It’s strawberry season here in Florida!
I like to believe that Florida has the sweetest, reddest, juiciest strawberries in all the land.
And what better way to dine on these pretty little rubies (and get your family eating fresh fruit!) than with STRAWBERRY SHORTCAKE.
Mmmmmm…. shall we have a moment of silence please?
The shortcakes are made with coconut flour and raw honey, and the berries are macerated in a combination of lime juice and vanilla extract (with the option of using some coconut sugar for added sweetness).
Strawberry Shortcake
Coconut flour shortcakes
Ingredients
1/2 cup coconut flour (benefits)
1/2 tsp. baking powder
1/2 cup raw honey
1/4 tsp. salt
4 large eggs
1/3 cup melted unsalted butter (or you can use an equal amount of coconut oil)
2 tbsp. coconut or almond milk
2 tsp. vanilla extract
Directions: Preheat oven to 350. Grease a cupcake pan with non-stick spray. In a large bowl whisk together wet ingredients. Add flour, salt, baking powder and whisk until you have a smooth golden colored batter. Place 1/4 cup of batter into each cupcake section of your pan and bake at 350 for 20 minutes. Let cool.
While the cupcakes are baking, remove the stem of a quart of strawberries (benefits). Dice into quarters and add to a bowl. Squeeze the juice of 1/2 lime over the berries, then sprinkle 1/2 tbsp. coconut sugar (optional, but you can add if you like your berries sweeter) and 1/2 tsp. vanilla extract over the berries. Use a fork to mix, gently “mashing” a bit along the way until some of the berries have started to release some of their natural juices. Let the berries sit until the shortcakes are cool, then build your dessert: shortcake cut in half, berries on top, dollop of whipped! Enjoy! 
What’s your favorite way to eat strawberries?
Steph 🙂
