Lighter Strawberry Shortcake
Okay okay okay!
This is the recipe that I have been working on for a little while and I’m super duper excited to share this with y’all!
One of my favorite fruits are strawberries and I’m lucky to have access to the Strawberry Fields in Carlsbad. I’m telling you guys, if you live around the area, you seriously need to go! It’s such a great experience!
Alright let’s get back to this recipe. When I was growing up, my Mom would always make us this and it’s a memory that I will never forget. I always got excited when I would see strawberries listed on her grocery list because I knew what she was going to make!
As a full disclaimer, you are more than welcomed to make your own edits, substitutions and have full permission to eat the “regular” version of this classic dessert. This is how I make it, and if you want to make it a different way, be my guest friend!
This cute little desert is ready in about 25 minutes and will make anyone's morning or afternoon a little brighter.
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𝐌𝐚𝐜𝐫𝐨𝐬: 30C / 6.7F / 7P
- 32g Any Complete Pancake Mix
- 38g Egg Whites
- 21g Cool Whip Lite
- 24g Strawberries
- 1g Vanilla Extract
- Cooking spray
Prepare pancake mix. The one I used just needs water added. I added enough water to create a thicker consistency. Add egg whites and vanilla. Spray a mini Bundt cake mold with cooking spray. Add batter and place in a 375 degree oven for about 25 minutes or until toothpick comes out clean. Top with whip and strawberries!
Check out my Instagram reel for this recipe!