This recipe honestly turned out way more legit than I thought it would. For years, one of my favorite summer desserts has been strawberry shortcake (with the exception of ice cream of course). I can still smell the fresh baked biscuits and taste the homemade whipped cream and macerated strawberries. There truly is nothing better! Obviously, after going on a healing diet, strawberry shortcake was out of the picture. Even with the ability to eat allergen-friendly flours like coconut flour, I never believed I’d be able to make a strawberry shortcake recipe that really “made the cut.” But lo and behold, it actually is possible, so much so I’m sad I didn’t double today’s recipe. The shortcake has the perfect dry, “cakey” texture, while the macerated fruit and coconut whipped cream compliment it perfectly. Though you can totally make this recipe using just strawberries, I wanted to do something a little bit different since both strawberries and peaches are in full swing here in TN. Overall, this recipe is great for dessert or a special breakfast, as the healthy fats from the coconut flour and cream will keep you satiated for hours. To make the whipped cream I highly recommend purchasing this coconut cream here. Not only is it naturally sweet and free of thickeners, it thickens up in the fridge in no time.
Strawberry Peach Shortcake
Yields 8 shortcakes
- 1 cup coconut flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup non-hydrogenated palm shortening (or) ghee
- 6 eggs
- 1/2 cup granulated monk fruit
- 12 large strawberries
- 4 peaches
- 1/4 cup granulated monk fruit
- Juice of 1 large lemon
- 1/2 tsp vanilla extract
- Pinch of salt
- Coconut cream
- Powdered Swerve, to taste
- Cut strawberries and peaches as desired and place in a bowl with 1/4 cup monk fruit and lemon juice, place in fridge to allow the fruit to macerate.
- Preheat oven to 350 degrees.
- In a food processor, pulse together coconut flour, baking powder, salt, vanilla, and shortening and once rumbly, add in eggs one at a time until a smooth dough is formed (it will be slightly sticky)
- Form the dough into 8, like size biscuits and place on a parchment lined baking sheet, baking in the oven for 30 minutes until just golden on top.
- Remove the biscuits from the oven and allow to fully cool.
- To make the whipped cream, place chilled coconut cream, salt, and powdered swerve to taste in a bowl and whip until creamy.
- To serve, cut biscuits in half and assemble layers of macerated fruit and whipped cream.
2 Thessalonians 3:3 “But the Lord is faithful, and he will strengthen you and protect you from the evil one”