There’s something magical about the way a simple dessert can evoke warm memories. I remember the summer afternoons spent at my grandmother’s house, where we would pick strawberries from her garden. The sweet, juicy berries would later transform into the most delightful shortcake, topped with whipped cream and a sprinkle of love. Inspired by those cherished moments, I decided to reinvent the classic shortcake using nutritious superfoods, making it not only delicious but also health-boosting.
### Ingredients
**For the Shortcake:**
– 1 cup quinoa flour
– 1 cup almond flour
– 1 tablespoon coconut sugar (or sweetener of choice)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsweetened almond milk (or any plant-based milk)
– 1/4 cup coconut oil, melted
– 1 teaspoon vanilla extract
**For the Strawberry Topping:**
– 2 cups fresh strawberries, hulled and sliced
– 1 tablespoon honey or maple syrup (optional)
– 1 tablespoon chia seeds (for added fiber and omega-3s)
**For the Whipped Topping:**
– 1 can (13.5 oz) coconut cream, chilled overnight
– 1 tablespoon powdered sugar (or sweetener of choice)
– 1 teaspoon vanilla extract
### Instructions
Prepare the shortcake batter by combining the quinoa flour, almond flour, coconut sugar, baking powder, baking soda, and salt in a mixing bowl. Mix well until fully combined.
In a separate bowl, whisk together the almond milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the batter onto the sheet, forming small round cakes about 1 inch thick. Bake for 15-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack.
While the shortcakes are baking, prepare the strawberry topping. In a bowl, toss the sliced strawberries with honey (if using) and chia seeds. Let them sit for about 15-20 minutes to allow the chia seeds to absorb some moisture and create a syrupy texture.
For the whipped topping, carefully scoop out the solid coconut cream from the chilled can, leaving the liquid behind. In a mixing bowl, whip the coconut cream together with the powdered sugar and vanilla extract until fluffy and well combined.
Once the shortcakes have cooled, slice them in half horizontally. Layer the bottom half with a generous spoonful of the strawberry mixture, followed by a dollop of whipped coconut cream. Place the top half of the shortcake over the filling and add a few more strawberries and whipped cream on top for a beautiful presentation.
Serve your Superfood Strawberry Shortcake immediately and enjoy the delightful blend of flavors and textures. This dessert not only honors my grandmother’s legacy but also delivers a nutritious twist that makes every bite a celebration of health and happiness.