Strawberry Shortcake (SCD/AIP)

April 21, 2018

Likeeeee an entire month ago I put a picture on my Instagram saying that I was obsessed with this new Strawberry Shortcake recipe and that I was gonna share it ASAP....but...then papers, exams, and deadlines became a reality and that never happened. What did happen though is that I have been eating it basically everyday whilst drowning in homework since then, and I am FINALLY HERE TO SHARE IT WITH YOU!!! I literally can't explain to you how obsessed I am with this gut-friendly dessert, and I seriously can't wait for you to try it.

I was super intentional about leaving out all nut flours, eggs, and even paleo/SCD dairy in order to make this extra safe for an extra sensitive tummy. Even better than that? This is a 20-minute recipe from start to finish. How can you beat that? You can't. Okay, let's get started.

 

Ingredients:

Toppings:

-Organic Fresh Strawberries (or frozen and let thaw for a gooey sauce)

-1 Can (or around 13 oz) Full Fat Coconut Cream (no additives) 

-1 tsp Vanilla Extract (w/out alcohol for AIP)

-1 TBSP Honey

Shortcake

-1/3 Cup Coconut Flour

-1/3 Cup Coconut Oil

-2 TBSP Honey

-1 tsp Baking Soda (Bob's Red Mill for no aluminum)

Gelatin Eggs

-3 TBSP Gelatin (this brand is super high quality)

-3 TBSP Hot Water

-1 TBSP Tepid Water

-2 TBSP Lemon Juice

 

Directions:

Step #1: Begin with placing coconut cream in the freezer for around 15-30 minutes or the fridge overnight. Preheat the oven to 350 f and lay out baking sheet with parchment paper.

Step #2: Melt coconut oil in a small bowl for around 30 seconds in the microwave.

Step #3: Remove from microwave and add coconut flour, honey, and baking soda.

Step #4: Set out an electric mixer ready to go right once gelatin egg ingredients are in bowl (this must be done very quickly to prevent the eggs from clumping). Add all egg ingredients to large mixing bowl and beat until frothy. 

Step #5: Immediately add contents of small bowl/shortcake ingredients to big bowl and mix together.

Step #6: Scoop out clumps of shortcake onto parchment covered baking sheet and place in oven. Set timer for around 10 minutes to check.

Step #7: While baking, cut strawberries. Remove shortcake once it has risen/is golden brown. Transfer to cooling rack.

Step #8: Once shortcake is removed and cooling, scoop out coconut cream from can into a large bowl (this will be the top part of the can, leaving the remaining liquid)

Step #9: Add vanilla and honey and mix with electric mixer for around 2 minutes. 

Step #10: Now that all of your ingredients are finished, place shortcake on bottom and top with strawberries (or whatever other fruit you choose) and coconut whipped cream. Enjoy!

 

 

 

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*Disclaimer: This post contains Amazon affiliate links in which I will receive a small percentage if you purchase from them at no additional cost to you. However, these are all products that I know and love, and I will never recommend something that I would or do not use myself. Thank you for helping me continue to build my blog!*

 

 

 

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#1 

Freeze your bananas the night before for an extra creamy texture 

 

#2

Buy frozen fruit in bulk (the small bags last me one day)

 

#3

Buy your fruit and veggies ORGANIC! You can skip out on organic for fruits and veggies with a thick, peelable skin. 

Madi's
COOKING TIPS

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