Strawberry Shortcake

Mmm… Strawberry shortcake. It’s the perfect summer dessert. And it’s so easy to bring to BBQs or other cookout, potluck type events.

Growing up, strawberry shortcake was often a Memorial Day or Fourth of July treat, so it brings me right back to those summer celebrations.

For this dessert I wanted to do something a bit different. So I made vanilla cake donuts for the base, strawberries, and a thicker whipped cream with a bit of cream cheese. It’s still light and satisfying while carrying a bit more substance.

Strawberry Shortcake

Vanilla donuts (makes 9)

• 2 Tablespoons almonds
• 1/4 cup water
• 1/4 cup apple sauce
• 1 teaspoon vanilla
• 2 eggs
• 1/4 cup honey
• 1/4 cup (1/2 stick) butter, melted
• 1 Tablespoon milk
• 1/2 cup coconut flour
• 1/2 cup tapioca flour
• 1 teaspoon baking powder

1. Preheat oven to 350 degrees.
2. Blend almonds and water in a blender until no chunks remain.
3. Combine almond mixture, and apple sauce through milk in a medium sized bowl.
4. Mix flours and baking powder in small bowl.
5. Add dry to wet and mix until combined.
6. Pour into greased donut pan (could use mini pie pans too) and bake for 15-20 minutes, until golden and cooked through (test with toothpick).
7. Let cool in pans for a couple minutes, turn out onto cooling rack and allow to cool completely.

 

Strawberries

• 2 cups frozen strawberries
• 1/4 – 1/2 cup white sugar (depending on desired sweetness)
• Splash water (optional)

1. Place strawberries in medium saucepan and heat on medium until they begin to melt. At this point I sometimes add a bit of water if the juice evaporates too quickly.
2. Stir strawberries around and sprinkle with sugar, then mix it in.
3. Continue to cook until the strawberries have fully defrosted and are surrounded by a nice sauce.
4. Transfer to a bowl and the refrigerator until cold.

 

Whipped topping

• 1 cup whipping cream
• 1/2 cup powdered sugar
• 2 ounces cream cheese
• 2 Tablespoons sour cream
• 1/2 tsp vanilla extract (optional)

1. Beat sugar, cream cheese and sour cream until smooth.
2. Add in whipping cream and vanilla and beat until peaks form.
3. Use immediately or store in refrigerator for up to two days in an airtight container.

 

Bringing it together

1. Assemble shortcake in layers. Cake, strawberries, cream. Enjoy!

 

Today I’m sharing this with Fiesta Friday. 🙂

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