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Healthy Strawberry Shortcake Cups - A Light, Fresh Dessert You’ll Love

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Fresh strawberries: 1.5 to 2 pounds, hulled and sliced
  • Honey or maple syrup: For sweetening berries and the shortcake
  • Lemon: Zest and juice to brighten the strawberries
  • Whole wheat pastry flour: For a tender, lighter shortcake
  • Almond flour: Adds moisture and a delicate crumb
  • Baking powder: For lift
  • Fine sea salt: A pinch to balance sweetness
  • Unsalted butter or coconut oil: Cold, for cutting into the flour
  • Unsweetened almond milk (or milk of choice): To bring the dough together
  • Pure vanilla extract: For both shortcake and topping
  • Plain Greek yogurt (2% or 5%): For the creamy topping
  • Heavy cream or coconut cream: Whipped with the yogurt for lightness
  • Optional garnishes: Fresh mint, extra lemon zest, or a few crushed pistachios

Method
 

  1. Prep the strawberries: In a bowl, combine sliced strawberries with 1–2 tablespoons honey or maple syrup, a squeeze of lemon juice, and a bit of lemon zest. Toss and let them sit for 15–20 minutes to macerate and get juicy.
  2. Preheat and prep: Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  3. Mix dry ingredients: In a large bowl, whisk 1 cup whole wheat pastry flour, 3/4 cup almond flour, 1.5 teaspoons baking powder, and 1/4 teaspoon salt.
  4. Cut in fat: Add 3 tablespoons cold unsalted butter (or firm coconut oil) in small cubes. Use your fingers or a pastry cutter to work it into the flour until it looks like coarse crumbs.
  5. Bring dough together: Stir in 1/2 cup almond milk, 1 teaspoon vanilla, and 1 tablespoon honey or maple syrup. Mix until just combined. The dough should be soft and slightly sticky—avoid overmixing.
  6. Shape and bake: Drop 8–10 mounds of dough onto the sheet, gently patting them to about 1-inch thickness. Bake 12–15 minutes until lightly golden and set. Cool on a rack.
  7. Make the topping: In a chilled bowl, whip 1/2 cup heavy cream (or whipped coconut cream) to soft peaks. Fold in 3/4 cup Greek yogurt, 1 teaspoon vanilla, and 1–2 teaspoons honey or maple syrup. Taste and adjust sweetness.
  8. Assemble the cups: Break shortcakes into bite-size chunks. In small glasses, jars, or cups, layer shortcake pieces, a spoonful of strawberries with their juices, and a dollop of creamy topping. Repeat layers once more.
  9. Finish and serve: Add a few fresh strawberry slices on top. Garnish with mint, lemon zest, or crushed pistachios. Serve right away for the best texture.