Healthy Strawberry Shortcake


My family is so excited that strawberry picking season has started!

One of my favorite memories as a kid was picking fresh strawberries with my family, and then coming home and enjoying homemade strawberry shortcake with my dad.  
The traditional version of shortcake has lots of carbs (hello, sugar and flour) so now that I’m preparing for my upcoming fitness competition, I’ve been testing out a lower carb, healthy strawberry shortcake recipe instead. 
This recipe is packed with protein and fiber and gives the taste of shortcake without all of the carbs. 
You could drop this dough into round shapes to create individual shortcakes, or do what I’ve done and throw it all in a pan. Either way, top with fresh strawberries, a little bit of unsweetened almond milk, or some homemade coconut whipped cream and you’re sure to have a dessert the whole family will love! 


Healthy Strawberry Shortcake
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  1. • 2 C almond flour/almond meal
  2. • 1 scoop PEScience Protein (Try it with Vanilla or Strawberry Cheesecake Flavor)
  3. • 2 t baking powder
  4. • 1/4 t salt
  5. • 1/2 C butter, melted
  6. • 4 eggs
  7. • 1/3 C water
  8. • Sweetener to taste — about 1/3 C stevia
  1. 1. Preheat oven to 350 F.
  2. 2. Butter a muffin tin.
  3. 3. Mix dry ingredients together well.
  4. 4. Add wet ingredients and mix thoroughly
  5. 5. Put in muffin tins (about 1/2 to 2/3 full) to make individual shortcakes or in a pan to slice and serve.
  6. 6. Bake for about 15 minutes.
  7. 7. Add 1 C fresh strawberries and top with coconut whipped cream.
BeyondFit Mom

healthy strawberry shortcake, coconut whipped cream 

Coconut Whipped Cream
This quick and healthy dairy-free alternative to traditional whipped cream is simple to make!
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  1. • 1 can Coconut Milk (full fat!)
  2. • 10 drops liquid stevia extract
  3. • Optional: vanilla extract to taste
  1. 1. Place the can of coconut milk in the refrigerator and chill overnight.
  2. 2. Place a medium-sized, deep metal mixing bowl and beaters in the freezer and chill.
  3. 3. Remove coconut milk from refrigerator, but do not agitate – you want it to remain separated.
  4. 4. Open the can and scoop off the cream layer that has risen to the top. Place cream in chilled bowl.
  5. 5. Beat the coconut cream on high speed for 2-3 minutes or until fluffy peaks form.
  6. 6. Add stevia drops and optional vanilla while mixers are going to incorporate.
BeyondFit Mom

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