Bake Strawberry Shortcake in the Crock Pot
Serves: 15
  • 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)
  1. Mix together flour and baking powder.
  2. Add in eggs, honey, oil, vanilla and milk.
  3. Stir well (or mix well with mixer).
  4. Pour into a well buttered7-8 quart crock pot.
  5. Lay paper towels to cover the top of the crock.
  6. Place a wooden spoon between the paper towels and the crock pot lid to allow for venting.
  7. Cook on Hi for two hours or until a toothpick inserted in the middle comes out clean.
  8. Once completely cooled, gently work the cake out of the crock with a spatula.
  9. Allow cake to cool completely. Top with fresh strawberries and whipped cream.
Recipe by Heavenly Homemakers at