My daughter Kailey made these for me one lazy summer day and I flipped! I was especially amazed by the whipped “cream”. And then I became even more amazed that this delicious dessert I was eating was made by my little girl (she’s actually 20) who has grown up, moved out and inspired me, her mother, on my new food journey. That same little girl who just a few days ago it seems was standing beside me on her little stepstool so she could reach the counter and help her mommy cook. It was then that I thought I was gonna lose it and cling to her crying and begging her to come back home. Instead I ate another shortcake. And doggone it if it didn’t make me feel all better – for that moment anyway.
For the biscuits:
- 1 cup all purpose gluten-free flour
- 1 cup fava/garbanzo bean flour (Bob’s Red Mill makes one and you can even order it online at bobsredmill.com)
- 1 cup almond milk
- 5 tablespoons coconut oil
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoons agave nectar or brown rice syrup
- 2 teaspoons baking powder
For the berries:
- 2 pints of strawberries, hulled and sliced
- 1 teaspoon sugar
For the whipped topping:
- 1 13 ½ can full fat coconut milk (refrigerate overnight)
- 1 teaspoon vanilla
- 1 teaspoon agave nectar, or more to taste
- Combine the milk, vanilla and agave in a bowl.
- In a separate bowl, whisk together all the dry ingredients.
- Add the coconut oil to the dry ingredients, blending with a fork until it forms pea-sized balls.
- Stir in the milk mixture until just blended.
- Fill well-greased cupcake tins ¾ full with mixture.
- Bake at 400 degrees for 12 – 15 minutes.
- After cooled, pop out of the pan and cut in half.
1. Rinse strawberries thoroughly
- Take the coconut milk out of the fridge, being careful not to shake it.
- Open the can and take only the cream that has solidified at the top and place in a mixing bowl.
- Beat on high for about 3 minutes until soft peaks form.
Putting it all Together:
- Start with a bottom half of a biscuit and layer the whipped topping.
- 2. Add strawberries and cap it with the top half of the biscuit. Then add a final dollop of whip and a couple strawberries and serve it up!