It’s finally strawberry season! Well, at least it is here in my neck of the woods in Texas. It’s always exciting when strawberries are in season because they mark the end of winter and the return of all the glorious spring and summer produce. I find myself pining for them during the final weeks of winter every year. It’s always a nice surprise once I see these little red orbs pop up at the farmers market.
I tend to enjoy strawberries in their simplest form, i.e. completely raw. But, I figured I would come up with my own version of the quintessential strawberry shortcake and share it here with you. To get a little more of that juicy strawberry flavor, I macerated the strawberries in raw sugar and a bit of mint for a fresh contrast in flavor. The shortcake itself is a simple and humble gluten free biscuit that uses only two (!) types of flour. And, since a strawberry shortcake needs a whipped topping, there’s a good dollop of coconut cream in there for good measure.
Oh spring, I’m glad you’re back :)
Minty Strawberry Shortcakes
for the shortcakes:
- 4 oz brown rice flour
- 2 oz arrowroot flour
- 2 tbsp raw sugar, plus more for sprinkling
- 1 tsp psyllium husk
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1.5 oz solid coconut oil
- 1 oz unsweetened applesauce
- 2 oz coconut milk
for the macerated strawberries
- 1 cup hulled & sliced strawberries
- 1 tbsp raw sugar
- 1 tsp fresh lemon juice
- 1 tbsp chopped fresh mint leaves
for the coconut cream:
- 1 can full fat coconut milk, chilled overnight or for 6 hours in the fridge
- raw sugar or maple syrup to taste
- tiny pinch of sea salt
Combine all of the ingredients for the strawberries together in a small bowl. Cover the bowl and place it in the fridge to macerate while you prep the rest of the ingredients.
Preheat your oven to 350 degrees and cover a baking sheet with parchment paper. Combine all of the dry ingredients for the shortcakes in a bowl. Next, add the coconut oil and cut it into the dry ingredients with a fork or your fingers until a crumbly mixture forms. Add in the applesauce and coconut milk and mix until a dough forms. Divide the dough into 4 equal pieces, then shape it into 4 balls. Gently flatten the balls into rounds and place them on your prepared baking sheet. Sprinkle the top of each shortcake with a bit of raw sugar, then place the tray in the freezer for 10 minutes. After 10 minutes, place the tray in your preheated oven and bake the shortcakes for 20-25 minutes until the bottoms/edges are golden. Let them cool completely.
While the shortcakes are cooling, remove your can of coconut milk from the fridge and scoop out the solidified coconut cream into a bowl. Whisk the coconut cream by hand or with a stand mixer until it is light and fluffy. Add raw sugar or maple syrup to taste along with a tiny pinch of sea salt and whisk once more to incorporate everything.
To assemble the shortcakes, slice a shortcake in half and put the bottom half onto a plate. Spoon a good bit of the macerated strawberries over the shortcake bottom, then add a dollop of whipped coconut cream on top. Place the top of the shortcake over the coconut cream, then repeat once more with the strawberries and coconut cream. Serve immediately. Makes 4 shortcakes.