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Blueberry Shortcake (Healthy Flag Cake)

Genevieve Jerome
Berry Flag Shortcake 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!
5 from 157 votes
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Prep Time 10 minutes
Cook Time 1 hour
Servings 6 Servings
Calories 1134 kcal

Ingredients
  

Blueberry Shortcake

  • 1 cup organic coconut sugar or organic sugar
  • ½ cup Kerry Gold Butter (Make sure you use a quality butter)
  • 2 scoops Vital Proteins Collagen Peptides 
  • 2 organic eggs
  • 2 tbs vanilla extract 
  • 2 cups organic flour
  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon Himalayan Sea-Salt
  • ½ cup organic half-n-half 
  • 1 cup organic blueberries
  • 1 pound 1-pound organic strawberries, halved and sliced 

Coconut Sugar Whipped Cream Frosting

  • 1 quart heavy whipping cream 
  • 1 cup coconut sugar
  • 1 tablespoon vanilla extract 

Instructions
 

Blueberry Shortcake

  • 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.
  • Once the cake has cooled, remove it from the cake pan and place it on a 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 can also add the fruit in any variation you want. Slice and serve. 

Coconut Sugar Whipped Cream Frosting

  • 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 it on the high setting until fluffy whipped cream forms. 
  • Place the whipped cream in the fridge for up to an hour to firm up. 

Nutrition

Calories: 1134kcalCarbohydrates: 103gProtein: 11gFat: 78gSaturated Fat: 48gTrans Fat: 1gCholesterol: 319mgSodium: 332mgPotassium: 349mgFiber: 3gSugar: 57gVitamin A: 2964IUVitamin C: 48mgCalcium: 206mgIron: 3mg
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