Fruity Flag Shortcake
We spent Fourth of July with friends in Seattle so normally this recipe would have been live that week, but I was just having way too much fun on vacation to work. Technically we are halfway through July, but this recipe is an all Americana recipe that can be made again and again throughout the year. My classic Collagen Fruity Flag Shortcake is an ode to the amazing country we live in and an ode to shortcake fans all around! It’s truly a magical dessert recipe that you will want to make for all of your family and friends!
Fourth of July was an epic day for me this year. I ran my second 5K-race and did the foam run with friends in Arlington, Washington. More on that entire trip coming soon! The foam run was a blast and I was lucky to have fun friends who don’t mind getting blue to do it with! Oh yeah, we were blue! The race was called the Foam Run because there was red, white, and blue foam, and although the foam didn’t go in the proper order of colors, it was still so much fun to run through. We looked like Smurfs after the run and I’m surprised the dye even came out of our clothes. That foam run is definitely a run I want to do again!
After the race we hit up a few local spots in Arlington, but then we headed back to my friend’s house because we were hosting a Fourth of July cookout and I was in charge of the dessert. You guys know that I make pretty epic desserts so I was up for the challenge!
I actually adapted one of my older and very popular recipes on my blog, my Collagen Strawberry Shortcake Bars and I added more fruit and turned it into a flag cake. This Fruity Flag Cake is SO good. It’s got blueberries on the inside (Blueberry Shortcake anyone??) and slice strawberries, blueberries, and freshly whipped cream for the topping. It’s literally one of my favorite recipes on the blog so far and one I’ll come back to again and again!
The best part about this recipe is that you don’t even have to make it a flag. You could easily make shortcake bars out of this recipe and slice them similar to a sheet cake. The basis of this recipes is tried and true and with 20-grams of added collagen it tastes even better, because the collagen makes it a more moist and cream shortcake.
You guys know I’m all about that coconut sugar life and I prefer to use it in all of my baked good overs refined sugars. I prefer coconut sugar because the taste is similar to brown sugar, but I don’t feel like crap after I eat it. Coconut sugar burns more slowly in the body so your body doesn’t get that sugar crash a few hours after eating it. I buy my coconut sugar at a super affordable price from Trader Joe’s. You can also order it in bulk from Amazon.
This Fruity Flag Shortcake is a gem and I hope you guys enjoy it as much as I loved making it! The entire crew at our Fourth Of July soirée loved it too and I’m planning on make more this week.
Comment below and tell me all about your Fourth-Of-July traditions. And what fruit would you add to shortcake?
Fruity Flag Strawberry Blueberry Shortcake
By Genevieve Jerome | Fitty Foodlicious
This recipe is an all Americana recipe that can be made again and again throughout the year. My classic Collagen Fruity Flag Shortcake is an ode to the amazing country we live in and an ode to shortcake fans all around! It’s truly a magical dessert recipe that you will want to make for all of your family and friends!
Makes: 4-6 servings
- 1-cup organic coconut sugar or organic sugar
- ½- cup Kerry Gold Butter (Make sure you use a quality butter)
- 2-scoops Vita Proteins Collagen Peptides
- 2-organic eggs
- 2-tablespoons vanilla extract
- 2-cups organic flour
- 1-teaspoon aluminum-free baking powder
- 1/2-teaspoon Himalayan Sea-Salt
- 1/2-cup organic half-n-half
- 1-cup organic blueberries
- 1-pound organic strawberries, halved and sliced
- 1-quart of heavy whipping cream
- 1-cup coconut sugar
- 1-tablespoon vanilla extract
- Preheat the oven to 350-degrees and spray a cake pan with coconut oil. Set aside.
- In an electric mixing bowl, cream the butter and sugar together.
- Next, add the eggs, and cream everything together again.
- Add the collagen peptides, flour, baking powder, half-n-half, Himalayan sea-salt and mix on the medium setting.
- Fold in the blueberries into the mixture and gently hand mix everything together with a spatula.
- Pour the prepared mixture into a cake pan and bake at 350-degrees for one hour. Make sure the cake is done by inserting a toothpick into the center portion of the cake and if it comes out clear, it’s ready. Let the cake cool for an hour.
- While the cake is baking, prepare the whipped cream. Pour the heavy whipping cream into the electric mixer and mix on the high setting. Next, add the coconut sugar and vanilla extract and mix on the high setting until fluffy whipped cream forms. Place the whipped cream in the fridge for up to an hour to firm up.
- Once the cake has cooled, remove it from the cake pan and place it on baking rack. Top the cake with the whipped cream and decorate it with the blueberries and strawberries to look similar to the American flag. You an also add the fruit in any variation you want. Slice and serve.