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Blueberry Shortcake

Delightful Blueberry Shortcake for a Healthier Summer Treat

Enjoy a healthier Blueberry Shortcake that’s lower in sugar yet full of flavor, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Kerry Gold Butter Provides a creamy richness
  • 1 cup Organic Coconut Sugar Can be substituted with organic sugar
  • 4 large Organic Eggs For moisture and structure
  • 1 tbsp Vanilla Extract Choose pure vanilla for the best taste
  • 2 cups Organic Flour Can substitute with gluten-free flour
  • 2 tsp Aluminum-Free Baking Powder Critical for rising
  • 1 tsp Himalayan Sea-Salt Regular salt can work as a substitute
  • 1 cup Organic Half-and-Half Switch with whole milk or dairy-free alternative
For the Berries
  • 1 cup Organic Blueberries Packed with freshness
  • 1 cup Organic Strawberries Opt for berries at peak freshness
For the Whipped Cream
  • 1 cup Heavy Whipping Cream Replace with coconut cream for dairy-free
  • 3 tbsp Coconut Sugar Lower-sugar sweetener for frosting

Equipment

  • electric mixer
  • 9-inch round cake pan
  • Mixing Bowls
  • spatula

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and prepare your baking pan with coconut oil spray.
  2. In an electric mixer, cream together Kerry Gold butter and organic coconut sugar until fluffy and light.
  3. Add in organic eggs one at a time, mixing well after each addition; stir in vanilla extract and collagen peptides.
  4. In a separate bowl, whisk together organic flour, baking powder, and sea salt; blend this with the wet mixture, alternating with organic half-and-half.
  5. Carefully fold in the fresh organic blueberries.
  6. Pour the batter into the prepared cake pan and bake for 55–65 minutes, until a toothpick comes out clean.
  7. Cool the cake in the pan for about 1 hour, then transfer to a wire rack to cool completely.
  8. Whip together heavy whipping cream, coconut sugar, and vanilla extract until stiff peaks form.
  9. Spread the whipped cream on top of the cooled cake; decorate with sliced organic strawberries and additional blueberries.
  10. Slice and serve immediately.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 6IUVitamin C: 15mgCalcium: 5mgIron: 4mg

Notes

Ensure butter and eggs are at room temperature. Avoid overmixing to prevent a dense texture.

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