Can you tell I was super happy to be back in my own kitchen? I baked about 800 things our first week in our new home and I won’t be stopping anytime soon.
Strawberry week day four is looking mighty tasty! These little guys were super fun to bake with Poppy and even more fun to eat. Note to future self: make sure I have enough whipped cream before filling because I totally ran out of coconut whipped cream after the fifth biscuit. Good thing these are freezer friendly until I can get more!
2-3 cups sliced strawberries
Coconut whipped cream
1/3 cup cassava flour
1/3 cup Coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
3 tbsp coconut sugar
2 tbsp coconut oil, melted
1 tsp vanilla extract
Begin by adding the cassava flour, coconut flour, baking soda, and sea salt into a large bowl and whisk to combine.
Whisk the wet ingredients in a separate bowl and add to your dry. Once it starts to thicken up, continue mixing by folding the mixture together with a spatula. Let the dough sit for a few minutes.
Place 6 large dollops of batter onto a parchment paper lined baking sheet. Use your hands to press them into small disc shapes.
Bake the biscuits at 350 F for about 15 minutes.
Remove them from the oven, and let cool while you chop the strawberries.
Assemble the shortcakes by adding coconut whipped cream and strawberries in the middle of each biscuit.
Have you made strawberry shortcakes before? This was my first time!
Strawberry Shortcakes, Strawberry Week Day Four!
Strawberry week day four is looking mighty tasty! These little guys were super fun to bake with Poppy and even more fun to ea