For today’s recipe we are making a healthier version of your favorite dessert, strawberry shortcake! This recipe tastes like the classic version except it is totally gluten free and can be made vegan. I’ve been meaning to make a strawberry shortcake for quite some time, but I never got around to it. I’m a little mad at myself for waiting so long because these are so gosh dang good! So if you are debating on whether to make this recipe, you defiantly need to!
I love using fresh berries for any recipes, but it is especially satisfying in the summer time! Strawberries are one of my favorite berries, however, I do advise that you get yourself some organic ones! Strawberries have the highest content of pesticides, which is not something you want to ptu a lot of in your body. I know they can be pricier, but I do think they taste better too. If you cannot get your hands on some organic ones, you can soak the strawberries in some cold water with a couple tablespoons of white vinegar. Then rise them thoroughly with some cold water!
Key ingredients for these healthier strawberry shortcakes
- Almond flour
- The almond flour in this recipe makes a dense and chewy shortcake. These shortcakes are not as light and fluffy are traditional ones, however, I love the rich and chewy texture it has.
- Coconut sugar
- Coconut sugar is my favorite granulated sweetener. It has a nutty flavor that reminds me a lot of brown sugar. This ingredient is used in the shortcake portion as well as to marinate the strawberries with.
- Eggs or flax eggs
- I used actual eggs for my version, but flax egg will work too. If you do not know what flax eggs are, it is just 1 tablespoon of flax meal and 1.5 tablespoons of water. This mixture will take on a thicker consistency after it sits for a couple minutes.
- Coconut oil
- The coconut oil is super important in this recipe to keep the shortcakes moist. It also helps keep them together when forming them into balls.
- Duh! Cut then into halves or fourths.
- Vegan whipped cream
- I love whipped cream and honestly I cannot tell a huge difference between whipped cream made with dairy and whipped cream made with plant milk. I love this one from So Delicious!
Healthier Strawberry Shortcake
- 2¼ cup almond flour
- ¼ cup coconut sugar
- 2 tsp baking powder
- ¼ tsp salt
- 2 eggs or flax eggs
- ⅓ cup coconut oil
- 1 tsp vanilla extract
- 1 tbsp coconut sugar
- Vegan whipped cream!
- In a medium sized mixing bowl combine your almond flour, coconut sugar, baking powder, and salt.
- In a large mixing bowl, whisk together you eggs (or flax eggs), coconut oil, and vanilla. Now fold in the dry ingredients with the wet.
- Split the dough into 6 equal portions and roll them each into ball shapes. Flatten them out a little then placed them onto a lined baking sheet. Bake the shortcakes at 350F for 15 minutes.
- While the shortcakes are baking sprinkle some coconut sugar over the cut up strawberries and let that marinate in the fridge.
- Allow the shortcakes to cool, then cut them in half horizontally and top with the strawberries and vegan whipped cream.