-
1
For the shortcakes: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or tin foil and set aside.
-
2
In a medium mixing bowl, combine almond flour, baking powder, and kosher salt.
-
3
Set aside.
-
4
In another medium bowl, combine coconut oil, applesauce, honey, almond milk, and eggs.
-
5
Whisk together until well combined.
-
6
Add the wet mixture to the dry mixture until thoroughly combined.
-
7
Scoop out a large spoonful of the batter and gently roll into a small ball using your hands.
-
8
Repeat with remaining dough until youve made 6 balls.
-
9
Place the dough balls on the parchment-lined baking sheet, approximately 2 inches apart.
-
10
Place into the refrigerator for 15 minutes to allow the balls to firm up.
-
11
Gently flatten each ball using the palm of your hand.
-
12
Bake for 1015 minutes, until golden brown on top and a knife or toothpick inserted into the center comes out clean.
-
13
For the strawberries: Place sliced strawberries into a medium bowl and sprinkle coconut sugar over them.
-
14
Toss to fully coat strawberries with sugar and set aside.
-
15
As the strawberries sit, they will release juices.
-
16
For the whipped topping: Before getting started, make sure you have refrigerated the coconut milk until completely chilled (overnight is best).
-
17
Scoop out the thick cream at the top of the can, leaving the looser coconut water for another use.
-
18
Add the coconut cream to a stand mixer, followed by the maple syrup, vanilla extract, and salt.
-
19
Beat on high speed using a whisk attachment until the cream is fluffy and stiff ridges have formed.
-
20
To assemble the strawberry shortcakes: To serve, slice a shortcake in half and set the top aside.
-
21
Layer the bottom half of the shortcake with a handful of the sweetened strawberries.
-
22
Place a dollop of the whipped cream over the strawberries, followed by the top of the shortcake.
-
23
If desired (and I totally recommend), you can garnish with another dollop of the whipped cream and a strawberry on top.
-
24
Note: 1 quart is the same as 1 1/2 pounds, or 4 cups fresh strawberries.
