Who doesn’t love Strawberry Shortcake? They’re the perfect summer dessert, and not too sweet. These are delicious, gluten/grain free, refined sugar free and dairy free! Take advantage of summer’s beautiful berries ASAP! Enjoy.
Strawberry Shortcake
MAKES EIGHT 3-INCH Strawberry Shortcakes
2 tablespoons coconut butter, cubed
2 tablespoons coconut oil, solid
2 tablespoons maple syrup
21⁄2 cups almond flour
1 tablespoon baking powder (check out the DIY version on page 31 of our cookbook!)
1⁄2 teaspoon Himalayan pink salt
3⁄4 cup coconut yogurt, store-bought or homemade
1 large egg, beaten
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Combine the coconut butter and coconut oil in a small bowl and chill in the freezer for about 5 minutes. In a medium bowl, whisk together the flour, baking powder, and salt in a medium bowl. Add the chilled coconut butter and coconut oil and cut in using a pastry blender, until a meal forms. It will look like wet sand, and the fats should be pea sized. Stir in the coconut yogurt and maple syrup. Loosely form the dough into a ball and place on a sheet of parchment paper.
Cover the dough with a second sheet of parchment paper and press into a 3⁄4-inch-thick rectangle. Fold the dough over onto itself in three sections, like you would a letter. Again pat down the dough until it’s 3⁄4-inch thick, and repeat this entire process two more times. This creates the fluffy layers that will puff and add lift as the biscuits bake.
Press out the folded dough so it’s 1 inch thick, and cut out biscuits with a 3-inch round cookie cutter or the rim of a juice glass. Place the rounds on the prepared baking sheet.
Using a pastry brush, lightly coat the top of each biscuit with the beaten egg. Bake for about 15 minutes, or until puffed up and golden. Allow to cool or serve warm.
To Make the Strawberry Filling
1 pint strawberries, quartered
1⁄4 cup raw honey
Juice of 1 lemon
To make the strawberry sauce, put 1 cup of the quartered strawberries, the honey, and lemon juice in a food processor and blend until completely smooth.
To Make the Coconut Whipped Cream
1 13.5-ounce cans full-fat coconut milk, refrigerated overnight
2 tablespoons maple syrup
1 tablespoon vanilla extract
Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high speed until it begins to thicken and peaks form. The remaining coconut water can be added, a teaspoon at a time, if the whipped cream is too thick..
Using a rubber spatula, slowly fold in the maple syrup and vanilla. Transfer the whipped cream to a metal or glass bowl, cover, and refrigerate until ready to use.
To serve, cut the top off of each shortcake in half, add a spoonful of coconut whipped cream, some strawberries, and a touch of strawberry sauce. Add the cupcake top and repeat. Enjoy!
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