Healthy Strawberry Shortcake Recipe

This healthy recipe for Strawberry Shortcake is easy to prepare, requires minimal cooking, and will leave you wanting more. But don't worry, you can eat as much of this stuff as you want. It's completely low-fat and low in chlolesterol.

We'll start this recipe by making a strawberry compote out of strawberries, water, sugar, a little cornstarch, and a smidgen of lemon juice.

One of the first ingredients you will need is a cake base.

You can use those cute little angel food cups that look like round twinkies.

For my recipe, I chose to use an angel food cake. Angel food cake is basically just a mixture of egg white, sugar, very little flour, and air.

What I like best about Angel Food cake is that it's so low-fat. Consequently, it's a bit chewy. I wouldn't really want to eat it plain :). With the topping we will use, we'll flavor it up quite a bit.

You need strawberries...and lots of them. I prefer fresh strawberries, but you can try frozen strawberries if that's all that are available.

You will also need sugar. I prefer to use Florida Crystals or Evaporated Cane Juice, but not Sucanat. You will need cornstarch or a thickening agent and a lemon for its lemon juice.

Lastly, if you're like me, then you'd better get yourself a can of whip cream. Who needs vegan whip cream. For this recipe, knock yourself out with the real stuff :)

I made this strawberry compote in just a few easy steps. I'm not great at measuring anymore. I tend to eyeball everything I cook with. So I'll do my best at giving you accurate measurements.

Depending on the number of folks you're cooking for, start with a pint of strawberries for 4-6 servings.

Add approximately 1 cup of water to the mix.

Add 1 cup of sugar to this lovely potion as well.

Now comes the fun. We want to cook this and let it marry itself together, but we don't want to overcook it either.

So set your tap to medium low heat and just think about all the yummy shortcake you'll be eating soon.

You can let the strawberry "soup" boil briefly, but turn the flame/heat down swiftly. Continue to stir and taste. What does your "soup" need? If you don't cok often or lack confidence in your ability, this is the only way you will begin to gain your cooking skills. Think about how you want your strawberry compote to taste.

Now, typically your compote will be pretty saucy at this point - which may be okay for you. If not, add about a teaspoon of cornstarch according to the directions on the box. Most recipes will instruct you to mix the cornstarch in cold water and gradually add to the hot recipe so it won't be lumpy :).

After about 20 minutes, you should have a nice little roux going. You just wait and see.

Just when thought it was too much to be at that stove, you're done!!!

Here comes the fun part. Cutting the cake. You can really have your cake and eat it too!! Angelfood...that is.

Slice you and your mates a big hunk of this lowfat stuff and get ready to enjoy.

Just when you thought you couldn't have anymore fun, it's time to layer your strawberry shortcake.

I'm a pretty visual artistic person, so I like to drizzle and dazzle my shortcake before I eat it.

Feel free to just pile on the toppings in a big heap if that suits you.

Yep... you guessed it. It's time for a layer of strawberry goodness. My strawberry compote tends to be on the tangier site and not so sweet, but by all means, do as you please. Sweeten and drizzle to your hearts contentment.

I also tend to put all this merriment in a bowl or something round so that it doesn't end up making a mess as I lick my lips and slop it up.

In the end, eating light and eating delicious food don't have to be mutually exclusive terms. Eating well and eating good as we say in my circle of friends is a wonderfully wise thing to do for yourself.

Decide to learn more about the food that you eat and the food that you prepare and share with family and friends.

Remember, food should make us feel good ALL the time.

Bon a petit!