Monday, June 20, 2011

Strawberry Shortcake

So, my husband mocks me for making this as a meal, but that's how I was raised! I mean in the summer we had strawberry shortcake a couple of times a month as a meal. Yes, a meal! So, maybe there typically there isn't protein in that meal, but I've got that covered! Seriously, live it up and have some tastiness for supper....not dessert! :) Put a little sweetness in your life!


2 pints strawberries smashed
6 eggs
1/2 C honey
1 Tbs melted butter
1/4 C vanilla or caramel Greek Yogurt (if you buy a 4 pack of Oikos brand it is one of the small cups)
1 1/2 Tsp baking powder
1 Tsp baking soda
2 1/2 C whole wheat flour
Vanilla Greek yogurt to top shortcake


Butter the bottom of a 9x13 baking dish and preheat oven to 350 degrees. Put a pan of water in the bottom of the over to create steam. In a medium bowl beat together the eggs, honey, yogurt and butter. Then mix in the dry ingredients. Once fully mixed use a large spoon to scoop heaps of the batter into the prepared baking dish. They will all run together, but will be easily pulled apart once baked. Bake for about 30 minutes or until the shortcake is cooked through. Use a tooth pick to check. Pull shortcake apart and serve covered in smashed strawberries and  put a good spoonful of Vanilla Greek yogurt on top. I use this in place of whipped cream. It adds protein and is way better for you! If you want to kick it up a notch you can add a tsp of vanilla extract to your yogurt and mix it in before you serve it. It adds a little more vanilla yumminess!


  1. This must be a Frick family thing, we also had shortcake for dinner during the summers (I still do when strawberries are fresh!). We used to add peanut butter to the top of our shortcake before we piled on the strawberries.

  2. I always add peanut butter too Carrie! Yum...haven't had good strawberries in a long time!