After several attempts at gluten and dairy free biscuit type cakes, I almost gave up on strawberry shortcake. They never rise the way I would like, and without butter, they don’t get flaky.
But . . . . make shortcake in a skillet and you get a crispy outside and soft spongy inside. It’s not the same as a biscuit, but the perfect base for a pile of strawberries and (coconut) whipped cream.
You can make your own whipped cream or coconut cream, but I opted for the shortcut this time and bought the So Delicious brand in the freezer of the natural food section at the grocery store.
Ingredients:
- 1/2 cup Coconut Flour
- 1/4 tsp Salt
- 1 tsp Baking Powder
- 3 Eggs, at room temperature
- 1/4 cup Melted Coconut Oil, cooled if heated to melt
- 1/4 cup Granular Sweetener (I used Lakanto)*
- 1/2 cup Unsweetened Coconut Milk
- 1 tsp Vanilla Extract
- 1 lb Fresh Strawberries, halved
- 1 cup of So Delicious Coconut Whipped Topping
Instructions:
- 1. Preheat the oven to 350 degrees, grease skillet with coconut oil and put in the oven to preheat as well.
- In a small bowl combine the coconut flour, baking powder, and salt.
- In a mixing bowl beat together egg, coconut milk, coconut oil, sweetener, and vanilla extract.
- Stir dry ingredients into the wet ingredients.
- Carefully remove the preheated pan from oven and spread batter into the pan.
- Bake 20-25 minutes until edges are browned and middle of the cake is just set.
- Remove from oven and allow to cool before topping with whipped coconut cream and strawberries.
*Here’s what I buy on Amazon
Lakanto Monkfruit 1:1 Sugar Substitute | 28 oz NON GMO (Classic White, 800 g)
