
Strawberry season is one of my favourite parts of summer! These sweet, juicy berries are perfect for turning into something delicious. Created by a dietitian, this version of strawberry shortcake is ultra satisfying: a soft almond flour base, thick Greek yogurt, and plenty of fresh strawberries. It’s high in protein, naturally sweet, and comes together in minutes. Simple ingredients, big summer vibes.
Ingredients
Shortcake
125 ml (½ cup) almond flour
15 ml (1 tbsp) ground flaxseeds
7.5 ml (½ tbsp) sugar
2.5 ml (½ tsp) baking powder
1 ml (¼ tsp) salt
10 ml (2 tsp) canola oil
5 ml (1 tsp) vanilla extract
5–10 ml (1–2 tsp) milk of choice, as needed
Topping
250 ml (1 cup) plain 0% Greek yogurt
15 ml (1 tbsp) maple syrup (or honey)
10 ripe strawberries, stems removed and quartered
Preparation
- Preheat the oven to 175°C (350°F).
- In a small bowl, mix the almond flour, ground flaxseeds, baking powder, sugar, and salt. Add the canola oil and vanilla extract. Stir until the mixture resembles wet sand.
- Add milk, 5 ml (1 tsp) at a time, until the dough just holds together.
- Press the dough into a small 16.5 cm (6½ in) skillet or baking dish. Bake for 12–15 minutes, or until lightly golden. Let cool completely.
- In another bowl, mix the Greek yogurt with the maple syrup.
- Top the cooled shortcake with yogurt, then strawberries. Serve immediately.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.