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First published 4/7/14
Quit drooling. Honestly, people these days.
If you think I’m here to give you a new recipe, think again. I’m going to just point you in the direction of a recipe that has been under your fingertips as long as you’ve had the book Trim Healthy Mama. In fact, you’ve probably already discovered it. But in case you haven’t, I shall share with you something that my mother found in her experimenting. That’s right, I said, “my mother.” I’m rubbing off on her.
If you want to make strawberry shortcake with the luscious strawberries that are just starting to come into season, all you have to do is turn to page 383 in your Trim Healthy Mama book. The Special Agent Brownie Cake makes a great strawberry shortcake if you tweak a few things. The few things are as follows:
 -use white beans, like Great Northern beans
-instead of 4 T cocoa powder, use 2 T almond flour and 2 T oat fiber (or sub another flour of choice, but this is what we used; you can purchase a gluten free product from the Trim Healthy Mama online store)
-cream cheese instead of ricotta cheese gives this cake a better texture; we use 2.5 oz/batch
 And it’s that simple. Bake in an 8×8″ pan or make a double batch and bake it in a 9×13″ pan. Remember that the serving size for these brownies is 1/9 of a batch, so if you use an 8×8″ pan, cut 9 pieces; and if you use a 9×13″ pan for a double batch, cut it into 18 pieces.
 —
You want to know my favorite way to eat strawberry shortcake?
Natural peanut butter + heaps of fresh strawberries + FF Reddi Whip or homemade whipped cream + almond milk.
It’s a foolproof equation.
You can pin this recipe here.
Need a single-serve strawberry shortcake? Click here for my 5 Ingredient White Cake which serves as a great shortcake!
- Make Secret Agent Brownie Cake from the book Trim Healthy Mama, but with the following tweaks:
- use white beans, like Great Northern beans
- instead of 4 T cocoa powder, use 2 T almond flour and 2 T oat fiber (or sub another flour of choice, but this is what we used; use gluten free products if necessary)
- cream cheese instead of ricotta cheese gives this cake a better texture; we use 2.5 oz/batch
- And it's that simple. Bake in an 8x8" pan or make a double batch and bake it in a 9x13" pan. Remember that the serving size for these brownies is 1/9 of a batch, so if you use an 8x8" pan, cut 9 pieces; and if you use a 9x13" pan for a double batch, cut it into 18 pieces.
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Shannon M says
Hello!
I love your posts and follow your recipes all the time. However I’m having a hard time following this one. When you say beans: How much do you use and how do you use them? Do you grind them up dry or soak them into a paste like other brownie recipes?
Sorry to be dense, but I’m so confused.
Many thanks,
Shannon
Briana Thomas says
Hi Shannon! In case you didn’t catch this fact, these are just my tweaks of a recipe in the Trim Healthy Mama book; this is *not* a complete recipe and will not taste good with just the ingredients I have listed here. The recipe in the book includes instructions and amounts for the beans (you use canned beans that you drain and rinse, then all the ingredients get blended in a blender before baking).
Shannon M says
You know, after I re-read your post I was like duh! I think I got tripped up in the first parapgraph where I thought you used the beans instead of the oat flour. But Thank you for replying though. 😉
Briana Thomas says
No problem. 🙂