Healthy Breakfast Strawberry Shortcake
It’s strawberry time and at our home that means breakfast strawberry shortcake! This recipe is a huge favorite! Breakfast strawberry shortcake is quite healthy and takes advantage of the best fresh fruit of the season.
It’s strawberry time! And that means strawberry shortcake for breakfast! It’s quite healthy, budget friendly and so so delicious.
Lancaster County is littered with stands at the end of farm lanes and people’s driveways selling fresh-picked strawberries for a song! Because these early summer gems don’t keep long we make the most of them and eat shortcake for breakfast!
I started making Breakfast Strawberry Shortcake when my children were little. And now they have little one’s of their own they are making this summer breakfast treat for them too.
WHAT IS BREAKFAST STRAWBERRY SHORTCAKE?
This recipe features a vanilla-infused shortcake topped with strawberries, or any other in-season fruit, and swimming in milk. That is how we usually eat it.
I added the whipped cream to show you how it can easily be turned into a dessert too!
The idea is to let the shortcake, which is baked in an 8×8 baking dish and then cut into squares, soak up the milk. So when you scoop up a big piece of shortcake you will get the milk along with a spoonful of strawberries. Yum!
TIPS FOR MAKING THE BEST STRAWBERRY SHORTCAKE
Here are a few tips that will help you make this the best recipe!
THE STRAWBERRIES
Get the freshest pick of the season fruit for this recipe. We eat shortcake with just-picked raspberries, blackberries, blueberries, and peaches. YUM! And buying in-season fruit is most economical.
Just look at those gorgeous strawberries! They are red and ripe all the way through. That means they are sweet.
USE BUTTERMILK NOT MILK
The shortbread recipe calls for buttermilk, something I don’t usually keep on hand. But I have a secret I keep in my frig that makes the best buttermilk. It’s a CULTURED BUTTERMILK POWDER. When mixed with milk it tastes and acts just like buttermilk!
Buttermilk has a distinctive tang! It’s the process of slightly sour milk that produces milk and lactic acid. Make sure you use buttermilk in this recipe because plain milk will not have the same results.
You can also substitute a scant cup of whole milk and a tablespoon of lemon juice or vinegar for buttermilk.
MAKING THE SHORTCAKE
The shortcake recipes is so easy-peasy to make. Just mix it up with a fork. No need for a hand held mixer. Mix the ingredients until they are just combined. In other words, don’t overmix!
THE RECIPE…
BREAKFAST STRAWBERRY SHORTCAKE
Ingredients
- 2 cups all purpose flour
- 1/3 cup sugar
- 1 TBS baking powder
- 1/2 tsp baking soda
- dash salt
- 1 cup buttemilk you can also use low fat
- 3 TBS canola oin
- 2 TBS vanilla
- strawberries
- milk
- whipped cream optional
Instructions
- Preheat oven to 425 degrees.
- Spray an 8 x 8 square pan with cooking spray.
- Put the flour, sugar, baking powder, baking soda and salt into a large bowl. Wisk to combine.
- Measure out 1 cup of buttermilk in a 2 cup measuring cup.
- Add the canola oil and the vanilla to the buttermilk.
- Pour the buttermilk mixture into the flour mixture and mix with a fork until just combined.
- Turn the shaggy batter out into the 8 x 8 square pan. Smooth the top of the batter with wet fingers to smooth it down.
- Bake for 18-20 minutes until the shortcake is done and golden brown.
- While the shortcake is baking wash and slice the strawberries. Set aside.
- Slice the shortcake into 9 pieces.
- To assemble: Put the shortcake in a bowl and add lots of strawberries and milk. Eat right away.
Notes
I hope you will try this scrumptious way to eat strawberry shortcake for breakfast with your favorite in-season fruit!
MORE STRAWBERRY SHORTCAKE RECIPES TO ENJOY…
SCRUMPTIOUS STRAWBERRY COBBLER
It is good to know someone else thinks out of the box for breakfast. I did mile at adding whipped cream to show it could be dessert. At our house whipped cream is a must with waffles and of course ice cream. I am making this for breakfast for the holiday weekend visitors!
HAPPY Memorial Day, Linda!
Have you ever tried spelt flour? It’s a type of whole wheat flour, but lighter than whole wheat. It’s made from the entire grain so it has more nutrients than white flour. It’s lower in gluten and has a nice flavour. We buy the whole spelt grain from Farmers’ market and grind our own on the pastry setting, but you can buy it anywhere. It’s pretty much all I use now.
Thanks for letting me know, Carolynn
Thanks for sharing great recipe, I’ve a small question the milk and butter you used in this is it cow milk based or soya milk based? Usually I prefer soya milk based, please let me knnow.
I use cow milk, give soy milk a try. Happy Summer!
Recipe is so easy! This recipe can be a breakfast cake, or a lovely dessert and did I say how easy it is to make! Three reasons I return to this recipe again and again- Flavor and texture complements many different fruits (strawberries are a favorite, but blueberries or peaches work too!), one bowl makes for quick clean up, and no mixer so you can make it early morning before your family is awake-quiet recipe! It’s good the next day but you can also cut into squares and freeze individual portions. When I’m asked for the recipe, I send a link to your website.