Light and Fluffy Strawberry Shortcake

Our Strawberry Shortcake is a modern take on a classic dessert, featuring a light and fluffy almond flour crust filled with fresh strawberries and a creamy coconut cream topping. It's the perfect summer dessert, and it's easy to make too!

Strawberry Shortcake is a classic American dessert that dates back to the late 19th century. It's typically made with a biscuit or sponge cake base, topped with strawberries and whipped cream. Our version of Strawberry Shortcake is a little different, but it's just as delicious. We use an almond flour crust instead of a biscuit or sponge cake base, and we top it with fresh strawberries and a creamy coconut cream topping. The result is a light and fluffy dessert that's perfect for summer.

Prep time: 15 | Cook time: 20 | Serves: 6

Ingredients

• 2 cups almond flour
• 1/2 cup coconut sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and diced
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups hulled and sliced strawberries
• 1/2 cup coconut cream

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together the almond flour, coconut sugar, baking powder, and salt.
3. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. Add the egg and vanilla extract and mix until just combined.
5. Press the dough into a 9-inch pie plate and bake for 15-20 minutes, or until golden brown.
6. Let the crust cool completely.
7. In a medium bowl, combine the strawberries and coconut cream.
8. Spoon the strawberry mixture over the cooled crust.
9. Serve immediately or chill for later.

Why It Works

• The almond flour crust is light and fluffy, and it's the perfect base for the fresh strawberries and creamy coconut cream topping.
• The fresh strawberries add a burst of sweetness and tartness to the dessert.
• The creamy coconut cream topping is the perfect finishing touch to this delicious dessert.