Strawberry Shortcake

Strawberry Shortcake

Posted by Scott Farquharson on


  • 1 can light coconut milk, shaken
  • 1/4 cup maple syrup
  • 1 t vanilla
  • 3 c whole wheat pastry flour
  • 3 t baking powder
  • 2 t cinnamon
  • 1/2 t salt
  • 3 scoops Designer Egg Classic Vanilla Protein Powder
  • 2 lbs. strawberries, cored and sliced
  • 1 tub CocoWhip Topping or homemade coconut whipped cream


  1. Add shaken can of light coconut milk to large mixing bowl.
  2. Add maple syrup and vanilla.
  3. Whisk together until well-combined.
  4. Add all dry ingredients to wet mixture and fold together until combined.
  5. Line baking sheet with parchment paper.
  6. Scoop 1/2 cup batter servings onto parchment lined baking sheet, leaving 1-2 inches between each shortcake.
  7. Bake at 350 degrees for 20-22 minutes.
  8. Cut shortcakes sandwich style, and top with sliced strawberries and CocoWhip.
  9. Enjoy!!

By Megan Byrd, RD – The Oregon Dietitian

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