Strawberry Shortcake Recipe

Grain Free Strawberry Shortcake Recipe

Makes 3 large or 6 small shortcakes

Ingredients:

• 1/3 cup coconut flour
• 1/3 cup butter or coconut oil, melted, plus some for greasing pan
• 4 eggs
• 2-4 tbs honey (less if you like it less sweet)
• ½ tsp pure vanilla extract
• ½ tsp gluten free baking powder (most baking powder is gluten free, more info on that from the Daily Forage)
• Fresh strawberries, sliced
• Dash of salt

Directions:

1. Preheat oven to 350 degrees F.
2. Grease three ramekins or muffin tins with coconut oil or butter.
3. In a large bowl, beat together melted butter (or coconut oil), honey, eggs and vanilla.
4. Add dry ingredients to wet, and beat until well-combined, with no lumps remaining.
5. Pour batter into ramekins or muffin tins (leave room for the shortcakes to rise.)
6. Bake for 25-30 minutes, until golden brown and a toothpick inserted in the center comes out clean.
7. Let cool for 5 minutes, carefully remove cakes, and cool completely.
8. Top with sliced strawberries and our FoodFit Vegan Whipped Cream (or your favorite whipped topping).

Following the Recipe

There’s nothing quite like fresh strawberries during the summer. I made this strawberry shortcake recipe a few weeks ago to eat for dessert following my take on the Food Fit Beans & Greens with Polenta recipe. We were pretty excited because my household has more than a few allergies. Some can’t eat gluten, other, nuts AND dairy. Needless to say, our combined allergies make it nearly impossible to find a dessert we can all share. Because the shortcake is made with coconut flour and coconut oil, we could all got to enjoy.

To start with, the photo above is not my picture. Food in photos is rarely edible because it’s staged to look pretty. The strawberry shortcake I made is not pretty, but it was delicious! The best thing about this recipe is that it’s flexible. I thought I had coconut flour, but turns out I only had all-purpose gluten free flour. I think the shortcake would have been fluffier if we used the coconut flour, oh well. Like I said before, still tasty!

In general the Food Fit Strawberry Shortcake recipe is pretty straight forward. We opted for slightly less sweet and used only 3 tablespoons of honey. I added a bit too much soy milk to our vegan whipped cream, so it came out a bit runny. Regardless, it was a treat for everyone in my house to sit down together and enjoy the same dessert. Plus, I know everyone liked it because there was suddenly a quiet we don’t often find around here!