|Vegan & GF Strawberry Shortcake with Coconut Cashew Cream|
A few weeks ago, I polled you, my darling readers, I expressed my exultation that strawberry season is upon us, and I asked what dessert recipe you'd like to see, with strawberries as the star. The vast majority of you responded quickly and with equal enthusiasm, "strawberry shortcake!!!". (strawberry cheesecake and ice cream were close seconds, and I actually have a Strawberry Bourbon Ice Cream in my cookbook!).
I get it!
Buttery, crumbly, smothered with strawberry compote and a thick luxurious cream...what is there to dislike about Strawberry Shortcake?
Arguably nothing in the flavor department, but traditional Strawberry Shortcakes are made with refined white flour, which equals simple, nutrient void carbs that can spike your blood sugar (reference). In addition, the macerated strawberries and whipped cream in classic recipes are overly-sweet sugar bombs that leave you craving more and more.
So my task was clear and simple; recreate your experience of Strawberry Shortcake with nutrient-rich carbohydrates (read: oat & coconut flour) and much less sweetener (read: touches of maple syrup and coconut sugar). While I was at it, why not make the recipe vegan and gluten-free as well?
I will leave it to y'all to decide if this was a success, but I can say with confidence that it was in my household. Because I used primarily oat flour, the "biscuits" don't rise quite as high a textbook shortcake, but I personally love the dense texture. It holds up beautifully under a thick dollop of Cashew Coconut Cream and several generous scoops of strawberry compote. And I personally the restraint in sweetness allows the rest of the flavors to shine: the pop of fresh acidity from the berries, the hint of umami in cashews, and the mild buttery flavor of oat biscuits.
Happy almost summer my loves!