Description
Delicious strawberry saffron shortcakes that are perfect for a diabetic diet, featuring fresh strawberries and coconut whipped cream.
Ingredients
Scale
- 1 cup (120 g) white whole wheat flour
- 1 ½ teaspoons baking powder
- ⅓ cup (67 g) coconut sugar
- 3 tablespoons (45 ml) coconut oil
- ½ cup (120 ml) almond milk, unsweetened
- 2 pints (approximately 600 g) fresh strawberries, stems removed and sliced
- 1 tablespoon (15 ml) maple syrup
- ½ teaspoon vanilla extract
- 2 cups coconut whipped cream (made from 2–3 cans cold full-fat coconut milk)
- Fresh mint leaves (optional, for garnish)
- Coarse sugar (for sprinkling on shortcakes before baking)
Instructions
- Step 1: Preheat Your Oven: Heat the oven to 375°F (190°C). This temperature ensures the shortcakes bake evenly and rise well.
- Step 2: Prepare Strawberries: Remove stems and slice the strawberries crosswise. In a bowl, mix the sliced strawberries with 1 tablespoon maple syrup and ½ teaspoon vanilla extract. Set aside to marinate while you prepare the shortcakes. Optionally, stir them occasionally to enhance flavor development.
- Step 3: Combine Dry Ingredients: In a mixing bowl, whisk together 1 cup white whole wheat flour, 1 ½ teaspoons baking powder, and ⅓ cup coconut sugar until well blended, ensuring even distribution of leavening agents.
- Step 4: Mix in Coconut Oil: Using a fork or pastry cutter, mash 3 tablespoons coconut oil into the dry mixture until the texture resembles coarse crumbs. If coconut oil is too hard, let it sit at room temperature about 10 minutes before mashing to incorporate smoothly.
- Step 5: Add the Milk: Stir ½ cup almond milk and ½ teaspoon vanilla extract gently into the mixture until just combined. Do not overmix; stop as soon as no dry flour is visible to keep shortcakes tender.
- Step 6: Form Shortcakes: Using a ¼ cup measuring cup, scoop the dough and form disks ½ inch tall and about 3 inches across. Shape all shortcakes uniformly to promote even baking.
- Step 7: Brush & Sprinkle: Lightly brush the tops of each shortcake with almond milk and sprinkle with coarse sugar to add a crunchy, sweet finish after baking.
- Step 8: Bake Until Golden: Place the shortcakes on a baking sheet and bake for 10-14 minutes, or until golden brown and they spring back to the touch. If the tops brown too quickly, loosely cover with aluminum foil for the last 5-7 minutes of baking.
- Step 9: Cool Down: Transfer the shortcakes to a wire rack and let cool for a few minutes to firm up for easier assembly.
- Step 10: Assemble with Care: Top each shortcake generously with marinated strawberries and a dollop of coconut whipped cream. Garnish with fresh mint leaves if desired for presentation. Distribute strawberries evenly for balanced flavor in every bite.
Notes
- Room Temperature: Store unassembled shortcakes in an airtight container at room temperature for up to 2 days to maintain texture and freshness.
- Refrigeration: For assembled shortcakes, use an airtight container and keep refrigerated for up to 3 days; if possible, keep cream and strawberries separate until serving.
- Freezing: Wrap unassembled shortcakes tightly in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature before serving.
- If your strawberries lack sweetness, add an extra tablespoon of maple syrup about 10 minutes before preparing the shortcakes.
- Do not overmix when incorporating almond milk; mixing should be done swiftly within 30 seconds to avoid dense shortcakes.
- If coconut oil is too firm to mash properly, let it soften at room temperature about 10 minutes.
- For shortcakes that brown too fast, loosely cover with foil midway through baking to prevent burning for the remaining 5-7 minutes.
- Visual cues such as golden color and a gentle spring back to the touch indicate doneness.
- Gently warm shortcakes in a low oven until heated through, maintaining a light texture. Avoid overheating to prevent dryness.
- Serve shortcakes topped with fresh berries or a dollop of yogurt. Accompany with a mint salad or extra coconut whipped cream for added richness.
- Add a drizzle of maple syrup or a sprinkle of coarse sugar for extra sweetness.
- Use shortcakes as a base for strawberry shortcake parfaits or layered desserts like berry trifles. Add crumbled cookies for texture variation.
- Substitute strawberries with other fresh or frozen berries for a different fruit profile.
- Replace coconut sugar with granulated sugar if preferred for sweetness and light texture.
- To accommodate non-vegan diets, substitute coconut oil with unsalted butter and use regular dairy milk instead of almond milk.
- Choose ripe, firm strawberries that are bright red for best flavor and juiciness; avoid overly soft berries to prevent soggy toppings.
- Use unsweetened almond milk to control overall sweetness; regular or other plant milks may be used as alternatives.
- Ensure baking powder is fresh for proper rising; check expiration before use.
- Employ pure vanilla extract for superior flavor over imitation varieties.
- Coconut whipped cream made from chilled full-fat coconut milk adds dairy-free richness and should be prepared by chilling the cans thoroughly before whipping.
Nutrition
- Serving Size: 1 shortcake
- Calories: 350
- Sugar: not specifically quantified
- Sodium: not specifically quantified
- Fat: not specifically quantified
- Saturated Fat: not specifically quantified
- Unsaturated Fat: not specifically quantified
- Trans Fat: 0g
- Carbohydrates: not specifically quantified
- Fiber: not specifically quantified
- Protein: not specifically quantified
- Cholesterol: 0mg