Strawberry Shortcakes (GF, DF, RSF)
You read that right. Strawberry shortcakes that are gluten free, dairy free, and refined sugar free.
For Father’s Day this year I whipped up this so delicious, healthy alternative to the traditional and beloved strawberry shortcake.
Strawberry season is in full swing ... so be prepared for all the strawbs recipes.
This recipe was originally made exclusively for The South Shore Moms blog.
*NOTE - oat flour biscuits can be found on my website here. If you don’t have oat flour? Grind up oats to a fine consistency in your blender or food processor. No oats? Try my almond flour biscuit recipe!
Makes 8 shortcakes
You’ll need (for the strawberry filling and whipped topping) …
8 biscuits
~15 strawberries, local/organic (it’s strawberry season!)
4 Tbsp raw, local honey, plus more sweetness preference
1/8 c filtered water
For the whipped cream (*several options) …
1 can of cold coconut whipping cream (make sure it’s in the fridge for several hours to allow the cream to solidify on the top), or
1 c SCD french cream, or
1 c heavy whipping cream for a dairy version
2 Tbsp honey
1 tsp pure vanilla extract
What to do …
Place a medium size bowl and whisks into the fridge to cool.
In a medium size saucepan, add strawberries, honey and water. Cover and allow to simmer on low.
As the strawberries become tender, add more water as necessary if it gets too sticky on the bottom of the pan. A tablespoon at a time. If the mixture gets too watery, simmer with pan lid off.
Taste. Add more honey if necessary.
While the strawberries turn into a jam, take the bowl and whisks out from the fridge. Whip the cream with the honey and vanilla. Place in fridge to keep cool.
Once the jam is done, allow to cool.
Slice biscuits in half, add jam, place biscuit top, and then top with whipped cream.
Happy Father’s Day!
Lovingly,
TLBS
