What do you do with two flats full of strawberries?
Well, you clean, de-stem and freeze some for smoothies, you make STRAWBERRY JAM out of 10 cups of it and then you make a strawberry shortcake that is Divine in every sense of the word.
This recipe is straight heaven, so just get ready for that.
The biscuits are heaven, and when you get strawberries from a local farm, you are simply topping heaven with heaven.
There. I said it.
And even better, it’s true. 🙂
Ingredients:
- 2.5 c Bob’s Red Mill Paleo Baking flour
- 1 t baking powder
- 1 t baking soda
- 1 t sea salt
- 2 t Wholesome zero sugar sweetener
- 1/2 c grass-fed butter or vegan butter or coconut butter
- 1 organic egg, beaten
- 1/2 c Wild Harvest organic coconut milk (if you have thick coconut milk like what I got, you’ll use 3/4 c here)
- Juice of 1/2 an organic lemon
- 4 cups of organic strawberries, washed and sliced
- 2T of alkaline water
Step one: Preheat oven to 350. Place 4 cups of strawberries in a small sauce pan on the stovetop, along with 2 T of alkaline water. Bring to a boil and then put on simmer until your biscuits are ready.
Step two: Mix all dry ingredients together.
Step three: Using a pastry cutter, add in butter to form a crumbly pastry mixture.
Step four: Pour in the egg, coconut milk and lemon juice and stir together. This makes a sticky and shall I say perfect dough. 🙂
Step five: Divide mixture into biscuits. I made into large balls and then slightly flattened them and then placed on a coconut oil greased baking pan.
Step six: Bake biscuits for 25 minutes.
Step seven: Plate your strawberry shortcake (mine was still steaming hot as you can see in the photo, but I love it warm!).
Cut into the biscuit to make an opening. Fill with strawberry mixture and then pour the strawberry mixture over top. Top off with a dollop of dairy-free vanilla ice cream, or with a dollop of your coconut milk (mine was quite thick so this was perfect). You can also put your coconut milk with a teaspoon of Wholesome zero sugar in an electric mixer to whip it into a cream if your coconut milk is not thick like mine.
Step eight: Bless this gorgeous and delish shortcake and dive in!
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