Meal Prep Idea: Lightened Up Strawberry Shortcake – Sweet Peas and Saffron

This Lightened Up Strawberry Shortcake is a refreshing and healthier take on a classic dessert. Perfect for meal prepping, this recipe will save you time and effort during the week while satisfying your sweet cravings. Let’s dive into how to effectively prep this dish in advance!

Ingredients

• Strawberries (fresh or other berries like blueberries or raspberries)
• Sweetener options (like maple syrup or coconut sugar)
• Whole wheat flour (white whole wheat for best results)
• Almond milk (or any milk of your choice)
• Coconut oil (substitutable with cold butter if desired)

Meal Prep Steps

Step 1: Batch Prepare the Ingredients

1. Strawberries: Clean, hull, and slice a large batch of strawberries. Toss them in a bowl with maple syrup and a splash of vanilla extract. Let them sit to ‘marinate’ for about 30 minutes. Store in an airtight container in the fridge for up to 2 days.

2. Shortcake Dough: In a large bowl, mix together your dry ingredients: whole wheat flour, baking powder, and sweetener. Use a fork or pastry tool to work in coconut oil until the mixture resembles coarse crumbs.

3. Liquid Ingredients: Stir in the almond milk and vanilla extract until just combined.

Step 2: Pre-Bake the Shortcakes

1. Preheat your oven to 375°F (190°C).
2. Use a ¼ cup measuring cup to form the dough into disks about ½ inch tall.
3. Place them on a lined baking sheet, brush with a little milk, and sprinkle with coarse sugar.
4. Bake for 10-14 minutes until golden. Let cool completely.
5. Storage: Store the baked shortcakes in an airtight container at room temperature for up to 3 days.

Step 3: Make Coconut Whipped Cream

1. For a fuss-free whipped cream, chill a can of full-fat coconut milk overnight.
2. Scoop out the solid cream, leaving the liquid behind. Beat with a mixer until soft peaks form. Store in an airtight container in the fridge for up to 3 days.

Step 4: Assemble Just Before Serving

• When you’re ready to enjoy a dessert, slice one of the shortcakes in half. Top with marinated strawberries and a generous dollop of coconut whipped cream.
• Tip: If you want an extra zest, add a sprinkle of lemon juice or zest on the strawberries before serving.

Storage Options

• Shortcakes: Keep at room temperature for 3 days.
• Coconut Whipped Cream: Refrigerate for up to 3 days.
• Marinated Strawberries: Store in the fridge for up to 2 days.
• Assembly: For optimal freshness, assemble shortcakes right before serving to prevent sogginess.

By prepping in batches, you can enjoy this delicious, guilt-free dessert throughout the week without the hassle of making everything from scratch each time! Enjoy your effortlessly prepared Lightened Up Strawberry Shortcake!