Originally published in The Chalkboard Magazine
Strawberry shortcake is a classic spring dessert that’s normally filled with sugar, cream and refined white flour. I created this upgraded version so that you could enjoy this treat without making yourself feel unwell! Add it to your Easter brunch menu, or make it as an accompaniment to a special Sunday night supper. With decadent strawberry and cream flavors and delicious almond flour shortcakes, this gluten-free, dairy-free dessert will definitely be a crowd pleaser!
GRAIN + DAIRY FREE STRAWBERRY SHORTCAKES
Serves 6
INGREDIENTS:
For the coconut whipped cream:
1 13.5 oz. can organic coconut cream
1 tsp vanilla
vanilla stevia to taste
For the strawberry shortcake:
2 cups super-fine almond flour from blanched whole almonds
1/4 cup arrowroot flour
1/4 cup + 2 Tbsp organic virgin coconut oil, melted
4 Tbsp maple syrup
2 large eggs, beaten
1 Tbsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/4 tsp Himalayan pink salt
3 cups of strawberries, sliced
