Grain Free Roasted Strawberry Shortcakes with Coconut Whipped Cream
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Grain Free Strawberry Shortcake with Coconut Whipped Cream
Despite this recipe being composed of three smaller recipes all of the components are ridiculously simple. The coconut whipped cream and balsamic roasted strawberries can be made ahead and store well for close to a week, they would make a fabulous waffle topping too. The only thing I recommend making day of serving is the biscuit portion, they just need time to cool before serving.
These Grain-Free and totally AIP elimination phase friendly biscuits are fabulous with jam, a smear of ghee or even sausage gravy, but I thought why not sweeten them up a bit and top them with some roasted strawberries and creamy coconut whip and boy was I not wrong. It was absolutely delicious and approved by the whole family, gluten free eaters or not. These biscuits are more cake-y like a buttermilk drop biscuit vs a rolled and cut biscuit. Shop through the link or use code Erin10 for a discount.
I can’t wait to make this again when fresh strawberries are at the farmers market, but until then I’m happy to keep making them with frozen strawberries. Though they take a bit longer to roast the end product is not noticeably different from using fresh. Super stoked on that because it means I can indulge my cravings for summer fruit in the dead of winter when I need a little sunny day mood booster just by pulling some strawberries from my smoothie stash in the freezer.
I’m not completely sure what my favorite part of this recipe is to be completely honest. The coconut whipped cream is so versatile beyond just shortcakes and is a technique that can be used to thicken coconut yogurts as well. Before I started the AIP I used to make and sell a lot of cakes, and while I’ve always loved making a Swiss Meringue Buttercream, sometimes a lightly sweetened whip cream just can’t be beat…but they aren’t very stable, well that is without the addition of our old friend powdered gelatin which is thankfully AIP. I think the best part that we will all agree on is this can be made without hunting down costly coconut cream or separating it from many cans of coconut milk.
Recipe(s)
Grain Free “Buttermilk” Drop Biscuits
1 3/4c Beth Blends Grain Free Flour Blend
1 tsp Baking Soda
1/4 tsp sea salt
1/2 cup Coconut Yogurt
1/2 cup Coconut Milk
1/4 cup Avocado Oil (or other neutral liquid fat)
1 tsp Vanilla *optional
2 Tbsp Maple Sugar or Coconut Sugar *optional
Zest of one lemon *optional
The balsamic roasted strawberries are thick and syrupy with their concentrated strawberry flavor.
Preheat the oven to 375, grease or line a baking tray with parchment and place 4 baking rings on top. Baking rings aren’t necessary but will provide a taller biscuit. Coat the insides with pan spray.
Combine the Beth Blends Grain Free flour with salt, set aside.
Combine the wet ingredients including the vanilla, lemon zest and sugar if you are desiring a “sweet” type biscuit, like for shortcake.
Add the wet to dry ingredients and stir until no dry pockets remain. Don’t overmix. Quickly distribute evenly between the baking rings. Let sit undisturbed for 1 minute before transferring to the oven.
Bake for 20-22 minutes without convection until. they are golden on the tops.
Let cool completely, once cooled score around the outside with a knife or the tines of a fork then split it in half.
Balsamic Roasted Strawberries (can be made ahead)
2 cups strawberries, fresh or frozen, tops removed. Large berries, quartered
1 Tbsp Balsamic Vinegar
1 tsp Vanilla
Preheat the oven to 375. Lightly grease or spray a rimmed baking dish.
Spread strawberries evenly on baking dish and roast until shriveled and concentrated in flavor. Fresh, small berries will take 20-25, while frozen will take approximately 45 minutes.
Add Balsamic and vanilla, using a wooden spoon or silicone spatula to loosen and combine any juices that have cooked to the pan.
Cool. Store in an airtight glass container for up to a week.
Coconut Whipped Cream (can be made ahead)
1 cup Full Fat Coconut Milk
1 Tbsp Water
1 1/2 tsp Unflavored Gelatin
Bloom the gelatin in the water, stir to ensure no lumps form.
Slowly heat the coconut milk until warmed through. Add the bloomed gelatin to the coconut milk and remove from heat. Whisk until fully dissolved.
Place in the refrigerator until it is set. It should look like a panna cotta.
Whisk by hand or with an electric mixer until no lumps remain. Return to the fridge (or freezer) to firm up as necessary.
Cover and store in the refrigerator in an airtight container for 3-5 days. Stir or whisk before serving.
