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
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.