Friday, February 22, 2013

Strawberry Shortcake- GF, DF



We’re in the middle of berry season here and I am loving it!  We’ve been enjoying lots of fresh, local strawberries and blueberries.  I’m perfectly happy eating them plain but I also enjoy a treat every once in awhile.


Next week the Florida Strawberry Festival opens and with it, lots of strawberry shortcake.  We went to the festival a few years ago and had some shortcake but it was incredibly sweet and definitely not healthy.  I prefer simple real ingredients that let the flavor of the fresh sweet strawberries come through!


Since strawberries are #5 on the EWG's Dirty Dozen, it's important to me to buy organic (or berries that haven't been sprayed).  In another two weeks a local no-spray farm will be open for u-pick and I'm really looking forward to taking the kids.  In the meantime, we're making due with local organic berries from the grocery store which have been on sale (bonus!).


This shortcake is free of refined sugar, dairy, and gluten so you don't have to worry about sharing with the kiddos.  It's also really simple and whips up in just a few minutes— perfect for a last minute dessert!

Strawberry Shortcake

Makes 9 mini shortcakes

Shortcake Biscuits
2 cups almond flour
¾ tsp baking soda
½ tsp salt
1-2 egg, room temperature
¼ cup coconut oil, melted
1 tbsp honey

Preheat oven to 350 degrees.
In a small bowl, combine almond flour, baking soda and salt.
In a large mixing bowl, beat eggs together with coconut oil and honey.


Stir in dry ingredients and mix well.


Using a tablespoon, scoop out large spoonful’s of dough and place on a parchment paper lined baking sheet.
Roll each scoop between your palms and place back on the cookie sheet.


Lightly press each ball down on your baking sheet.


Bake for 10-12 minutes until lightly browned.


Cool on a wire rack.

Strawberry Filling
1 qt fresh strawberries
1 tsp honey
1 tbsp water

Wash and remove the stems of your strawberries, then slice.
Add about ¼ cup of sliced berries along with honey and water in a small food processor or blender and run until smooth.


Pour pureed strawberries over sliced berries and mix.



Dairy Free Whipped Cream
1 can of coconut milk
1 tsp honey

Place can of coconut milk in fridge for a few hours (don’t shake).
Open can without shaking and scoop off cream from top.
Combine honey and coconut cream in a mixer and whip until it starts to peak.


To assemble your strawberry shortcakes, slice cake in half and layer strawberries and cream on top. 


Top with your cake-top and enjoy every heavenly bite!

1 comment:

  1. I am so glad I have not done groceries yet! I can add strawberries to the list :0)

    ReplyDelete