Healthy Red, White and Blueberry Shortcakes with a Healthier Whipped Cream to celebrate the summer, July 4th, and the Recipe ReDux’s 5th year!
I’m super excited to share this month’s Recipe ReDux post! I’ve only been a member for a few months now, but this great community of healthy food bloggers is turning 5 this month! And to celebrate, they’ve made this month’s theme is Celebrate a ReDuxer!
Though it’s hard to choose just one inspiring blog to showcase for you all today since I’ve connected with so many amazing and talented RDs, the blog I’m sharing with you is Teaspoon of Spice by two dietitians, Serena and Deanna who actually founded the Recipe ReDux with fellow RD Regan. Talk about a talented group of women! Besides sharing delicious recipes, nutrition, and kitchen hacks on Teaspoon of Spice, Serena and Deanna also have families and run a business! They are truly amazing! One of my favorite features they do on their blog is the Healthy Kitchen Hacks, and that’s where I got the inspiration for this recipe!
In Healthy Kitchen Hacks # 41, Deanna shared a healthier substitute for whipped cream, which I absolutely adored! She used it in her recipe for Strawberry Lemon Cornbread Shortcakes (yum!). I’ve been searching for years for a better alternative for whipped cream, so I’m so glad I found this hack! Since July 4th is coming up, I thought I’d put her healthier whipped cream to use in a patriotic themed dessert: these yummy Red, White and Blueberry Shortcakes!
It may seem like the shortcakes take a lot of work, but they really don’t. The dough comes together so quickly, then you just let it rest before cutting and baking. While you’re waiting, you can whip up the creamy whipped filling and get your berries ready. It really is super easy! And they are delicious, too! I love the healthy whipped cream alternative and fresh summer berries in my summer dessert. Plus they are just adorable for Independence Day, don’t you think?
Healthy Red, White and Blueberry Shortcakes with a Healthier Whipped Cream.
- 1/2 cup strawberries
- 1/2 cup blueberries
- 1 cup ap flour
- 1 tbsp baking powder
- 1/2 tbsp sugar
- 1/2 tsp salt
- 2.5 tbsp cold unsalted butter, cubed
- 1 tsp vanilla
- 1/2 cup unsweetened almond milk or milk of choice
- 1/2 cup mascarpone cheese
- 1/2 cup plain nonfat greek yogurt
- 1 tbsp honey
- 1 tbsp lemon zest
- Sift together flour, baking powder, sugar, and salt. Cut in butter with a fork or pastry cutter until rough crumbs form. Gently stir in vanilla and milk until a rough ball forms.
- Turn out dough onto a floured surface and pat into a rectangle (about 1 inch thick). Fold dough in half and pat out into a 1 inch rectangle again. Repeat once more. Lightly cover with a dish towel and let rest for 30 minutes.
- Preheat oven to 400° F. Gently pat down again to a 1-inch thick rectangle.
- Cut dough into circles using a floured glass or small biscuit cutter (about 1 1/2 inches in diameter), careful not to twist as you cut. Place onto a baking sheet lined with parchment or a silicone baking mat. Bake for 10-15 minutes. Remove from oven and let cool.
- Make whipped cream: Whip mascarpone, yogurt, honey, and lemon zest in the bowl of a stand mixer or with electric hand mixer for about 30 seconds. Chill until ready to use.
- To assemble shortcakes: cut each shortcake in half. Spoon whipped cream on top of one half. Top with berries. Place second half on top of berries and repeat layers. Serve immediately.
Shortcake recipe adapted from the New York Times Biscuit Recipe.
For more ReDuxers to celebrate, visit all the links below for some more inspirational women I’ve been lucky to connect with!