strawberry shortcake

What is the quintessential summer dessert? You might be thinking of peach cobbler, root beer floats, banana split sundays or key lime pie. But surely strawberry shortcake comes to mind as well! It is totally a classic.

One thing I really enjoy doing is taking a food I like and finding or creating a healthier version. If I do the upgrading myself, usually there are just a few simple swaps needed. But most of the time, there is already a really great recipe out there. This strawberry shortcake one from Paleo Running Momma is no exception! I am so glad I found it. The first time I made it several years ago, I knew it was a keeper.

I’m going to walk you through the process of making this simple, delicious dessert! I understand that you may not be used to using some of these ingredients and it can be a little weird at first if you aren’t, but I encourage you to give it a shot!

Ingredients

2 lbs fresh strawberries but in halves or quarters

1/4 cup pure maple sugar or coconut sugar

3/4 cup blanched almond flour

3/4 cup arrowroot flour or tapioca

1/3 cup coconut flour

1 1/2 tsp baking powder aluminum free*

3/4 tsp baking soda

1/4 tsp salt

1 tsp maple sugar

6 Tbsp grass fed butter or ghee, palm oil shortening or coconut oil, cold, broken or cut into pieces

1/2 cup coconut milk full fat

1 tsp fresh lemon juice

1 large egg whisked

Step 1: Place strawberries and maple sugar in a bowl and toss to coat, allow them to sit that way in the refrigerator while you prepare the biscuits. I use coconut sugar because I couldn’t find maple sugar.

I recommend using organic strawberries whenever possible! They topped the “Dirty Dozen” list again this year. You can see this previous post of mine for more info!

It’s looking like next time my organic stawberries will come straight from my garden!

Step 2: Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.

Step 3: Mix all dry ingredients in a large bowl, then add the fat (butter, ghee, etc.) and blend with a fork or pastry blender until an evenly crumbly mixture forms. This can also be done by pulsing a few times in a food processor.

I’m a big fan of Redmond Real Salt, just FYI!

Step 4: Make a well in the center of the crumbly mixture and the egg, coconut milk and lemon juice. Stir well until no flour spots show – you should have a sticky dough. Allow dough to sit 2 minutes or so to thicken, chilling shouldn’t be necessary.

Step 5: Wet your hands and divide mixture into 8 biscuits, lightly roll each into a disk shape, or you can use a 1/4 cup dry measuring cup to shape them before baking. You can also use more tapioca or arrowroot to handle them if the dough is sticky.

Step 6: Bake in the preheated oven for about 13-15 minutes or until lightly golden brown. Remove from oven and place baking sheet on a wire rack to cool.

The strawberry shortcake I grew up eating was more like a sponge cake, but these are definitely more of a dense biscuit, which I personally prefer.

In the recipe, she makes the whipped cream using coconut cream, but I am such a fan of coco whip, that I just use that! Easy peasy. I promise you it is better than cool whip… see for yourself! You can find it at most grocery stores, including Walmart (in the freezer section).

Step 7: Assemble the shortcakes. I don’t find it necessary to cut the biscuits in half like she does in the recipe, I just put the strawberries and coco whip on top of them whole!

Step 8: Enjoy out of the back patio with someone you love!

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