Adorable Strawberry Shortcakes You Won't Believe Are Clean

Originally published in The Chalkboard Magazine

Strawberry shortcake is a classic spring dessert that’s normally filled with sugar, cream and refined white flour.  I created this upgraded version so that you could enjoy this treat without making yourself feel unwell! Add it to your Easter brunch menu, or make it as an accompaniment to a special Sunday night supper.  With decadent strawberry and cream flavors and delicious almond flour shortcakes, this gluten-free, dairy-free dessert will definitely be a crowd pleaser!

Serves 6


For the coconut whipped cream:
1 13.5 oz. can organic coconut cream
1 tsp vanilla
vanilla stevia to taste

For the strawberry shortcake:
2 cups super-fine almond flour from blanched whole almonds
1/4 cup arrowroot flour
1/4 cup + 2 Tbsp organic virgin coconut oil, melted
4 Tbsp maple syrup
2 large eggs, beaten
1 Tbsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/4 tsp Himalayan pink salt
3 cups of strawberries, sliced

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Jennifer MiremadiComment