Description
A healthy take on a classic and festive holiday dessert. It’s quick to make, light, and Summery. And it’s also wheat-free, egg-free, oil-free, and dairy-free!
Ingredients
Scale
For the Shortcake
- 2 cups whole-grain spelt flour
- 2 tablespoons organic coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of sea salt
- 1 can organic coconut milk
For the Toppings
- 1 can organic coconut milk, refrigerated overnight
- 1 droppersful stevia
- 1 teaspoon pure vanilla extract
- 4 1/2 cups sliced strawberries
Instructions
To Make the Shortcake
- Preheat the oven to 400F and spray an 8×8 oven-safe dish with coconut oil.
- In a large bowl, sift the flour, sugar, baking powder, baking soda, and salt.
- Add the coconut milk and fold in to combine.
- Pour into the pan and bake for 20 minutes.
To Make the Toppings
- While the cake is baking, use a mixer to combine the coconut cream (the hard part solidified at the top of the refrigerated coconut milk can), stevia, and vanilla. Whip until it stiffens and begins to form a peak.
- Wash and slice the strawberries if you haven’t yet.
To Serve
- Cut the shortbread into 9 slices. Carefully slice each piece in half lengthwise (to form a top and bottom).
- Place the bottom half on the plate and top with a 1/4 cup of strawberries and a dollop of whipped coconut. Add the top half of the shortbread and top with another 1/4 cup of strawberries and a dollop of whipped coconut. Serve.
Notes
Celebratory Variation Tip
If you’re celebrating the Fourth of July, add blueberries!
Time-Saving Tip
Don’t slice the shortbread in half and just top each piece with strawberries and whipped coconut.