Bake Strawberry Shortcake in the Crock Pot
- 2⅔ cups whole wheat flour (I use freshly ground whole wheat)
- 1 teaspoon baking powder
- 4 eggs
- ½ cup honey or 1 cup sugar
- ⅔ cup oil (I use coconut oil)
- 1 teaspoon vanilla extract
- 1 cup milk
- 4-5 cups of fresh, sliced strawberries
- Whipped cream (fresh cream whipped to form soft peaks, with a bit of stevia added for sweetness)
- Mix together flour and baking powder.
- Add in eggs, honey, oil, vanilla and milk.
- Stir well (or mix well with mixer).
- Pour into a well buttered7-8 quart crock pot.
- Lay paper towels to cover the top of the crock.
- Place a wooden spoon between the paper towels and the crock pot lid to allow for venting.
- Cook on Hi for two hours or until a toothpick inserted in the middle comes out clean.
- Once completely cooled, gently work the cake out of the crock with a spatula.
- Allow cake to cool completely. Top with fresh strawberries and whipped cream.
Recipe by Heavenly Homemakers at https://www.heavenlyhomemakers.com/bake-strawberry-shortcake-in-the-crock-pot
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