I’m a huge fan of pre-portioned desserts. With my massive sweet tooth, I can easily plow through a whole pan of brownies if they are just sitting there asking to be eaten. Because you know, it’s totally the brownies’ fault.
But pre-portioned desserts help keep me on track with my portion sizes. For example, we ate these shortcakes in a jar during our Canada Day celebration (I know, I’m way late posting this), and I simply made one jar for each of us. We all finished our jars happy, guilt-free and without any desire to go back for more, because, well, there wasn’t any!
Plus, I think single-serving dishes are just so darn cute. Sure, there is something appealing about a giant monstrosity of a strawberry shortcake, but who wouldn’t want to sit down at the dinner table and see their own, personal dessert? If you are really channeling Martha, you could even wrap each one in a bow and label ’em. Oh, so saccharine! I love it.
As far as clean-eating goes, this dessert is about as clean as you can get and still be considered a dessert. Instead of the standard granulated sugar, I used honey to macerate the berries. The shortcakes are 100% whole wheat and the whipped cream is made from low-calorie, low-fat coconut milk. Basically, this is a dessert you can feel good about.
Actually, I’ve never met a dessert I didn’t feel good about. But you know what I mean.
To give the shortcakes a bit of flavor intricacy, I mixed in some Triple Sec and vanilla extract before letting the strawberries sit to macerate. This gave just a hint of orange-vanilla flavor that I think really set this off! If you aren’t into the liquor, you could easily sub in a splash or two of orange juice. I personally loved the booze-y flavor note, but then again, I love booze. So that’s pretty understandable.