Healthier Mini Strawberry Shortcakes (Individual Dessert Recipe)

For the cake:

• 1 cup Flour
• 1 tsp. Baking Powder
• 1/4 tsp. Kosher Salt
• 3/4 cup Lifeway Kefir Organic Whole Milk Kefir, (plain or strawberry flavored)
• 1/4 cup Olive Oil
• 1 large Egg + 1 Egg Yolk
• 1/3 cup Granulated Cane Sugar
• 2 tsp. Vanilla Extract

For the Whipping Cream:

• 1 cup Heavy Whipping Cream
• 1 tsp. Vanilla Extract
• 2 tbsp. Powdered Sugar

For the Strawberries:

• 4 cups Quartered Strawberries
• 2 tbsp. Granulated Cane Sugar

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1. Preheat oven to 350F. Lightly grease and line an 8x8" baking pan with parchment paper.
2. In a small bowl, mix together the quartered strawberries and sugar. Set in the fridge until ready to serve. If you are prepping this dessert in advance, let the strawberries sit in the fridge for 1-2 hours for the juices to be at their best.

For the Cake:

1. In a mixing bowl, add in the flour, baking powder, salt, and sugar. Mix until well combined.
2. In a separate mixng bowl, whisk together the egg, egg yolk, kefir, olive oil, and vanilla extract. Pour the wet mixture into the dry ingredients bowl, then mix just until incorporated.
3. Pour the batter into the prepared baking pan, using a spatula to evenly spread it out in the pan, then bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
4. Let it cool 2-3 minutes in the pan, then transfer to a cool completely on a wire rack.

For the Whipping Cream:

1. Using a hand mixer or a stand mixer with the whisk attachment, beat the heavy cream, powdered sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.

To Assemble:

1. Slice the cooled cake into small bite-sized pieces, then evenly distribute in 6-8 small individual cups. Add a generous layer of the strawberries on top, then frost with the whipping cream. Garnish with a fresh mint leaf and/or strawberry to serve. Enjoy!