Strawberry Shortcake Stacks
The classic strawberry shortcake we all grew up eating but packed with protein and a pinch of lemon that makes it all the better.
Strawberry shortcake is a summer staple. There is no debate on that! Growing up, this was my dad’s all-time favorite summer dessert. I remember him making it quite often and using the classic Bisquick recipe from the box (which you really can’t go wrong with that original). Since summer has finally arrived, it was my queue to create my own take on strawberry shortcake and focusing on being a little more ‘health-conscious’ while doing so. This recipe has the pillowy soft shortcakes that still hold their shape when slicing it and building that perfect strawberry stack. It even has a good amount of protein because of the Kodiak Cake mix that is the main dry ingredient! The lemon zest compliments the strawberries in the best way possible and adds another hint of freshness. Strawberry season is among us, and you’re going to want to make this recipe all summer long.
- 2 cup Kodiak Cakes Buttermilk Power Cakes Flapjack & Waffle Mix
- 3/4 cup Milk or Milk Alternative of choice
- 1/4 cup Melted Butter
- 1/2 tsp Vanilla Extract
- 1 tbsp Lemon Zest, divided
- 16 oz Strawberries, sliced/diced
- 2 tbsp Lakanto Monkfruit Sweetener (Can use regular granulated sugar)
- Whipped Cream (Optional)
- Shortcake Instructions
- Preheat oven to 375*F and line a baking sheet with a silicone baking mat or parchment paper.
- In a mixing bowl, combine the Kodiak Cake mix, milk, melted butter, vanilla extract, and ½ Tbsp of lemon zest.
- Drop the shortcake batter onto the prepared baking dish using two spoons. This should be enough for 8 shortcakes.
- Bake for 12-14 minutes, until golden on the bottom.
- Remove and let cool before slicing in half. Add the strawberry filling and whipped cream on top of the bottom half, and top with the other half.
- Strawberry Filling Instructions
- Cut the strawberries into slices or quarters and add to a mixing bowl.
- Sprinkle over the 2 Tbsp of Lakanto Monkfruit Sweetener, or sugar, and the remaining ½ Tbsp of lemon zest.
- Smash the strawberries using a potato masher or fork, still leaving some larger pieces. Set aside for at least 30 minutes and let the strawberries macerate so they become partially liquid and create a thin sauce consistency.
- Store the shortcakes in an air-tight container on the counter up to 5 days.
- Store the strawberry filling in an air-tight container in the refrigerator up to 5 days.
- Feel free to make the shortcakes smaller or larger if you want more or less. I portioned them out to a medium size that will make 8.