Strawberry Shortcake

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Strawberry Shortcake

Strawberry Shortcake

Today at the farmer’s market, I saw strawberries for the first time.  Not really having  plan, I wasn’t sure what I was going to do with them if I were to get them.  I just knew I had to have them.  When I got home, I browsed my cookbooks for inspiration.  When I saw strawberry shortcake, I knew that is what I had to have.  But none of the recipes seemed to be what I wanted.  They had too much sugar, used refined white flour, or even used vegetable shortening!  No thank you!  So I went about creating my own recipe.

I also whipped the cream by hand – no kitchen aid here, sadly.  Though I must say, I felt a tremendous sense of accomplishment when I beat that whipped cream to stiff peaks.

This is a great dessert – one you can serve to your kids or guests and they will feel as though they are getting a decadent dessert, but you can feel good that you are giving them something that has some good nutrients for them with its coconut oil and sprouted whole wheat flour.

Coconut oil is preferable to vegetable shortening by the simple fact that coconut oil is a food, while vegetable shortening is a highly processed industrial product that was originally designed for candles.  Coconut oil has lots of amazing properties that make it a healthy choice, such as boosting metabolism and providing anti viral and antibacterial properties.  Sprouted wheat flour is preferable to white flour because sprouting changes the wheat in important ways – it gets rid of the phytates, allowing our bodies to absorb the minerals, and makes the flour easier to digest.  It also has a higher percentage of the B-complex vitamins.

Recipe, instructions and resources to purchase sprouted flour, coconut oil, and sucanat, rapadura, and evaporated cane juice below.

Strawberries

  • About a handful of strawberries per serving – more or less, depending on your tastes
  • About 1/2 to 1 tablespoon sucanant, rapadura, or evaporated cane juice, more or less depending on the sweetness of the berries, and your individual tastes  (some people may find that extra sugar is completely unnecessary.  Start with the smallest amount of sugar and work your way up if it isn’t sweet enough).

Shortcake (makes 6 shortcakes)

  • 2 cups sprouted whole wheat flour
  • 1 teaspoon sea salt
  • 3 teaspoons baking powder
  • 2 tablespoons of evaporated cane juice, sucanant, or rapadura
  • 1/2 cup coconut oil
  • 3/4 cup milk

Whipped Cream

2 cups of whipped cream is probably enough for 6 servings, but since I don’t serve all 6 at once, I make the whipped cream in batches.  For each cup of whipped cream:

  • 1/2 cup heavy cream
  • 1 tablespoon evaporated cane juice or fine rapadura or sucanat

Instructions:

Make the strawberries first.  Wash and dry the strawberries, then slice.  Mix with the sugar and let stand out in room temperature for about an hour.

When the strawberries are nearly ready, preheat the oven to 450 degrees, and stick an empty high sided bowl in the freezer (you will see why soon).  Combine the sprouted flour, salt, baking powder and evaporated cane juice.  Then add the coconut oil and cut with a pastry cutter or slice with 2 butter knives until the mixture is crumbly.  Then add the milk and stir.  This forms a dough which you should then knead on a lightly floured surface.  Knead for about 5 minutes or so.  Then roll it out to half an inch thick and cut into 3 inch circles.  I used the ring of a quart size mason jar lid.  Place them on an ungreased baking sheet and bake about 10 minutes or until they are done.

When the shortcakes are cooling, take that bowl out of the freezer so it is nice and cold.  Pour the heavy cream and tablespoon of evaporated cane juice into the bowl and whisk your heart out.  I thought my arm would fall off, but I managed to keep at it until it formed stiff peaks.  I figure if they did it a hundred years ago without a kitchen aid, so can I.  Of course, if you happen to have some sort of electric appliance that can do this for you, by all means!  If I had one, I’d probably use it too.

While the shortcakes are still warm, slice them horizontally (like an english muffin).  Very lightly butter the two inside facing surfaces (with unsalted organic butter from grass fed cows), then add a layer of strawberries sandwiched between them.  Top with more strawberries and finish off with the whipped cream.  Make sure to drizzle some of the strawberry juice on the shortcake too.  Then you can enjoy.  :)

Resources

I purchased my sprouted flour from Building Health and coconut oil from Wilderness Family Naturals.  They both offered great service and fast shipping.  Sucanat and/or rapadura can frequently be found in health food stores including national chains like Whole Foods.  I can usually find packages in my locally owned and operated health food stores as well, and sometimes in the organic section of my conventional supermarket.  Evaporated cane juice is a little easier to find and may be in any health food store, Whole Foods, Trader Joes, or even the sugar section of your conventional grocery store.  These sugars can also probably be found online, though I have not purchased from anywhere online yet.  Organic grass fed butter can be found at most grocery stores.  The Organic pastures brand is pretty good.  There is also Kerrygold that I’m quite fond of.  I also purchase butter directly from farmers sometimes.

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2 Responses to “Strawberry Shortcake”


  1. megan (brooklyn farmhouse)
    on Jun 2nd, 2009
    @ 4:02 pm

    Definitely, definitely, definitely going to bookmark your shortcake recipe! Been looking for a way to health-ify my regular shortcake recipe – thank you!


  2. Coconut Recipes
    on Oct 21st, 2009
    @ 2:46 pm

    We invite you to submit this wonderful recipe and photo to earn FREE organic Gold Label Virgin Coconut Oil! http://www.freecoconutrecipes.com/recipe_submission.cfm

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