2 cups all-purpose flour (or 1:1 gluten-free flour)

• 1 tbsp baking powder

• ¼ tsp baking soda

• ½ tsp salt

• 2 tbsp coconut sugar or regular sugar

• ½ cup cold unsalted butter, cubed

• ¾ cup buttermilk (or ¾ cup milk + 1 tsp lemon juice)

• 1 tsp vanilla extract

For the whipped cream:

• 1 cup heavy cream (or coconut cream for dairy-free)

• 1 tbsp maple syrup or powdered sugar

• ½ tsp vanilla extract

Instructions:

1. Prep the strawberries:
   In a bowl, combine sliced strawberries, honey, and vanilla. Let them sit for 30 minutes until they get juicy and sweet.

2. Make the shortcakes:
   Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Cut in the cold butter until crumbly. Add buttermilk and vanilla, mixing gently just until combined.

3. Shape and bake:
   Turn dough onto a floured surface, gently pat into a 1-inch thick rectangle, and cut into rounds using a biscuit cutter. Place on parchment-lined baking sheet and bake for 12–15 minutes or until golden brown. Cool slightly.

4. Make whipped cream:
   Beat heavy cream, sweetener, and vanilla until soft peaks form.

5. Assemble:
   Slice shortcakes in half. Layer with juicy strawberries and whipped cream, then top with the other half and more cream + berries. Serve immediately!

Nutrition (per serving):

Serves: 6 | Prep Time: 20 mins | Total Time: 45 mins
Calories: 320 | Protein: 5g | Carbs: 38g | Fat: 17g | Fiber: 3g | Sugar: 11g