Strawberry Shortcake

by

Strawberry shortcake is a quintessential American dessert. It’s the perfect summer sweet! It’s light, fruity, spongy, and brings thoughts of long summer days, BBQing, and catching fireflies at sunset. This shortcake is “melt in your mouth delicious!” With all that glorious coconut cream and ghee though, these cakes are on the delicate and decadent side. If you’re having a hard time keeping them together when cutting to plate, you can always leave the shortcakes whole and top with strawberry sauce and whipped coconut cream. Either way, it’s going to taste fantastic, and might just become your new favorite summer dessert!

Strawberry Shortcake

Serves 8
Prep: 15 min                       
Cooking: 25 min                                                                                                                                                                                          Total: 40 min
Beginner

Ingredients:

For the shortcake:

2 Cups almond flour

¾ Cup + 2 Tbsp. coconut flour 

½ tsp. baking soda

⅓ cup ghee

⅛ Cup honey 

¾ Cup coconut cream, no thickeners 

⅛ Cup almond milk, no thickeners 

1 egg

 

For the topping:

6 cups strawberries, sliced (about 3ea 16oz. containers)  

2 Tbsp. honey 

1 Cup coconut cream, no thickeners, chilled 24 hours (2 cans) 

1 tsp. vanilla extract

      Method Of Prep:

  1. Chill both cans of coconut cream in the fridge overnight.
  2. Gather and prep ingredients.
  3. Preheat the oven to 325°F.
  4. Line a sheet tray with parchment paper or grease with coconut oil.
  5. In a medium bowl combine the flours and baking soda. Set aside.
  6. In a high-speed blender, cream together the ghee, honey, coconut cream, almond milk, and egg together until completely incorporated. Be sure to blend until all the chunks are gone and the liquid is smooth.
  7. Add the wet mixture to the dry, a little at a time and stir together gently until combined.
  8. With a large spoon, scoop out 8 portions and place on sheet tray, about 1 ½ inches apart.
  9. Gently pick up and roll scoops into loose balls, place back on sheet tray.
  10. Bake for 20-25 minutes or until a toothpick comes out cleanly.
  11. While the shortcakes are baking make the strawberries and whipped topping.
  12. In a small saucepan combine strawberries and honey.
  13. Heat on medium heat until boiling then reduce to a simmer. The strawberries will start to break down and the honey will completely dissolve, about 5-10 minutes. Set aside to cool.
  14. In a stand mixer add the cold white coconut cream and vanilla extract. Be sure to not put the liquid that is in the can in as it will not come together properly.
  15. Mix on high with whisk attachment until stiff peaks form, 2-4 minutes.
  16. To serve, gently cut the shortcake in half horizontally. Spoon strawberry mixture onto the bottom half of the shortcake.
  17. Next, gently place the top of the shortcake on the strawberries, add coconut whipped cream and enjoy!

                                     

Nutrition Facts: (Includes strawberry topping and whipped coconut cream) 
Calories- 546
Carbs- 32.2 g
Fat- 41.2 g
Protein- 9.4 g