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Strawberry Pecan Short Cake with Vanilla Bean Yogurt

Little baby cakes for dessert or shortcake with fruit
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Angela Roberts


  • 1 cup butter softened
  • 1 1/2 cups sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 vanilla bean scraped
  • 1/2 teaspoon salt
  • 2 1/4 cups flour
  • 1/2 cups pecans toasted and ground
  • 1 1/4 cups milk you can use non-fat if you prefer
  • Strawberries or fruit of choice for filling optional
  • Toasted almonds for garnish optional
  • Powdered sugar for sprinkling optional


  • Whip softened butter, gradually add sugar.
  • Add eggs one at a time, add vanilla. Mix.
  • In a separate bowl, mix together baking powder and salt.
  • Add ground pecans. (I used a magic bullet to grind almonds. Make sure you just toast first, grind to a meal-like consistency, NOT a paste.)
  • Alternately add flour mixture and milk to butter mixture.
  • Grease muffin pans. (Don’t use paper muffin cups)
  • Bake at 350 for 15-18 minutes. It will depend on size of your muffin. Test with toothpick.
  • Cool, remove from muffin tins.
  • This recipe makes 24 baby cakes .
  • I made six shortcake style cakes and 10 medium sized muffins.
  • For Breakfast, Serve with Yogurt
  • pint organic plain yogurt
  • tablespoon raw agave nectar (what I used for sweetener)
  • Add: 1/2 vanilla bean split, 1/2 C chopped strawberries
  • Garnish with toasted almond slices


If you don’t have a shortcake pan, you can slice the muffins horizontally and make little layered shortcakes. When made with whole milk, each baby muffin is 190 calories. Add strawberries and non-fat yogurt and you have a dessert for under 250 calories