When I sat down to think of a quintessential summer dessert, my mind immediately zoomed back to being a little kid, at home in Maine, sitting outside at the picnic table on our patio, waiting for my mom to bring out plates of strawberry shortcake for everyone. In Maine, we get really delicious, fresh, local strawberries, and would often go and pick them ourselves. When trying to think of a healthier version of strawberry shortcake, the strawberries themselves gave me no problem. It’s the shortcake and the whipped cream that are pretty unforgiving. I leafed through some Paleo cookbooks, seeing what others came up with , and saw that Paleo “biscuits” contain almost 500 calories!! EACH!! That’s like one whole meal in 1/3 of a dessert! So my version of strawberry shortcake is actually “strawberry oatcake” because it’s made with….not even going to finish that sentence because you get the idea. And the whipped cream? Whipped maple yogurt. Yup.
The oatcake part of this recipe is basically my baked oatmeal bars recipe, but without the nut butter or raisins. The recipe is also doubled, to give you enough to cut out 8 cakes.
- 3 cups quick oats
- 2 cups almond milk
- 2 large eggs, beaten
- ⅓ cup maple syrup
- 2 teaspoons vanilla
- ½ teaspoon salt
- About 1 pint strawberries, hulled and quartered
- 1 cup plain nonfat Greek yogurt
- 2 Tablespoons maple syrup
- 1 Tablespoon lemon juice
- Preheat oven to 350F. Line a jelly roll pan (a cookie sheet with high edges) with parchment paper.
- To make the oatcakes, combine the first 6 ingredients in a bowl and mix well. Pour into jelly roll pan and use a spatula to spread it evenly. Bake for about 15 minutes, until center is set and not wobbly. Remove from oven and set aside to cool.
- To make the yogurt "whipped cream", whisk together the yogurt, maple syrup and lemon juice in a small bowl. Set aside in fridge.
- Once the oatcake is cool, use a circular cutter with a diameter of about 3½ - 4 inches. (You can use a cookie cutter, jar lid, or a wide-mouthed drinking glass - that's what I did!) Cut out oatcake rounds (you'll get about 8, depending on the size of your cutter).
- Assemble your strawberry oatcakes, by layering strawberries and whipped yogurt on top of one oatcake round, topped with another oatcake and some more strawberries and whipped yogurt. Top with lemon zest as a garnish (optional!).