Strawberry Shortcake with Coconut Cashew Cream
Strawberry season is here, and I can't think of a better way to celebrate than with this delectable LL Balanced version of the classic Strawberry Shortcake.
Ingredients
STRAWBERRY SHORTCAKE
- 4 cups strawberries rinsed & chopped into 1/2" pieces(approx 1 pint)
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 2 cups rolled oats
- 1/4 cup coconut flour plus more for dusting
- 2 tablespoons coconut sugar
- 1/4 teaspoon sea salt
- 7 tablespoons semi-solid coconut oil like softened butter
- 3/4 cup canned full fat coconut milk
CASHEW COCONUT CREAM
- 3/4 cup raw cashews
- 3/4 cup canned full fat coconut milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons maple syrup
Instructions
STRAWBERRY SHORTCAKE
- Make Cashew Coconut Cream and refrigerate. Place berries in a sealable container and add cinnamon, vanilla and maple syrup. Seal and shake to combine, then refrigerate. Preheat oven to 425 degrees and line a baking sheet with nonstick parchment paper.
- Add rolled oats to a high-powered blender or food processor and process into a fine flour. Into a large mixing bowl, combine oat flour, coconut flour, coconut sugar and salt.
- Add 6 tablespoons coconut oil, and rub into the dry ingredients with clean fingers, forming a crumbly texture.
- Starting with adding 1/3 cup coconut milk to the dry ingredients and mix until it forms a dough consistency. You may not need all 3/4 cup. you want a sticky dough but not wet. Sprinkle a thin layer of coconut flour onto the counter and add dough. Knead once or twice to coat with flour then flatten into approximately 1/2 inch thickness. We're going for rustic here, so no need to use a rolling pin. Using a 3-inch biscuit cutter, cut an even number of rounds.
- Place rounds side by side on your baking sheet. Melt remaining 1 tablespoon coconut oil and brush a light coating on each round. Bake for 10 minutes, or until just golden brown around the edges. Allow to cool 5 minutes.
- While shortcake is cooling, grab strawberries and use a fork or a immersion blender to mash into a chunky compote. Top each shortcake with Cashew Coconut Cream and strawberry compote. Serve immediately.
CASHEW COCONUT CREAM
- Place cashews in a bowl and cover with warm tap water (between hot and lukewarm). Soak for 10 minutes, then drain and rinse. Alternatively, if you don't have a strong blender, place cashews in a small sauce-pot and cover with water. Bring to a simmer and simmer 5 minutes, then drain and rinse.
- Add cashews to a blender, along with coconut milk, vanilla and maple syrup.
- Blend until completely smooth. If you don't mind a thinner more sauce-like consistency, you can use immediately. However, I prefer to refrigerate it at least one hour to thicken before spooning onto shortcakes.
- Compote and cashew cream will keep in the fridge for 5 days. The shortcakes can be at room temperature (sealed) for two days or 5 in the refrigerator, or 1 month frozen.
