Strawberry season is here and so is Father’s Day! So I think a healthier version of the beloved strawberry shortcake is a MUST. Head on out to your local farmer’s market (maybe with Dad if he’s not golfing?!), pick your very own strawberries, and get baking! This recipe is gluten free, made with oat flour and local honey.
While you’re at the market, pick up some local raw honey, too!
Oat Flour Strawberry Shortcakes
(Gluten Free, Dairy Free, Refined Sugar Free)
Makes 8 shortcakes
You’ll need (for the strawberry filling and whipped topping) …
- 8 biscuits
- ~15 strawberries, local/organic (it’s strawberry season!)
- 4 Tbsp raw, local honey, plus more sweetness preference
- 1/8 c filtered water
For the whipped cream (*several options) …
- 1 can of cold coconut whipping cream (make sure it’s in the fridge for several hours to allow the cream to solidify on the top), or
- 1 c SCD french cream, or
- 1 c heavy whipping cream for a dairy version
- 2 Tbsp honey
- 1 tsp pure vanilla extract
What to do …
- Place a medium size bowl and whisks into the fridge to cool.
- In a medium size saucepan, add strawberries, honey and water. Cover and allow to simmer on low.
- As the strawberries become tender, add more water as necessary if it gets too sticky on the bottom of the pan. A tablespoon at a time. If the mixture gets too watery, simmer with pan lid off.
- Taste. Add more honey if necessary.
- While the strawberries turn into a jam, take the bowl and whisks out from the fridge. Whip the cream with the honey and vanilla. Place in fridge to keep cool.
- Once the jam is done, allow to cool.
- Slice biscuits in half, add jam, place biscuit top, and then top with whipped cream.
Be sure to take a picture and share with Bree at @TheLittle_BigSpoon.
For many more healthy, nutritious recipes for your family, head on over to Bree’s website here.