Welcome to my Healthyish baking series! So many requests have come through for some delicious and healthy treats that are either light on calories or low-sugar. This has been a challenging yet super fun series to commence for The Miniature Life, particularly whilst aiming to live a healthier and deliberate lifestyle. My Healthyish Almond Strawberry Shortcake is packed with flavour, but is incredibly light. I use a combination of wholewheat flour, plain flour and almond flour to make a really light base.
This recipe came about after my sister-in-law asked me to make something a little healthier than cupcakes with her children. These children absolutely love berries, so I had to make something with delicious strawberries which are in season at the moment. To make this shortcake healthier, I also completely omitted refined sugar, and instead used some delicious smokey Maple syrup. Since there isn’t any egg in the recipe, it does take a little longer to bake, but boy is it worth it!
My entire apartment smelt like strawberry and rosemary for a good 3 hours!
If you are after some more baking and sweet recipes, be sure to check out my collection right here.
What you need?
This particular recipe is something I would call a standard recipe in terms of things you should keep in your repoitoire – something similar to the humble brownie or chocolate chip cookie.
Whilst you absolutely can combine all the ingredients well using a spatula or a wooden spoon, but making the investment for a stand mixer is a good idea as you bake more and more. The one I own isn’t anything fancy (no I don’t own a KitchenAid). I use the Breville Scraper & Beater and I absolutely love it. This stand mixer is super compact which is perfect for my apartment and small kitchen.
You are also going to need a square baking tin preferably in the size 8 by 8 by 2 inches / 20 by 20 by 5 centimeters. I use the beautiful rose gold tray by Wiltshire (also available on Amazon), which is readily available, but any good quality baking tray will do. You can find some great options on Amazon as well.
Possibly the most important tool in your kitchen is a scale. This is especially true for baking, or using ingredients that do not fit into a cup. I use this one which I purchased through Amazon. It is super useful for everyday cooks and chefs and comes at a great price too. I love that the battery can be recharged and it is very easy to clean too (*not sponsored!)
As always you will also need a silicone spatula and some baking paper, both of which are readily available at supermarkets and variety stores.
How to make Healthyish Almond & Strawberry Shortcake
Now to make our shortcake.
This recipe is super simple, and so so delicious. It’s the perfect recipe to quickly mix together and bake when you have guests about to pop over unannounced, particularly when the term “in-laws” are involved. I definitely classify this shortcake as one to serve the adults because it is a little bit offbeat and definitely is not very sweet
To start, always measure out your ingredients and have everything at room temperature. Sure, this recipe doesn’t use eggs, but the statement still applies. Unless otherwise mentioned, all the ingredients should be at room temperature.
Start by pre-heating your oven to 180 degrees Celsius or 350 degrees Fahrenheit and then line your brownie tray. The best way to line your tray is to cut 2 pieces of baking baking slightly thinner that the width of the baking tray. Ideally each strip should be spread across adjacent sides of the tray, as shown below in the photos.
Combine Wet Ingredients
In a bowl or jug (I do this in a spouted mug or measuring jug for easy pouring), coconut cream, a splash of water, vanilla extract, almond extract, olive oil and maple syrup, Whisk these ingredients together and set these aside.
Combine Dry Ingredients
In a mixing bowl combine the almond flour, whole wheat flour and plain flour along with the salt. Add the baking powder and baking soda to one side of the bowl and DO NOT MIX.
Add the Vinegar
Now, gently add the vinegar over the baking powder and baking soda on the side of the bowl. The apple cider vinegar will react with the soda and you should see some foaming and bubbling happening. This is a really important reaction to ensure your shortcake rises and bakes all the way through since there is no egg in the recipe.
Add the Wet Ingredients
To finish the batter, add the wet ingredients to the bowl and use a spatula to fold the ingredients. If you are using a stand mixer, use the slowest setting. Make sure you do not overbeat the batter and stop mixing once the ingredients are just combined. The shortcake will turn tough and chewy otherwise
Bake the Shortcake
Pour the batter into the prepared baking tray and arrange the sliced strawberries to cover the top. Place into the pre-heated oven and bake for 35 minutes, or until fragrant, golden brown and a knife comes out clean after inserting into the shortcake.
And that is it!
Do I have to make it vegan?
You absolutely don’t have to make it vegan, but I do suggest sticking to the coconut cream in this recipe. The cream offers a beautiful richness to the shortcake, that is just a touch more luxurious than using full cream cow’s milk.
Can I substitute coconut cream?
Of course you can, but as above, I do recommend sticking to using Coconut Cream. The closest substitutes would be to use coconut milk or creamy oat milk. Almond milk and soy simply don’t have the same level of richness for the recipe. You could experiment and try using a barista blend almond milk similar to this one, but it’s one to test out!
Here is the recipe card
Healthyish Almond & Strawberry Shortcake
Equipment
- 1 square baking tray
- 1 Spatula
- 1 Mixing bowl
Ingredients
- 120 g almond meal roughly 1 cup
- 57 g plain flour roughly ½ cup
- 57 g whole wheat flour roughly ½ cup
- 1 tbsp fresh rosemary leaves, finely chopped
- ¼ tsp baking soda
- 1½ tsp baking powder
- 1 cup light coconut cream
- ¼ cup light extra virgin olive oil
- ¼ cup maple syrup
- 1½ tsp vanilla extract
- ½ tsp almond extract
- 1 tbsp apple cider vinegar
- 120-130 g strawberries, thinly sliced
- rind of 1 small lime, grated
- pinch of salt
- small splash of water
Instructions
- Pre-heat the oven to 180°C/356°F and line a square baking tray with baking paper
- Mix a splash of water well into the coconut cream to loosen it up. Set aside
- Combine the flour, almond meal, lime rind, rosemary and pinch of salt in a mixing bowl
- Add the baking powder and baking soda to one side of the mixing bowl but do not combine.
- Add the apple cider vinegar directly over the soda and baking powder. The soda and apple cider vinegar should bubble on contact
- Add the vanilla extract, almond extract, olive oil, coconut cream (from step 2) and maple syrup into the mixing bowl and use the spatula to combine well. Do not overmix!
- Pour the prepared batter into the prepared baking tray and spread evenly
- Arrange the sliced strawberries across the top of the batter in lines
- Bake the shortcake for at least 35 minutes, until the shortcake is beautifully golden brown and the strawberries are visibly baked through
I hope you enjoy this delicious sort-of healthy recipe as much as I love making it. This is one of our favourite to make at home, and I love how simple it is to bring together.
Share your version of this recipe via Instagram @theminiaturelife and leave me a comment below!
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