Healthier Strawberry Shortcake • Strawberry Shortcake was one of my favorite des…

Healthier Strawberry Shortcake

Strawberry Shortcake was one of my favorite desserts growing up and the best thing to eat during the summertime! So, I was so excited to make a healthier version of this normal butter-filled, sugar and dairy loaded dessert! It takes some patience, but the result is worth it!

I served it to a group of hesitant friends who usually scare at the words vegan or healthy and even they were in love!! 🥰

Ingredients:

Cookie/Biscuit
– 1 cup of almond flour
– 1/3 cup of cornstarch
– 1 ½ tsp of baking powder
– 1/3 cup of coconut flour
– 1 ½ tsp of baking powder
– 1 tsp of baking soda
– ½ tsp of salt
– 3 tbsp of coconut sugar
– 1/3 cup of coconut oil softened not melted (can use butter)
– 1/2 cup of coconut milk
– 1 tsp of vanilla extract
– 1 egg

Whipped Cream
– 2 cups of coconut cream or heavy whipping cream
– ¼ cup of powdered sugar
– 1 tsp of vanilla extract
– Pinch of salt

Strawberry Filling
– 2 cups of sliced strawberries
– 2 tbsp of lemon juice
– 2 tbsp of coconut sugar

Directions:

1. Preheat oven to 400 degrees
2. In a bowl mix together almond flour, coconut flour, cornstarch, baking soda, baking powder, coconut sugar and salt.
3. Use softened coconut oil to combine dry ingredients together and form a crumbly dough
4. Once dry ingredients have been thoroughly mixed with coconut oil or butter, add in coconut milk, vanilla and whisked egg
5. Once dough is fully combined, place in fridge for 10 min
6. While dough is chilling, slice strawberries and coat in a bowl with lemon juice and coconut sugar. Place in fridge until ready to use.
7. Scoop chilled dough onto pan in 8 large lumps and bake in oven for 16-18 min (until light brown)
8. Whisk together whipped cream ingredients and place in fridge until ready to use
9. Assemble shortcakes when ready to serve!

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