AIP Strawberry Shortcakes Recipe
I love making my AIP versions of my favorite recipes, and I have had strawberry shortcakes on my list of recipes to make for quite a while.
And I’m so glad that I finally took the time to make them because they are absolutely delicious and taste just like traditional strawberry shortcakes.
Even better, they are pretty easy to make. And if you’ve done any AIP baking, you might already have some of the ingredients in your pantry or refrigerator right now.
But if you don’t have any of the ingredients on hand, you are in luck because they are pretty easy to find in most grocery stores or online.
Baking Tips and Recipe Suggestions
If you are new to AIP baking, you might feel a bit intimidated by all of the ingredients that you probably haven’t heard of before.
Don’t worry because I’ve been there and know that AIP baking can be a bit tricky. However, I want to share a few baking tips that will help your AIP strawberry shortcakes turn out delicious every time you bake them.
Be sure to use gelatin and not collagen to make the gelatin egg.
Sometimes the packaging for both can be quite similar but be sure to purchase unflavored gelatin powder, which gels in water.
Arrowroot flour and arrowroot starch are exactly the same and can be substituted for one another. Sometimes both names are on the package as well.
However, you cannot use any other flour substitutions in the recipe. If you don’t have access to either arrowroot flour (or arrowroot starch) or coconut flour, then you should probably skip this recipe.
Even though it is easier to use traditional baking powder in the recipe, you should definitely make your own AIP-friendly baking powder instead.
Traditional baking powder typically contains aluminum and corn, which are not AIP-friendly.
To make your own AIP baking powder, simply mix 2 Tablespoons (20 g) cream of tartar with 1 Tablespoon (12 g) of baking soda until combined and store in a sealed glass container for up to 6 weeks.
For the recipes, you’ll need to buy two cans of unsweetened coconut milk and here’s why.
For the coconut milk in the shortcakes, you’ll need to use room temperature canned coconut milk.
When canned coconut milk gets cold, the coconut water separates from the coconut cream. So, if this happens, simply pour the can into a blender and blend until smooth to make coconut milk.
But for the coconut cream filling, you want to use refrigerated canned coconut milk so you can easily separate the coconut cream from the coconut water.
What I do is refrigerate the can upside down. Then, after it has chilled for at least 24 hours, I turn it right-side up to open it. I just pour the coconut water out of the can and the coconut cream should be at the bottom.
And don’t throw away the coconut water. You can use it in many of our AIP Drinks Recipes or just sip it by itself for a refreshing beverage.
This recipe isn’t very sweet because I prefer the natural sweetness of the strawberries and coconut cream. However, you can easily make the recipe a bit sweeter if you prefer.
The easiest way to sweeten the recipe is to add a bit of honey, coconut sugar or maple sugar to the fresh strawberries. Just add as much as you want, but I suggest starting with a little extra bit of sweetener and then adding more until it is just sweet enough for you.
And if fresh strawberries aren’t in season, you can use thawed unsweetened strawberries instead. And like fresh strawberries, you can add a bit of sweetener, if needed.
Other AIP Dessert Recipes To Try
If my AIP Strawberry Shortcakes has you hungry for more delicious AIP dessert recipes, then you are in the right place.
From apple pie bars and raspberry ripple ice cream to mixed berry crumble, I have all of your fruity AIP desserts recipes you’ll need.
And you can find coconut cream pie and pumpkin pie for your AIP pie cravings.
But for classic desserts, you can find AIP versions of brownie, blondie and cookie AIP recipes as well.
So, just hop on over to my AIP Desserts Recipes to satisfy your sweet tooth but without ruining your AIP diet.
You can enjoy all of the delicious flavor of strawberry shortcakes but without any of the inflammatory ingredients when you make this AIP Strawberry Shortcakes recipe.
For the shortcakes:
For the filling:
- 1 (14 oz or 400 ml) can of full-fat coconut milk (refrigerated for at least 24 hours)
- 1 cup (150 g) fresh strawberries, quartered
- Preheat the oven to 355 F (180 C). Line a baking tray with parchment paper and set aside.
- In a small bowl, whisk to combine the gelatin with the hot water until completely dissolved. Set aside the gelatin egg to thicken, about 5 minutes.
- Meanwhile, combine the arrowroot flour, coconut flour, AIP-friendly baking powder and salt in a large bowl.
- Add the coconut milk, coconut oil, apple cider vinegar, honey and gelatin egg to the flour mixture and combine to form a dough. Divide the mixture into 4 bough balls and place on the prepared baking tray, gently pressing to slightly flatten.
- Place the baking tray in the oven and bake for 12 to 15 minutes until cooked through and a toothpick inserted into the center comes out clean. Remove from the oven and let the shortcakes cool completely before slicing in half.
- To make the coconut cream, open the can of refrigerated coconut milk and scoop off the coconut cream. Place the coconut cream in a chilled bowl and use a hand mixer to whip until light and fluffy.
- To assemble, fill each sliced shortcake with equal amounts of whipped coconut cream and strawberries before serving.
Note: To make AIP-friendly baking powder, combine 2 Tablespoons (20 g) cream of tartar with 1 Tablespoon (12 g) of baking soda until completely incorporated. Store in an airtight glass container in a cool, dry location for up to 6 weeks.
All nutritional data are estimated and based on per serving amounts.
- Calories: 256
- Sugar: 6 g
- Fat: 14 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 3 g