Strawberry Shortcakes ~ Let the craze begin!

If you follow me on Instagram you’ll know I recently got 10lbs of organic, spray-free strawberries.  Oh man, they were sooo delish! At the peak of ripeness, so I had to act fast.  I came up with a few recipes and then had to freeze the rest, but don’t worry, I’m sure I’ll have some more up my sleeve for you all. Strawberry everything!!! How perfect are these berries?!  I think I only found one squished berry in the whole box.strawberryI love buying in bulk because you always get a good deal.  This 10lb box was $38.00 which is $3.80/lb. Normally, the going rate for organic, spray-free berries is about $5.00/lb.  So it pays to buy in bulk!  If you are in the Kootenay area, contact the Biggest Little Fruit Stand to get on the call list for their bulk berries, next up is blueberries!

So, what was I going to make first?! The hubbs requested his fav, strawberry shortcake.  So I had to deliver! Normally, in a pinch I’d go out and buy those angel food sponge cake things, but I thought I’d try my hand at a healthier “shortcake”.  I put those in quotes because they weren’t really a shortcake, but more cake-like.  They were still really good and he approved! I also ditched the Cool Whip and made some dairy-free coconut whip cream.  It’s SO easy to make whip cream from coconut milk – just make sure you buy the full fat version.  Also, make sure you refrigerate the can for at least 2 hours or overnight so the fat can separate from the liquid.

Let’s jump on the strawberry crazy train!Strawberry Shortcakes ~ GF, DFPrint Recipe

Makes 12 shortcakes

1/2 cup super fine white or brown rice flour
1/2 cup potato starch or arrowroot starch
2 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp sea salt
1/2 cup butter (I used Earth Balance)
1/2 cup coconut sugar
2 eggs
1/4 cup unsweetened almond milk
1 tsp pure vanilla extract

Whipped Topping
1 can full fat coconut milk (I used Thai Kitchen)
1/4 cup organic icing sugar

You’ll need fresh strawberries (duh!) washed, hulled and halved.  I didn’t put an amount because that will depend on how many servings you’ll need and how many strawberries per serving, I like A LOT!  You can also freeze the shortcakes for later use.

Preheat oven to 350F.  In a large bowl, add all the dry ingredients (flour, potato starch, baking powder, xanthan gum and salt), mix well. Strawberry Shortcake In a medium bowl, cream together the butter and sugar with a hand mixer. Strawberry Shortcake2 Add eggs and mix until just combined.  Add this to the dry ingredients and pour in the almond milk and vanilla extract.  Mix again until combined – don’t over mix!Strawberry Shortcake3Line a muffin tin with 12 liners.  Pour the batter into each muffin cup filling about half way.  Bake for 20 minutes.Strawberry Shortcake4Meanwhile, prepare your whipped topping.   Remove your coconut milk from the fridge but do not shake it!  The fat should have separated from the liquid.  You can either scoop it right out or pour the liquid out first (place liquid in an airtight container and refrigerate. You can add this to smoothies later!)Strawberry Shortcake5 Now, spoon the fat into a blender and add the icing sugar.  Strawberry Shortcake6Blend on high speed until a smooth, whipped consistency is reached, this only takes about 30 seconds. Strawberry Shortcake7

I swear I could have eaten the whole thing!

I swear I could have eaten the whole thing!

You may have to scrape down the sides in between.  Transfer to a bowl and set aside.

Once the shortcakes are finished cooking, remove from the oven and let cool.  Strawberry Shortcake9Cut in half, layer with whipped topping and berries.  Savour every last bite!Strawberry Shortcake10Nutritional Info for one shortcake (not including berries or whipped topping as serving size may vary)
139 Calories, 18g Carbs, 7g Fat, 2g Protein, 8g Sugar

Please Note:  Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate.  It is meant to be used as a reference only.

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