Healthy Strawberry Shortcake
- ½ cup coconut flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup coconut oil, melted
- 1 tsp vanilla
- ¼ cup maple syrup or honey
- ½ cup unsweetened vanilla almond milk (or milk of your choice)
- 3 eggs
- 16 oz strawberries, quartered
Toss quartered strawberries in medium bowl with 1-2 tsp maple syrup (optional) and set aside.
Preheat oven to 350F and then line 8-10 cupcake tins with parchment cupcake liners.
Mix coconut flour, baking powder and salt together.
In separate mixing bowl, whisk melted coconut oil, vanilla extract, maple syrup, and milk. Then whisk in eggs.
Slowly stir flour mixture into wet ingredients until it’s slightly thick. Pour batter into prepared cupcake tins (I fill them 1/2-2/3 of the way full) and cook 14-16 minutes or until edges are slightly browned and cakes are set.
Cool for at least 20 minutes before attempting to remove cakes from parchment to slice cakes (I put it in the fridge if I have room)
Slice cupcake in half, and top each layer with 1.5 T of thawed So Delicious Coco Whip and 2 T of strawberries or follow directions to make coconut whipped cream
Coconut Whipped Cream
Open chilled can of Coconut Milk. Then carefully scoop out the chilled cream into large bowl. Using hand mixer or stand mixer with whisk attachment, whip cream until light and fluffy for about 5 minutes.
Store leftover cakes and cream in the refrigerator. Cakes may also be frozen for up to 3 months and reheated in the microwave or thawed on the refrigerator.