Strawberry Shortcake

I've never really been a fan of strawberry shortcake.  I don't like biscuit-type things or the sponge cake kind either.  And I don't like whipped cream.  So that leaves the strawberries :P  And that is what I would eat growing up when my mom made it...just the sweetened strawberries (sometimes on ice cream) while everyone else ate the shortcake.  It's strawberry season right now.  And I decided I'd try making shortcake...never have before.  Laura on Heavenly Homemakers posted a simple, healthy recipe the other day...that looked good to me...because it's not a biscuit or a sponge :P  Rebecca and I made it yesterday.  So easy!  And really good.  It is very mildly sweet.  And goes really well with strawberries.  I still have mine with ice cream instead of whipped cream, but at least this time I actually ate the shortcake :)  All 3 of us love it.  Of course Rebecca is a girl after my own heart...I got her a little dish...but she wouldn't eat it until I added ice cream and chocolate :P

Whole Wheat Strawberry Shortcake

1 1/3 cups whole wheat flour (I use some freshly ground sprouted whole wheat and some freshly ground whole wheat flour)
1 tsp. baking powder
2 eggs
1/2 cup honey
1/3 cup oil (I use coconut oil)
1 tsp. vanilla extract
1/2 cup milk (I used my mild kefir)

4-5 cups of fresh, sliced strawberries (I gave it to Rebecca with fresh strawberries.  I mashed some strawberries with cane sugar for ours :)  It's good both ways.)

Whipped cream (fresh cream whipped to form soft peaks, with a bit of stevia added for sweetness) (Justin had readi-whip on his...have some on hand to use up from a dessert I made for church last week.  I had ice cream on mine.)
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Mix together flour and baking powder. Add in eggs, honey, oil, vanilla and milk. Stir well (or mix well with hand mixer). Pour into a well buttered 8×8 inch baking pan. Bake at 350° for 20-25 minutes (Mine took about 30 minutes).

Allow cake to cool completely. Top with fresh strawberries and whipped cream. (9 servings)