If you’ve been in a breakfast rut, I’m about to make your day.  This delicious meal is yummy enough for dessert and healthy enough for breakfast.  If you doubt me, think about all the sugar in pancakes with syrup  or fruit loops.  Those are both widely accepted breakfasts and this is better.   If you want an even healthier version, click over to my fitness blog Centsablyfit.com.  Its trimmed up counterpart is hanging out over there today.

The Trim Mama version is on the right

When I make strawberry shortcake I make both versions and slide them in the oven together.  3 of us need the trimmer cake and the other 5 want the real deal.  These are so easy, it’s not a big deal to do both.

Breakfast Strawberry Shortcake

1 cup whole wheat flour

1 cup unbleached flour

2 tsp baking powder

1/4 cup sugar

1/2 cup (1 stick) butter

2/3 cup milk

1 egg

1 tsp vanilla

Preheat oven to 400 degrees. Combine flours, baking powder, and sugar in a bowl.  With a pastry cutter cut in butter.  In a small bowl beat egg, milk, and vanilla.  Stir into flour mixture until moistened.  Spread into a greased 8″ round pan. Bake for 15-18 minutes or until golden on the top.  Let cool in the pan for 15 minutes, then carefully remove to a serving dish.

Carefully cut the round into 8 wedges.  Split the wedge (it will be crumbly, so move slowly) and fill with whipped cream and chopped strawberries.

Nutrition facts for just the cake portion: 1/8 of the cake = 265 calories; 14g fat; 30g net carbs; 5g protein

The Fit Mama recipe has: 123 calories, 11 g fat; 3g net carbs; 5g protein