It’s strawberry season here!! And what better way to enjoy fresh field strawberries than strawberry shortcake with light & fluffy coconut whip cream? Feel free to grab a can of your fav whip cream from the store, or use our recipe to make your own.
Ingredients:
1cup+2tbsp almond flour
6tbsp tapioca flour or arrowroot
1/2tsp baking powder
1/4tsp sea salt
1/4cup coconut oil/palm shortening/vegan butter (we used coconut oil)
1/4cup milk of choice (we used unsweetened almond milk)
1tbsp maple syrup (or you could use honey but it would no longer be vegan)
1/2tbsp ground flax
1/2tsp vanilla
Optional, but we also used 1/8tsp vanilla bean powder (you could also use some seeds scraped from a vanilla bean)
For serving:
Dairy-free whip cream or ice cream of your choice (https://youtu.be/s_N9svqDq8M)
Fresh strawberries, cut into quarters (or if you only have frozen, you could cook some down into a delicious jam/syrup!)
Optional: cane sugar to sprinkle on your cut strawberries to soften & sweeten them and also create a juicy syrup.
Instructions:
Pulse everything in your food processor until it comes together
Divide into 3-4 balls, and place on a parchment lined baking tray. Press down slightly. A green cookie scoop made 3 portions for us.
While your oven preheats to 350F we popped them into the fridge to firm up since our coconut oil was pretty soft, from being in a hot kitchen. The colder your fat is, the flakier your scones/biscuits/shortcakes will be.
Optional: just before baking, we brushed each shortcake with some almond milk, and sprinkled them with some cane sugar, to help them brown in the oven.
Bake for 21-24 minutes until golden brown
Let cool, then slice, top & enjoy!!!
Full video: https://youtu.be/S_kZv1suYB8
Whipcream video: https://youtu.be/s_N9svqDq8M
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