Roasted Strawberry & Coconut Cream Shortcakes (Gluten & Dairy Free)

Juicy roasted strawberries layered with fluffy coconut whipped cream and gluten-free shortcakes for a fresh, elevated take on a classic.

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Ingredients:

1 lb fresh strawberries, hulled and halved

2 tbsp maple syrup

1 can full-fat coconut milk (chilled overnight)

2 tbsp powdered sugar (or maple syrup)

1/2 tsp vanilla extract

1 1/2 cups almond flour

1/2 cup tapioca flour

1 1/2 tsp baking powder

1/4 tsp salt

1/4 cup coconut oil, melted

2 eggs (or flax eggs for vegan)

1/4 cup coconut milk

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Instructions:

Roast strawberries with maple syrup at 400°F for 15 min.

Whip chilled coconut cream with sweetener and vanilla.

Mix almond flour, tapioca, baking powder, salt, coconut oil, eggs, and coconut milk. Spoon into rounds and bake at 350°F for 20 min.

Split shortcakes, layer with coconut cream and roasted strawberries.