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Coconut Flour Strawberry Shortcake Recipe

Ingredients

How to make it

  • Make the coconut cream 6-8 hours ahead of time by blending the coconut cream with tapioca flour and chilling.
  • This step is important to allow the cream to thicken.
  • When ready to make the shortcake, preheat the oven to 350ºF.
  • Prepare a skillet or baking dish by greasing it with coconut oil and then set aside.
  • In a small bowl, sift together the coconut flour, baking powder and salt.
  • In a separate larger bowl, whisk the eggs with the coconut milk, coconut oil, maple syrup and vanilla extract.
  • Slowly fold the dry ingredients into the wet ingredients.
  • Transfer the batter into the prepared skillet. It will be thick and wet.
  • Using a spatula, spread the batter out in an even layer.
  • Bake 20-22 minutes until edges are browned and cake is set.
  • You should be able to insert a toothpick clean in the middle when done.
  • Remove from the oven and cool 30 minutes to 1 hour.
  • While the shortcake cools, toss the strawberries in a bowl with the coconut sugar to allow the sugar to dissolve on the berries.
  • To assemble, scoop the coconut cream onto the shortcake and spread evenly.
  • Top with strawberries and drizzle with honey as desired.
  • For optimal freshness, keep in the freezer, covered.

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The Cook

tuilelaith Columbia, MO

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