Sweet and Easy Strawberry Shortcake with Yogurt Honey Cream

Did you know that June 14 marks National Strawberry Short Cake Day? Go ahead and pull out your baking supplies! This recipe is wholesome, calorie-conscious and oh, so delicious—you’ll want to celebrate all summer long.

You’ll Need:

For the Cake

  • 1 1/3 cups whole wheat flower
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 cup low-fat milk
  • 1/3 cup coconut oil
  • 1/2 teaspoon vanilla extract
  • 4-5 cups ripe strawberries, sliced
  • 1/2 cup honey

For the Yogurt Honey Cream

  • 1 tsp fresh lemon juice
  • 1⁄2 cup cold plain reduced-fat Greek yogurt
  • 1⁄4 cold cup heavy whipping cream
  • 1 tablespoon honey

Mix it Up:

  • Preheat oven to 350 degrees and grease an 8×8-inch baking pan.
  • Mix dry ingredients in a bowl, then add eggs, milk, oil, honey and vanilla. Stir until ingredients are well mixed.
  • Pour batter into the greased pan and bake for 20-25 minutes.
  • While cake is cooling, combine the Yogurt Honey Cream ingredients in a bowl, and beat with a mixer until you begin to see soft peaks.
  • Cut the cooled cake into squares and plate.
  • Top cake with a spoonful of Yogurt Honey Cream and fresh sliced strawberries.