Individual Vanilla Cakes with Strawberries and Cream

*This post is sponsored by ViSalus. All opinions are my own.

The last thing I need in my house right now is more dessert. After a big graduation party for Ulysses this past weekend including a huge cannoli sheet cake, 50+ strawberry rhubarb macarons from our baking extravaganza the other weekend still lingering in my fridge and 2 batches of homemade ice cream sitting in the freezer, I think I’m set in the realm of sugar for the next month or so.

And yet here we are with mini vanilla cakes.

Oops.

These are pretty guilt free though in the world of desserts thanks to almond flour, honey and the Vi-Shape Shake Mix and yet somehow they manage to taste like a rich vanilla pound cake. Instead of traditional whipped cream (there’s enough heavy cream in those two batches of ice cream in the freezer to last me awhile), I topped these with just a little bit of coconut cream from the top of the can and some fresh strawberries.

It’s like strawberry short cake meets pound cake and it’s a beautiful thing. They’re dense and moist with a sweet cream flavor from the Vi-Shape Shake Mix and when you combine the freshness of the strawberries with them, it’s (healthy) dessert perfection.