Strawberry Shortcakes

Strawberry Shortcakes

Recipe makes 8 servings


2 1/4 cups (250g) almond flour
2 scoops (80g) HLTH Code Creamy Vanilla
1 ½ tsp (7.5g) baking powder
1/4 cup (56g) unsalted butter, cold, cubed
1/3 cup (81g) plain unsweetened Greek yogurt
1/4 cup (80ml) milk, as needed
Sweetener of choice. to taste (optional)
Arrowroot powder, for dusting

Strawberry Chia Jam:
2 cups (221g) frozen or fresh strawberries
2 Tbsp (20g) chia seeds
1 Tbsp (15ml) lemon juice
1 Tbsp (6g) lemon zest
Sweetener of choice, to taste (optional)

Yogurt Cream:
1/2 cup (122g) plain unsweetened Greek yogurt
1 scoop (40g) HLTH Code Creamy Vanilla
2 Tbsp (28g) cream cheese

To garnish (optional):
fresh strawberries, sliced
fresh basil or mint leaves


Heat oven to 350°F/180°C. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

Add almond flour, HLTH Code Creamy Vanilla, and baking powder to a bowl and rub in the butter until the mixture resembles coarse crumbs.

Mix in yogurt and just enough milk to get a cookie dough consistency.
Lightly dust a work surface and your hands with arrowroot powder; tip the dough onto the work surface and spread out to about 3/4-inch thickness. Using a 2.5-inch round cookie cutter, cut into 8 shortcakes, re-rolling the scraps as needed. Transfer to the prepared baking sheet, brush the tops with milk and bake for 18 to 20 minutes, or until golden. Transfer to a wire rack to cool. Store at room temperature for up to 3 days.

Strawberry Chia Jam:
Add strawberries to a medium saucepan and bring to a boil over medium heat; lower the heat to medium and cook, stirring often, for about 10-15 minutes, until the strawberries have softened. For a finer texture, mash the strawberries with a fork or a potato masher. Stir in chia seeds, lemon juice, lemon zest, and sweetener, if using.

Transfer the jam to a bowl and set aside to cool. Store in a lidded jar in a refrigerator for up to 3 days.

Yogurt Cream:
Whisk yogurt, HLTH Code Creamy Vanilla, and cream cheese in a bowl to soft peaks and set aside. Store in a refrigerator, covered, for up to 3 days.

To serve:
Spread cooled shortcakes with strawberry chia jam and top with yogurt cream. Garnish with sliced strawberries and basil leaves and serve immediately with extra jam and cream on the side.

Nutritional breakdown per shortcake (recipe makes 8 servings)
369 Calories
15g Protein
30g Fat
6.6g Fiber
13.8g Total Carbs
7.1g NET Carbs

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