It’s already that time of year around here when strawberries are sold at roadside stands. One of the perks of being in California! We bought a big flat and had more than enough to use up. Although these weren’t the sweetest strawberries since they are the first harvest, they did just fine for this recipe!
Recipe: Strawberry Shortcake for the Clean Eater (makes 3 large or 6 small shortcakes)
1/3 cup coconut flour
1/3 cup butter or coconut oil, melted
2-4 TBSP honey (depending on how sweet you want the shortcake)
1 tsp vanilla
dash of salt
Coconut Milk Whipped Cream:
1 can full-fat, unsweetened coconut milk, refrigerated
1 tsp vanilla
1-2 tsp honey or pure maple syrup (if desired)
Preheat oven to 350 degrees. Grease 3 ramekins or muffin tins with coconut oil. In a large bowl, beat together butter (or coconut oil), honey, eggs and vanilla. Add dry ingredients and beat until well-combined and no lumps remain. Pour into 3 ramekins (leave room for the shortcakes to to rise). Bake for 25-30 minutes, until golden brown and toothpick inserted comes out clean. Let cool for 5 minutes, carefully remove from ramekin and let cool completely.
Meanwhile, take coconut milk out of fridge and skim off the solid part into a mixing bowl. Don’t use the watery part. Beat the solid milk until peaks begin to form, then add vanilla and honey and beat for a few more minutes.
Once the shortcakes are cooled, cut in half:
Top with a bit of whipped cream and strawberries and top with the other half of the shortcake. Top with more whipped cream and strawberries, and enjoy!