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Strawberry Shortcake with Coconut Cashew Cream

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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.
Servings 8

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.
Course: baked goods, Breakfast, Dessert
Cuisine: American
Keyword: Dairy Free, dairyfree, family friendly, Gluten Free, glutenfree, healthy, healthy baking, healthy breakfast, healthy dessert, kid friendly, Strawberry, Vegan, Vegetarian

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