Strawberry season is just beginning and I’m already reaping the benefits. These berries are so sweet, plump and juicy that I wonder why I even bother with them in winter months. I’m putting them in everything and finding excuses to eat a few after each meal. Because you have to embrace the fruit when it’s at it’s best.
To keep the berry supply going all year I’ll freeze the fresh ones so I won’t have to resort to the grocery store frozen bags.
This recipe highlights the sweetness of the strawberries. I used coconut milk to make the whipped cream and plantains are the secret ingredient behind the gluten-free shortcakes.
Watch How to Make Dairy-free Whipped Cream HERE.
Enjoy!
- 2 cups strawberries - hulled and halved
- Shortcakes
- 8 ounces ripe yellow plantain - chopped
- 3 ½ tbsp coconut flour
- 1 tbsp coconut oil - melted
- ½ cup arrowroot starch
- 2 tbsp warm water ½ tbsp gelatin
- ¾ tsp baking soda
- ½ tsp vanilla
- ¼ tsp salt
- 1 tbsp honey
- Dairy-free Whipped Cream
- 1 can full fat coconut milk
- 1 tsp vanilla
- Preheat oven to 375 degrees.
- For the shortcakes, pulse the chopped plantain in a food processor. Once well blended, add in all other ingredients. Pulse on high 5 minutes and periodically scrape down the sides to ensure all is incorporated. Blend until the dough forms.
- Line a baking sheet with parchment paper. Dip hands in arrowroot to prevent dough from sticking to fingers then shape into desired biscuit sizes. Use ¼ cup dough per biscuit.
- Place 1 inch apart on baking sheet. Bake 20 minutes.
- Allow to cool completely, 30 minutes.
- For the whipped cream, open the coconut milk can from the bottom. Pour out the water and save for another recipe. Then spoon out the cream in a mixing bowl. Add vanilla and whip for 1-2 minutes.
- Assemble the dessert by cutting the biscuits in half lengthwise and placing the bottom half on a plate. Layer with strawberries, whipped cream, and the biscuit top. Then add some more whipped cream and a few strawberries on top.