Skinny Strawberry Shortcake Parfait
Recipe type: Dessert (Clean, Whole, Plant-Strong)
Vitamin C (56% Daily Value) - helps detoxify the body, protects against free radicals and pollution, builds a strong and healthy immune system, promotes clear and smooth skin
Calcium (10% Daily Value) - builds strong, healthy bones & helps body burn more fat and store less fat

Total Time: 45 minutes
Prep: 15 minutes
Cook: 30 minutes
Yield: 16 servings (16 mini parfaits)
Difficulty: Easy
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup organic 1 percent milk
  • ½ cup organic low-fat plain Greek yogurt
  • 2 organic pastured eggs
  • ½ cup extra virgin olive oil
  • ⅔ cup granulated sugar
  • 4 teaspoons almond extract
  • 1½ cups mascarpone
  • 1 cup confectioners sugar (powdered sugar)
  • 3 teaspoons pure vanilla extract
  • 32 ounces strawberries, stemmed and diced
  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, sift together the dry ingredients: whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
  3. In a separate large mixing bowl, whisk the following until well combined: milk, yogurt, eggs, olive oil, granulated sugar, and almond extract.
  4. Add the flour mixture to the olive oil mixture and stir just until ingredients are combined.
  5. Lightly grease a small round cake pan with a bit of oil, and pour the batter into the cake pan. Smooth the surface of the batter so that it is evenly distributed in the pan.
  6. Bake for 25-35 minutes, until the edges begin to turn lightly golden and a toothpick inserted into the center of the cake comes out clean.
  7. Allow cake to cool, then transfer to a large plate or platter. Cut cake into small half-inch cubes.
  8. While cake is baking, prepare the mascarpone cream. In a bowl, stir the mascarpone, confectioners sugar, and vanilla extract until well combined.
  9. Assemble parfaits by layering first cake, then diced strawberries, and topping with a dollop of mascarpone cream. Serve.
To Store: parfaits may be stored in airtight containers in the fridge.
Nutrition Information
Serving size: 16 Calories: 253 Fat: 10.4g Saturated fat: 3.2g Carbohydrates: 34.1g Sugar: 19.5g Sodium: 148mg Fiber: 1.6g Protein: 6.3g Cholesterol: 34mg
Recipe by Jen Elizabeth's Journals at