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    Strawberry Shortcake Recipe (Made with Oats)



    Strawberry Shortcake Recipe (Made with Oats)

    Strawberry Shortcake Recipe

    Today I’m going to show you how to make strawberry shortcake.

    This healthy strawberry shortcake is made with less sugar and butter than traditional ones, but still it’s great in taste in texture.

    This quick recipe is packed with nutrition, it’s great as dessert, and it totally works for breakfast too!

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    This is why you’ll love this healthy shortcake:
    -It’s tender on the inside and crisp on the outside.
    -It’s not overly sweet.
    -It’s so easy to make.
    -It’s seriously delicous.

    STRAWBERRY SHORTCAKE RECIPE
    (makes 8 shortcakes)
    Ingredients:
    Shortcakes:
    1.5 cups ground oats or oat flour (150g)
    1/2 cup spelt flour (65g)
    2 tbsp tapioca starch or cornstarch
    1 tbsp baking powder
    1/4 tsp salt
    3 tbsp butter (45g)
    1 cup (minus 2 tbsp) milk, dairy on non-dairy (210ml)
    1 tbsp maple syrup
    Strawberry filling:
    2 cups sliced strawberries (350g)
    1 tbsp honey or maple syrup
    1 tbsp lemon juice
    Whipped cream:
    3/4 cup heavy whipping cream (or coconut cream) (180ml)
    1 tsp honey
    1 tsp vanilla extract

    NUTRITIONAL INFO – BISCUITS ONLY (per piece):
    160 calories, fat 6.5g, carb 22g, protein 4.3g

    NUTRITIONAL INFO – WITH TOPPINGS (per piece):
    222 calories, fat 6.2g, carb 27.9g, protein 4.9g

    Preparation:
    Place a piece of butter in a freezer for 15 minutes.

    Hull the strawberries and cut into quarters or in slices, transfer to a bowl, add honey and lemon juice, stir well and place in the fridge to macerate, for at least 30 minutes.

    In a mixing bowl, add the dry ingredients, ground oats, spelt flour, cornstarch, baking powder and salt, mix to combine.

    Grate your cold butter using a box grater over the dry mixture, gently stir with a wooden spoon.

    Pour the milk and maple syrup over the oat mixture and genly stir until soft dough is formed, and there’s no dry flour visible.

    Scoop out the dough using a cookie scoop and place on a lined baking tray, you’ll get 8 drop biscuits.

    Bake at 400F (200C) for 15 minutes.

    Let it cool for 2-3 minutes transfer to a wire rack, and let cool completely.

    In a bowl, add cold heavy cream, honey and vanilla, and whisk until stif peaks form.

    Cut your shortcake in half and serve with a spoonful of strawberry filling and honey whipped cream.

    Enjoy!

    47件のコメント

    7. @sharongow5739 on

      Greetings Sasha (President Oats)!
      I made your Honey Oat bread yesterday and I absolutely love it. Last weekend I made the Carrot cake and it was such a wonderful treat as well. My in-laws loved it. So excited to try this new recipe. Thank you for dedication to the Oat Community. Take care and all the best. Sharon 🙂

    9. @austeka on

      Low your recipe !! Could you make an oat version of the Cookie Crisp cereal that’s not high in added sugar ?!

    13. @DadsDishes on

      Great tip with the honey /lemon juice combo instead of sugar! I was skeptical that the texture could be similar to shortcake with oats but it sure looks similar, hmmmm, I'll have to do a taste test 😅

    16. @toddlevine9377 on

      Wonderful, tasty recipes. Great presentation and easy to follow instructions. Is it possible to include calorie and/or nutritional info? That would be a helpful addition. 🙏🙏 Your time and effort’s are much appreciated! Cheers!

    19. @lilliansayshi on

      Food has been a struggle for awhile now after having to alter my diet due to health issues, but your channel has been SO comforting!! Thank you so much for all the recipes. OMG the dang cinnamon rolls… I cannot wait to make these shortcakes, the bagels, etc. I'm obsessed with oats too!! lol

    22. @lorill2631 on

      Thanks so much for your healthier recipes! I know how powerful oats are and during 2020 I included oats into my diet on a daily basis. Reviewed my yearly blood work results today and had several positive changes. Not sure I can give all the credit to oats however I’m sure they played a role. Thanks for all your recipes! Would love to see more savory recipes 😊

    23. @factoraavion2874 on

      I know this isn't dessert but can you show us a healthy French onion soup. I am craving a French onion soup without sooo much calories.

    29. @DeeLove1 on

      "and forget about Cool Whip, this home made whip cream is the real deal", (3:02)
      I love his accent and love how he just gets right to the point.
      I will be making his strawberry shortcake but I will be substituting the butter with coconut oil for an even healthier option.
      Either way, I am sure it will taste great. Thank you so much for sharing Sasha! (-; <3

    31. @lorill2631 on

      Hey Sasha, picked 5 lbs + of fresh strawberries today … had to revisit this recipe… all turned out great, but I missed the instructions to use a cup of milk minus 2 TBL… so my free form cakes spread out… will still use and crumble on the fruit… so I got creative and to use up the last of the runny batter, I put the batter in a ramekin. I highly suggest this as it is so pretty… all in all very tasty! Thanks 🙏

    40. @Unknown2Yoo on

      What is the function of the rice flour or spelt flour in the shortbread recipe? I have to stay away from wheat and rice as much as I can, so if I knew what those were doing (crisping? binding? softening?) then I could probably find a suitable replacement. Thank you!

    42. @Sam-ie1qv on

      I'm a big fan of any kind of strawberry cake or biscuit, so I'l give this a try and I know it's will taste amazing 😻😻

    43. @christinaeberhardt4080 on

      I love the look of these shortcake drop biscuits, it's my favorite kind of dessert! 🙂 I was wondering if the spelt flour could be substuted for arrowroot powder? I'm new to baking with different flours, I can't have rice flour or spelt flour. I also can't wait to try and make your savory oat cheese biscuits too 🙂

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