This Strawberry Shortcake Recipe With Coconut Cream Will Blow Your Socks Off
Everyone loves making homemade strawberry shortcake, especially if it is a family thing. Many childhood memories are linked to the preparation of this recipe.
Do you remember picking fresh strawberries and taking them home to make a cake tower, laden with sweet berries and cream?
We need to admit that this was not one of the healthiest desserts, but, fortunately, there is now a revamped version of the classic strawberry shortcake recipe. This new recipe does not contain refined sugar, dairy, or gluten, it contains small amounts of carbohydrates and is Paleo-friendly. It is a very tasty dessert made in a skillet, which makes it a breeze to whip up.
The cream consists of coconut cream and some tapioca to thicken it a little bit. Take care of the following two things: you should use coconut cream, not coconut milk, as coconut cream is much thicker compared to coconut milk and it will not seep into the shortcake. Moreover, remember that the coconut cream mixture should be made six to eight hours prior to the shortcake and it should be chilled, so that the tapioca and the coconut cream thicken.
For the preparation of the shortcake you should use eggs, coconut milk, coconut flour, coconut oil and maple syrup (or another sweetener of your choice). The coconut oil will provide the density that the shortcake needs. You will get a thick, chewy, and tasty batter.
Mix all ingredients needed for the shortcake together and then transfer the resulting mixture to a skillet and bake. Once the shortcake is baked and cooled, normally after an hour of cooling, top it with the chilled coconut cream and strawberries. If you want your shortcake to remain perfectly fresh, keep it in the freezer.
You will definitely remember your childhood while preparing this delicious shortcake.
Coconut Flour Strawberry Shortcake
Serves: eight to ten portions
Time needed for preparation: fifteen minutes
Time needed for the cooking: twenty minutes
Time needed for cooling: one hour
For the Shortcake:
– Three eggs
– One teaspoon of baking powder
– Half a cup of coconut flour
– Half a cup of unsweetened coconut milk
– Half a teaspoon of vanilla extract
– ¼ cup of melted coconut oil
– ¼ teaspoon of sea salt
– ¼ cup of maple syrup (or other sweetener of your choice)
For the Topping
– Two tablespoons of tapioca flour
– One tablespoon of coconut sugar
– 14 oz. can coconut cream
– Honey for drizzle
– One lb. of fresh quartered strawberries
1. The coconut cream should be made six to eight hours before starting the preparation of the shortcake. Blend the coconut cream with the tapioca flour and then chill it. This is one of the most important things you need to remember because it will provide thickness to your dessert
2. Before you start the preparations for the shortcake, you should preheat the oven to 350 degrees F. also, prepare a skillet or some other baking dish by greasing it with coconut oil and then put it aside
3. Take a small bowl and sift together the coconut oil, the baking powder, and the salt in it.
4. Take another bowl, a larger one, and whisk the eggs together with the coconut milk, coconut oil, the vanilla extract and the maple syrup in it. Gradually fold the dry ingredients into the wet mixture
5. Pour the batter into the skillet you have previously prepared. The batter should be thick and wet, so you should use a spatula to spread the batter out in an even layer
6. The baking process should take about 20-22 minutes, until the edges of the shortcake become brown. You will know if the shortcake is done by inserting a toothpick clean in the middle.
7. Once you remove the shortcake from the oven, let it aside for about half an hour to an hour so that it cools.
8. In meantime, while the shortcake cools, take the bowl with the coconut sugar and toss the strawberries in it, so that the sugar dissolves on the berries.
9. For the assembling, you should scoop the coconut cream onto the shortcake and spread evenly. In the end, put strawberries on the top and drizzle with honey as you want.
10. To keep the strawberry shortcake fresh, keep it in the freezer, of course, covered.