Just before my birthday, back in August, I decided that I needed to make myself a special birthday breakfast. In years gone by, birthday breakfasts had included baked banana oatmeal with peanut butter "frosting" and a candle on top and banana breakfast cheesecakes - but this year, as I'd just discovered I could eat strawberries again, I knew it had to be something strawberry heavy...
So I put my thinking cap on....
Strawberry Shortcake! I shouted out to Jesse one morning - only to get the reply of "Have you ever had Strawberry Shortcake? You wouldn't eat that for breakfast baby".
Pfffttt! When did I ever limit breakfast options?! That was it, I was on a mission to create a strawberry shortcake that was so healthy I could eat it for breakfast - and I did!
Whilst I don't know if you could call it a traditional Strawberry Shortcake, it's the perfect healthy breakfast alternative. With a thick, fluffy and light Ricotta Breakfast Bake base, coconut whipped cream and fresh juicy strawberries, you really can't go wrong!
It really is like eating cake for breakfast and it is the perfect way to start your day.
But let me give you the recipe!