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:
- 1 Tablespoon (6 g) gelatin powder
- 2 Tablespoons (30 ml) hot water
- 2/3 cup (85 g) arrowroot flour
- 1/3 cup (37 g) coconut flour
- 1 teaspoon (2 g) AIP-friendly baking powder (see notes)
- 1/4 teaspoon (1 g) salt
- 1/2 cup (120 ml) coconut milk (room temperature)
- 2 Tablespoons (30 ml) coconut oil, melted and cooled
- 2 teaspoons (10 ml) apple cider vinegar
- 1 Tablespoon (15 ml) honey
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