*Update January 2018 – according to the Monash University app, coconut flour is not low FODMAP, however this recipe is still delicious if you are just looking for a sweet treat!
These shortcakes are light, airy and the perfect vehicle for a made-from-scratch sweet and tart strawberry sauce. What takes this dessert over the top? The dollop of coconut cream whipped to perfection carefully placed on top of the shortcake and berries. You may not believe it, but this refreshing summery dessert is made with only real-food ingredients, zero refined flour or sugar.
You guys! I cannot wait to share this recipe with you 🙂
Remember the weekend before last when Brian and I had a super fun picnic with Marisa and Noah? Well, it was so fun the ONLY picture snapped of our amazing picnic was Brian’s bowl full of food…
I guess that’s when you know something is REALLY fun…you don’t even get your phones out!
Anyways, I wanted to make dessert for our little gathering but I needed to make something portable and that’s when I remembered my mom’s delicious dessert and trick for serving it while out and about.
This would be me enjoying the strawberry shortcake (flashback to 2011).
This is when we served strawberry shortcake for my sister’s birthday back in 2014 🙂
Not only did everyone LOVE my mom’s strawberry shortcake, but it was very easy for her to transport. She would make the shortcakes and berries then store them both separately and assemble when ready. So, I was determined to do the same thing at our little summer picnic, but with a FODMAP-friendly version 🙂
How did I make my version low FODMAP? Let’s break it down…
I developed a shortcake/biscuit-like recipe utilizing coconut flour rather than all purpose flour.
These are sweetened with maple syrup, which is a natural sweetener derived from the sap of maple trees. Even though it’s “natural” it is still sugar, so it’s important to watch portion sizes. We only use 1/4 cup for about 10 biscuits.
The strawberry portion of my mom’s recipe is technically low FODMAP already (granulated sugar is ok if you are sensitive to FODMAPs) but I prefer to keep things more nutrient dense, so I used coconut sugar instead. The addition of lemon juice really takes these strawberries over the top.
Whipped Coconut Cream:
Dairy is not low FODMAP, so finding a dairy alternative to the traditional whipped cream used on strawberry shortcakes was necessary.
I used full fat coconut cream whipped with vanilla extract and maple syrup for a little extra sweetness. When whipped this combination really resembles traditional whipped cream! Because the cream is full fat, a little goes a long way here.
I hope you all enjoy this recipe and “take it to go” to share with someone you love!
Strawberry Shortcake Recipe Type : gluten free, grain free Cuisine: dessert Author: Tara | Treble in the Kitchen Serves: 6-8 servings These shortcakes are light, airy and the perfect vehicle for a made-from-scratch sweet and tart strawberry sauce. What takes this dessert over the top? The dollop of coconut cream whipped to perfection carefully placed on top of the shortcake and berries. You may not believe it, but this refreshing summery dessert is made with only real-food ingredients, zero refined flour or sugar.
3 cups frozen strawberries
1/4 tsp lemon zest
Juice from half a lemon
1 Tbsp coconut sugar
3/4 cups coconut flour
1/4 tsp salt
1/4 tsp baking soda
1/2 cup coconut oil, melted
1/4 cup maple syrup
5 eggs, slightly beaten
1 tsp vanilla extract
1 can full fat coconut milk (refrigerated at least 3 hours)
1 tsp vanilla extract
1 tsp maple syrup
For the Strawberry Sauce: Cut the strawberries in half. Combine the strawberries, lemon zest, lemon juice and coconut sugar in a bowl and set on the counter to thaw. Stir occasionally.
For the Shortcake: Preheat the oven to 350. In a large bowl combine the coconut flour, salt, and baking soda. In a separate bowl, combine the coconut oil, maple syrup, eggs and vanilla. Combine the wet and dry ingredients and mix until thoroughly combined. Place 10 drops of batter onto a lined cookie sheet (a silpat or parchment paper will work). Shape the dough into round, slightly uniformed shapes. Bake at 350 for 15-20 minutes or until firm and golden brown.
For the Whipped Cream: Open the can of chilled full fat coconut milk with a can opener. The cream and the water will have separated in the can. Scoop the cream into a large bowl or mixer bowl and discard the water or save for later use. Add the vanilla and maple syrup to the coconut cream and whip until desired consistency.
To assemble the short cake:
Split one shortcake in half. Layer with the desired amount of strawberries and coconut cream. ENJOY!
Update from January 2018 – according to the Monash University app coconut flour is not low FODMAP. Please listen to your own body and eat the foods that make you feel the best. 3.5.3208
Question of the day:
What is one dessert that truly says “summer” to you?
SHARE THIS POST:
LEAVE A COMMENT
Based on this post, here are a few similar ones you should check out.
Leave a comment
They look like magazine strawberry shortcake biscuits! I might have to make these this weekend- I don’t have coconut sugar at the moment… but I wonder if honey would be good?
Thanks, Andrea! Honey or maple syrup might work but I’m not sure how it would affect things because of the liquid content. I’m sure flavor would be fine 🙂 Let me know if you give them a try!
Wow! Looks deliciouS!
I happen to think that these sound even better than the real deal! Coconut whipped cream is amaaaazing.
You are to sweet!! Thanks, Hannah!
I don;t think I ever actually had strawberry shortcake. When I think of strawberry short cake, I always think of those ice cream bar on a stick that were like vanilla and strawberry ice cream with the crumb coating. I remember getting them in the school cafeteria, hahaha!
This kind of short cake is SO different and SO delicious 🙂 You gotta try it!
They were so yummy! Thanks for posting the recipe so I can make them myself soon!!
🙂 So glad you liked them!