Coconut Flour Strawberry Shortcakes
Coconut Flour Strawberry Shortcakes
Ingredients
For the Coconut Flour Biscuits
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup cold butter, cut into small pieces
- 1/2 cup milk, plus 1 tablespoon for brushing
- 1/2 teaspoon vanilla extract
For the Strawberry Filling
- 2 cups frozen strawberries, thawed and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
For the Coconut Whipped Cream
- 1 can full-fat coconut milk, chilled overnight (cream only)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, whisk together coconut flour, almond flour, 2 tablespoons granulated sugar, baking powder, and salt.
⏱️ 2 min
- 3
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 3 min
- 4
In a separate small bowl, combine 1/2 cup milk and 1/2 teaspoon vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
⏱️ 2 min
- 5
Turn the dough out onto a lightly floured surface (using coconut or almond flour). Gently pat the dough to about 3/4-inch thickness. Use a 2 1/2-inch round cutter to cut out 4 biscuits. Reroll scraps once if needed.
⏱️ 5 min
- 6
Place biscuits on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon of milk.
⏱️ 2 min
- 7
Bake for 15-20 minutes, or until golden brown and cooked through.
⏱️ 20 min•🌡️ 400
- 8
While the biscuits bake, prepare the strawberry filling. In a medium bowl, combine thawed and sliced strawberries, 1/4 cup granulated sugar, and lemon juice. Stir gently and let sit for at least 15 minutes to macerate.
⏱️ 15 min
- 9
To make the coconut whipped cream, carefully scoop the thick cream from the top of the chilled can of coconut milk into a cold mixing bowl (leave the liquid behind). Add powdered sugar and 1/2 teaspoon vanilla extract. Beat with an electric mixer on high speed until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 10
Once biscuits are baked, let them cool slightly on a wire rack. Slice each biscuit in half horizontally.
⏱️ 4 min
- 11
Assemble the shortcakes: Place the bottom half of a biscuit on a plate, spoon a generous amount of strawberry filling over it, top with a dollop of coconut whipped cream, and then place the top half of the biscuit.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Flour Strawberry Shortcakes
Ingredients
For the Coconut Flour Biscuits
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup cold butter, cut into small pieces
- 1/2 cup milk, plus 1 tablespoon for brushing
- 1/2 teaspoon vanilla extract
For the Strawberry Filling
- 2 cups frozen strawberries, thawed and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
For the Coconut Whipped Cream
- 1 can full-fat coconut milk, chilled overnight (cream only)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, whisk together coconut flour, almond flour, 2 tablespoons granulated sugar, baking powder, and salt.
⏱️ 2 min - 3
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 3 min - 4
In a separate small bowl, combine 1/2 cup milk and 1/2 teaspoon vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
⏱️ 2 min - 5
Turn the dough out onto a lightly floured surface (using coconut or almond flour). Gently pat the dough to about 3/4-inch thickness. Use a 2 1/2-inch round cutter to cut out 4 biscuits. Reroll scraps once if needed.
⏱️ 5 min - 6
Place biscuits on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon of milk.
⏱️ 2 min - 7
Bake for 15-20 minutes, or until golden brown and cooked through.
⏱️ 20 min•🌡️ 400 - 8
While the biscuits bake, prepare the strawberry filling. In a medium bowl, combine thawed and sliced strawberries, 1/4 cup granulated sugar, and lemon juice. Stir gently and let sit for at least 15 minutes to macerate.
⏱️ 15 min - 9
To make the coconut whipped cream, carefully scoop the thick cream from the top of the chilled can of coconut milk into a cold mixing bowl (leave the liquid behind). Add powdered sugar and 1/2 teaspoon vanilla extract. Beat with an electric mixer on high speed until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 10
Once biscuits are baked, let them cool slightly on a wire rack. Slice each biscuit in half horizontally.
⏱️ 4 min - 11
Assemble the shortcakes: Place the bottom half of a biscuit on a plate, spoon a generous amount of strawberry filling over it, top with a dollop of coconut whipped cream, and then place the top half of the biscuit.
⏱️ 2 min