Recently the weather has been warmer, the strawberries have been in season, and I have been craving strawberry shortcake. I have never seen gluten-free shortcakes in the grocery store, so I decided it was time to make my own.
The shortcake, as it was originally made, was really a sweet biscuit that the strawberries and whipped cream were served on. American shortcakes are lighter and fluffier than their English version. This recipe pays homage to the English variety.
It’s super easy to make, and super yummy 🙂
For this recipe, you’ll need:
1 lb. strawberries, sliced
1 T. lemon juice
3 T. honey
1/2 c. ghee
1 c. coconut flour
1/4 c. potato starch
1/4 c. tapioca flour
3 T. ground chia seed
1/2 t. baking soda
1 T. baking powder
1/2 t. salt
4 T. coconut cream
2 T. coconut water
2 T. lemon juice
1 t. vanilla
1/4 c. honey
Whipped Coconut Cream:
2 cans full fat coconut milk
1 T. vanilla
3 T. honey
For the strawberry topping, slice the strawberries. In a medium bowl, add the 3 T. honey and 1 T. lemon juice and toss.
Preheat the oven to 425 degrees F.
The shortcake dough is really super easy to make in a food processor.
Combine all of the dry ingredients in a small bowl (or large measuring cup) and mix.
Cut the ghee into small pieces.
In a medium bowl or large measuring cup, add the coconut cream, coconut water, lemon juice, vanilla, honey, and egg.
Whisk the wet ingredients.
Put the dough blade into the food processor, and add all of the dry ingredients. Add one piece of ghee at a time until the mixture takes on a “mealy” texture.
Next, add the wet ingredients and blend.
The dough should be sticky, but not be “wet”.
On a big sheet of wax paper dusted with tapioca flour, press out the dough.
Cover with another piece of wax paper and roll out with a rolling pin until it is about 3/4″ thick. Use a biscuit cutter and cut your shortcakes from the dough. I was making these to take to get together, so I opted for smaller shortcakes (bite-ish size).
Line a baking sheet with parchment paper and place the shortcakes onto the baking sheet.
Place the shortcakes in the oven and bake until golden brown – about 10 minutes.
Cool the shortcakes on a wire rack for at least 5 minutes – they should be cool to the touch before plating.
Now, for the whipped topping, I placed the coconut cream (or fat) from two cans of coconut milk in a large metal bowl and then chilled for 15 minutes in the fridge.
Next, I added the honey and vanilla and whipped, using a whisk, on high.
After a few minutes, the coconut cream will take on a light and fluffy texture, just like whipped cream. Be sure to refrigerate before serving – it will help it keep it’s fluff and texture longer.
Now, simply assemble your shortcakes. Shortcake, then whipped topping, then strawberries. You can always top with another shortcake if you’d like 🙂
Just in case you were wondering, National Strawberry Shortcake Day is June 14th 😉