How can you tell it’s officially springtime?

Maybe you know it’s spring when the flowers are blooming, or when the temperature’s finally above 65°F. Or maybe you simply look at a calendar for the Spring Equinox. Well, for me I know when it’s officially spring when the grocery stores are lined with strawberries and packets of shortcake.

As a kid I always wanted to make strawberry shortcake. Really, I just wanted my mom to buy me the yummy-looking shortcake sponge cakes, but I figured making “Strawberry Shortcake” would be a good excuse. Because the addition of fruit to anything automatically makes it healthy, right? 😉

This winter I suddenly hopped on the Strawberry Shortcake train. A little early I have to admit, but if you tried the strawberries my mom brought home from the grocery store, you’d suddenly have a craving for everything strawberry too (because omg HEAVEN).

Actually, it all came together after I made these Whole Wheat Cinnamon Scones. Sweet enough to be the perfect strawberry shortcake “cake”, without being extremely high calorie. Plus, who doesn’t love getting two recipes out of one?!

Then, of course, I made these Quick & Easy Blueberry Oats, which I decided to top with coconut cream. And all of a sudden, the scones + the cream + the strawberries= STRAWBERRY SHORTCAKE EPIPHANY

Once you’ve made the scones, this recipe is a cinch to make. All you have to do is slice the scones in half, like you’re going to make a sandwich. Then top one half (or “slice”, continuing on with the sandwich metaphor) with coconut cream and strawberries… and top with the other half. Then add more coconut cream because why not??

To be honest, I was being a little liberal with the coconut cream in the pictures. Maybe you don’t need that much cream, but then again, if you’re really living it up then go for it.

Because let’s be honest, Spring isn’t gonna come any faster. So why not indulge in a little spring-favorite pre-season? Then come March, you’ll have the “practice” to make mind-blowing healthy shortcakes for your family and friends! (At least, that’s what I’m gonna tell myself! ;))

Healthy Strawberry Shortcake

Whole Wheat Cinnamon Scones

(optional. can 1/2 the banana and replace with applesauce for less of a banana taste. I find that the banana adds a nice sweetness, but make to suit your own personal taste! I also did not include the walnuts in the recipe, but that’s up to you.)

Filling

• 2 c sliced strawberries
• 1 tsp agave (or to taste)
• 2 cans full fat coconut milk

Make one recipe of Whole Wheat Banana Cinnamon Scones and let cool. Store in a sealed container overnight to acquire the softest texture (most like shortcake). Meanwhile, let coconut milk cans sit in the refrigerator overnight. Once the cream has separated, scoop the thick white coconut cream from each can and place in a bowl. Add agave and stir until smooth. Cut each scone in half, width-wise (like a sandwich). Fill with a tbs or so of coconut cream. Place a few sliced strawberries on top of the cream. Top with the other half of the scone. Add a dollop of coconut cream and extra strawberry, if desired. Store in the refrigerator. Enjoy!

Nutrition Information (from myfitnesspal.com)

Calories: 145

Fat: 9g

Carbs: 16g

Protein: 3g

(Yields 28 Strawberry Shortcakes)