Strawberry Shortcake

  • Serving Size6

    Ingredients

    • ⅓ c + 2 T coconut flour
    • ¼ c + 2 T oat fiber (use gluten free)
    • 1¾ tsp baking powder
    • 2 dropperfuls of Sweet Leaf liquid stevia or to taste
    • ¼ tsp xanthan gum
    • 4 eggs
    • ¾ c water
    • 6 T salted butter, melted
    • ⅓ c Full Fat Greek yogurt
    • 1 tsp vanilla extract
    • Coconut Whipped Cream (see recipe below)
    • Sliced fresh strawberries
    • Unsweetened almond milk (optional)

    Coconut Whipped Cream

    • 1 can full fat organic coconut milk
    • 3 T Swerve Confectioners
    • 1/2 tsp vanilla extract

    Directions

    For the Shortcake

    1

    Whisk the dry ingredients together.

    2

    Add the wet ingredients to the dry ingredients and beat with a hand mixer until just combined.

    3

    Spread into a greased 9 inch pie plate and bake at 350 F for 25 minutes or until a toothpick comes out cleanly and the top is dry and not soggy. Let set a little before cutting. This is best served lukewarm (it holds together better than it does when piping hot out of the oven), and I imagine it would be great cold as well. Store leftovers in the refrigerator. 

    4

    Serve with coconut whipped cream, sliced strawberries, and unsweetened almond milk, if desired. Enjoy!

    For Coconut Whipped Cream

    5

    Chill can in refrigerator over night.

    6

    Without moving can much, remove top carefully with a can opener and scoop out the fat that is on the top.

    7

    Mix cream in a mixing bowl until smooth. Add vanilla and Swerve and continue mixing until well-combined.

    Recipe adapted by: TrimHealthyMama
         

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