Strawberry Shortcake! (Gluten, Dairy and Cane Sugar-Free!)

My daughter, obsessed with the sweet little strawberry shortcake cartoons and her Strawberry Shortcake “Smelly doll” just like I had when I was a girl, had been asking what strawberry shortcake dessert was. But she’s allergic to dairy and cane sugar and I don’t do gluten. So I looked at a zillion recipes and came up with a mixture of techniques. This might be my favorite dessert recipe to date! These slightly sweet, biscuit-style shortcakes are made gluten-free with gluten free flour.  This recipe calls for mixing the dough by hand.

Batter: 

1 cup coconut flour

1 cup of Arrowhead Mills pancake and baking mix. (has a little cornmeal in it!)

½ cup maple sugar or 3/4 cup coconut  sugar

½ teaspoon unrefined sea salt, finely ground

1 large egg, lightly beaten

8 tablespoons hemp (preferable) or soy milk.

1 teaspoon vanilla extract

½ cup coconut oil slightly warmed.   Do not oil the pan.

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Strawberry compote:

4 cups Strawberries chopped and macerated.

2 Tablespoons Maple Sugar

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 Honey Whipped Coconut Cream:

One 15-ounce can full-fat coconut milk refrigerated for 12 hours.

Scoop all of the white coconut cream off of the top and use none of the clear liquid. 

1/3 cup honey or more to taste (optional)

1 teaspoon vanilla or more to taste (optional)

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1) Adjust the rack to the center of the oven. Pre-heat the oven to 350 degrees F.

2) Prepare the coconut cream first. Using a hand mixer in a large bowl or stand mixer, mix the cold coconut cream from the top of the can with the honey and vanilla. Refrigerate.

3) In a large bowl combine the coconut flour, Arrowhead Mills mix, , maple sugar/coconut sugar, and salt. Mix until coarsely combined. Add the egg,  milk, and vanilla extract. Use a spoon to work the liquids into the flours.  Add the oil slowly while mixing with your hands. Work the butter into the flour mixture until the dough sticks together when pressed, about 2 minutes.

4) No need to butter the pan. A buttered pan will cause misshapen cakes.  Dust a work surface and rolling pin with some of the Arrowhead Mills flour.  Roll out the dough into a ½-inch thick slab.
Use a 2-inch diameter round cookie cutter or a glass. Press straight down when cutting – don’t twist. Gently lift the shortcakes from your work surface and place them evenly spaced on the cookie sheet.

5) Bake until slightly browned on top, about 30-35 minutes. Serve while still warm, or reheat just before serving in a toaster oven set on low. Store shortcakes tightly covered in the refrigerator for up to 5 days (or for up to two weeks in the freezer).

6) While cakes are baking, chop and macerate (my daughter did this with a potato masher!) the strawberries and mix in 2 tablespoons of maple sugar. Let this sit and then mix again before pouring on cakes.

7)To serve hot, pour 1/3 cup Strawberry Sauce over one  shortcake and top with a dollop of Honey Whipped Cream. Put another shortcake on top and top that with 2 tablespoons of strawberries and another small dollop of cream! MMMMMmmmmmm

The coconut cream will keep in the fridge for 24 hrs. The cakes can be kept on the counter covered for 24hrs (fridge or bag will turn them to yuck.) Leftovers are suitable for breakfast 😉

Love,

Moorea

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