Maple Strawberry Shortcake

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Delving into strawberry shortcake begins the summer season!

Not only is this strawberry shortcake recipe delicious and healthy, I’m going to show you how to make strawberry shortcake gluten free! The secret is almond flour and coconut flour.  The Almond flour provides the base for the cakes, and the Coconut flour helps soften it and soak up the eggs and vegetable fat.

When replacing the regular flour with almond flour and coconut flour you remove the gluten from the shortcakes, and then it increases the protein, good fats, fiber and nutrients. Super cool! In an effort to recreate something unique with a touch of nostalgia for the upcoming summer months, I present you with this delightful strawberry shortcake.

This shortcake made grain free, is ridiculously easy to stir together, begs to become a summer staple whether it’s strawberry season or when we have moved on to picking raspberries and peaches.

Short cake versus Biscuits
This recipe makes a cakelike texture. If looking for a biscuitlike texture follow this gluten free recipe https://mommypotamus.com/strawberry-shortcake-biscuits-grain-free/

Why the name strawberry shortcake? Read on.
https://www.chicagotribune.com/news/ct-xpm-2007-07-18-0707160458-story.html

INGREDIENTS

  • 1/2 cup olive oil or melted butter cooled

  • 1 cup Justamere’s Maple Sugar

  • 3 eggs, at room temperature

  • 3/4 cup whole milk or unsweetened Original Almond milk and Coconut milk blend

  • 2 tsp. vanilla extract

  • 1 1/2 cups fine almond flour

  • 1/2 cup coconut flour

  • 1 1/2 tsp. baking powder

  • 1/4 teaspoon salt

  • For the filling & topping:

    1/4 to 1/2 pound fresh strawberries, sliced ¼ inch thick (reserve some whole strawberries for the topping)

  • Whipped cream or coconut cream to top.

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Grease one nine inch round or square pan. Line the bottom with parchment paper.

  2. In a large bowl, mix the olive oil, maple sugar, eggs, and vanilla extract together until well combined. Add the milk and beat again until well incorporated.

  3. In a large separate bowl, whisk the almond flour, coconut flour, baking powder and salt together. Add the dry ingredients to the wet ingredients and mix well. Mixture should be on the thicker side.

  4. Spread out batter in pan with a spatula and smooth the top. Bake for 35-40 minutes or until cake is golden brown, no longer jiggly in the middle and a tester comes out clean.

  5. Let cake cool in the pan for 10 minutes before topping with strawberries and whipped cream.

  6. Cake should be kept covered in the fridge for optimal freshness and will stay good for 4-5 days

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