Whole wheat strawberry short cake & coconut whipped cream (sugar/dairy free)

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A few days ago was  Valentines day and I wanted to make a special dessert for my family. My husband is still training   and I am still trying to lose a bit more baby weight, which means no sugary desserts. I was really craving strawberry shortcake but so much sugar goes into it I knew it wouldn’t be a good option. After playing around in the kitchen I came up with this 100% sugar-free shortcake dessert that was oh so delicious. My daughter had no idea it was sugar-free and we all licked out bowls clean.

The shortcakes are actually more of a scone and are made from whole wheat flour and sweetened with honey and fresh squeezed orange juice. The citrus flavor and strawberries went so well together and I am happy to say I prefer this version to the sugary mess  I used to make before. The best part of this dessert is that it is actually good for you, so go ahead an indulge.

Servings: 3 double layer, 6 single layer short cakes

What you need:

  • 2 cups of strawberries or in our case as many as we can pile on the shortcakes
  • 1 can of  coconut milk, I suggest getting a sustainable brand like Native Forest
  • 4 tbsp honey
  • 2 tbsp arrow root or corn starch
  • 1 1/4 C whole wheat flour
  • 1 tbsp baking powder
  • 1/4 C vegetable margarine like earth/smart balance or butter if you prefer
  • 2 tbsp honey or to make vegan use maple syrup
  • Juice from 1 orange, around 1/4 C
  • Zest from 1 orange
  • 4 tablespoons soymilk or regular milk if you prefer

How to make shortcakes:

  • In a bowl mix together the flour and baking powder
  • Cut in the butter with your hands until crumbly
  • add orange zest and honey and mix
  • mix the orange juice and milk together, pour in  1 tbsp at a time until the dough begins to stick together, you may not need it all
  • roll out on a floured surface to around 1/3 inch thick
  • Cut out  with a   3 inch round, or any size/ shape you would like
  • Place on a greased cookie sheet and bake at 275 for 10 minutes

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How to make coconut  whipped cream:

  • A few hours before ( while making dinner perhaps)  put the can on coconut milk and the mixing bowl into the freezer. 
  • Remove can and mixing bowl from freezer
  • open can on both ends
  • scoop out coconut water into a bowl, i save this for my morning smoothies
  • place coconut fat into mixing bowl
  • dissolve arrow root or cornstarch in 3 tbsp of coconut water and add to mixing bowl
  • add honey  and mix in high until fluffy and fully whipped, scrape down edges and bottom as needed.
  • Stick in freezer until ready to use

Assemble in layers of sliced strawberries , short cake and cream. This recipe is great for children who are sensitive to sugars, they wont be bouncing off the walls after this healthy dessert.

 

 

**this recipe was part of the veggie/fruit of the month recipe exchange. Learn more HERE and HERE.

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9 thoughts on “Whole wheat strawberry short cake & coconut whipped cream (sugar/dairy free)

  1. Pingback: Berry, lavender & coconut milk scones | Mama Mouse Says

  2. Pingback: Announcing Veggie/ Fruit A Month Event- Strawberry | Pure Vegetarian Bites

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