Strawberry Short Cakes
Making strawberry shortcakes with my toddler is always a blast! At just 4 years old, she was able to do the whole recipe herself. Chopping the fresh strawberries took a little time, but it kept her busy while I prepped the ingredients for her to pour in. This recipe is low in sugar, yet packed with healthy goodness—full of protein, fiber, and vitamins from the fresh fruit. Oh, and did I mention how delicious it is?
Ingredients
- 1 cup fresh strawberries chopped
- 1/4 cup 2% milk
- 2 tbsp butter melted
- 3/4 cup flour
- 1 tsp baking powder
- 1 egg
- 1/4 tsp salt
- 1/4 cup sugar
- 1 tsp vanilla
For the pink cream cheese frosting
- 1/4 cup maple syrup
- 1/4 cup greek yogurt
- 1 tsp vanilla
- 1 tsp beet juice (can omit if you don't have and use strawberry juice)
- 1 8oz block cream cheese
Instructions
- Preheat the oven to 350°F.
- Start by finely chopping the strawberries into small pieces., place in a small bowl. In a medium sized bowl combine the egg, milk, melted butter, sugar (sprinkle a little over the fresh strawberries first), and vanilla. Set aside. In a separate bowl, mix the flour and baking powder. Gradually stir the wet ingredients into the dry ingredients.
- Divide the batter evenly into 6 cupcake tins (double the recipe if you'd like 12 cupcakes) and bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cupcakes are out of the oven and have cooled, carefully cut a small hole in the center of each, making sure not to cut all the way through. Fill the hole with fresh strawberries.
- For the icing, beat all the ingredients together. To achieve the pink color, add beet juice, adjusting the amount to get your desired shade. If you don't have beet juice, you can use juice from the sugared strawberries instead. This icing recipe makes enough for 12 cupcakes, so you'll have some leftover!
Notes
Per cupcake: 139kcal, 15g CHO, 3g protein, 5g fat, 1g fiber
Cupcake with icing: 187kcal, 19g CHO, 5g protein, 10g fat, 1g fiber