strawberry shortcake
We found some ripe organic strawberries at Whole Foods yesterday, and I got a hankering for strawberry shortcake. I love strawberry shortcake. It carries warm childhood memories of my 6th birthday, when my mother made it for my birthday cake, and surprised me with handmade Strawberry Shortcake curtains for my bedroom.
I had a Strawberry Shortcake doll, and a Blueberry Muffin one, and Custard and Pupcake and the Peculiar Purple Pieman of Porcupine Peak, and who knows which other ones. It was 1981, and I know this really dates me. But I still like thinking about those dolls, and I can still smell that wonderful strawberry smell on them.
So anyway, I decided to make strawberry shortcake. I’ve cut way down on grains lately, and I haven’t introduced them to Cash yet, so I wanted a recipe with coconut flour instead of wheat. Coconut flour is a lot of fun to work with, and I’ve used it several times. It has a light sweetness to it, and seems to pair well with lots of eggs–maybe because it is so dry.
I found a recipe here, and only made a few adjustments. It worked well, but I need to figure out some extra altitude adjustments–as you can see, the muffins sank in the middle. They were still delish.
I made whipped cream for David and the kids, and whipped coconut cream with a little maple syrup for Cash and me (that’s the coconut cream pictured above). We sliced up strawberries and built our own little shortcake sandwiches. Except for Cash, who demolished his, and had a ton of fun in the process.
Here is the shortcake recipe with my changes:
- 6 eggs, pastured
- 1 tsp pure vanilla extract
- 1/2 cup pure maple syrup (-2 tablespoons)
- 2 tablespoons coconut milk
- 1/2 cup coconut flour, sifted
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup coconut oil, melted
- Preheat oven to bake at 375 degrees.
- With a hand held mixer, blend eggs, vanilla, and maple syrup.
- Sift in coconut flour, salt, and baking soda, and continue to blend.
- Pour in melted coconut oil and blend until smooth and creamy.
- Pour batter into 12 parchment lined muffin tins.
- Bake shortcakes for 20-25 minutes, remove from oven, and allow to cool on a cooling rack.
Whipped cream:
- 1 pint heavy whipping cream, organic
- 1/4 cup sugar (+1 tablespoon)
- 1 tsp pure vanilla extract
Coconut whipped cream:
- 1 can coconut milk (full fat)
- about a tablespoon pure maple syrup
- 1 tsp pure vanilla extract
3 pints fresh strawberries
- Whip cream with sugar (maple syrup) and vanilla.
- Slice shortcakes horizontally and pile on whipped cream and sliced strawberries.
Look at that boy go! He looks very pleased with his cake 🙂 So glad you shared this recipe. I’ve been wanting to use coconut flour, but always hesitate when trying to substitute ingredients.
Jodi,
Yes, he was thrilled with his spread!
Hope you like the recipe–you might want to refer back to the original, since some of my adjustments (changing time and temp) are to compensate for high altitude. Other changes were just because I wanted to–like using coconut oil instead of shortening.
YUMMY……..glad to see lil Cash eating ..something really good / luv u guys/mom
Looks yummy! And what a cute baby you have! 🙂 My girls are also a tad bit obsessed with Strawberry Shortcake and have all the little figurines.
Little Cash is really filling out nicely! Just last night I was thinking about those Strawberry curtains – no kiddin’! Sure LOVE those 3 kids !
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