There’s something magical about the first bite of a strawberry shortcake. The sweet, juicy strawberries mingle with the light and fluffy cake, creating a symphony of flavors that dances on your palate. But what if I told you that you could elevate this classic dessert into a powerhouse of nutrition?
Years ago, I was on a quest to transform my favorite indulgences into healthier versions. It was during a hot summer afternoon when I found myself in the kitchen, dreaming of the perfect strawberry shortcake. Inspired by the vibrant colors of fresh strawberries and the nourishing qualities of quinoa, I created a recipe that not only satisfied my sweet tooth but also packed a nutritional punch.
This Superfood Strawberry Shortcake uses quinoa flour, rich in protein and fiber, along with a light touch of coconut sugar to keep things natural. Let’s dive into this delicious and health-boosting dessert!
Ingredients
For the Shortcake:
– 1 cup quinoa flour
– 1/2 cup coconut sugar
– 2 teaspoons baking powder
– 1/4 teaspoon sea salt
– 1/4 cup unsalted butter, melted (or coconut oil for a dairy-free option)
– 1/2 cup almond milk (or any milk of your choice)
– 1 teaspoon vanilla extract
For the Strawberry Topping:
– 2 cups fresh strawberries, hulled and sliced
– 2 tablespoons honey or maple syrup (optional)
– 1 teaspoon lemon juice
For the Coconut Whipped Cream:
– 1 can full-fat coconut milk, refrigerated overnight
– 1 tablespoon honey or maple syrup (optional)
– 1 teaspoon vanilla extract
Instructions
Begin by preheating your oven to 350°F (175°C) and lining a baking dish with parchment paper.
In a large mixing bowl, combine the quinoa flour, coconut sugar, baking powder, and sea salt. Mix well to ensure that all dry ingredients are evenly distributed.
In another bowl, whisk together the melted butter, almond milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over-mix, as this can make the shortcake tough.
Spread the batter evenly into the prepared baking dish and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the shortcake to cool completely in the pan.
While the shortcake is cooling, prepare the strawberry topping. In a medium bowl, combine the sliced strawberries, honey or maple syrup (if using), and lemon juice. Toss gently and set aside to let the flavors meld.
For the coconut whipped cream, remove the can of chilled coconut milk from the refrigerator, being careful not to shake it. Open the can and scoop out the solidified cream into a mixing bowl, leaving the liquid behind. Add the honey or maple syrup and vanilla extract, then whip with a hand mixer until creamy and fluffy.
Once the shortcake has cooled, slice it into squares or rounds. Layer the shortcake with the macerated strawberries and a generous dollop of coconut whipped cream.
Serve immediately and watch as your guests delight in the beautiful presentation and incredible taste of this nutritious twist on a classic dessert.
This Superfood Strawberry Shortcake not only satisfies your sweet cravings but also nourishes your body, proving that indulgence can indeed be healthy. Enjoy the journey of flavors and the vibrant colors of summer with every bite!