Strawberry Shortcake

Those of you who live in Portland know that Winter has overstayed its welcome this year. I must say it is quite disheartening to wake up just days after the first day of Spring to 4 inches of snow. Earlier this month we were teased with a couple blue sky and sun days with temperatures in the 60's. I got a bit overly excited and planted some strawberry starters. I am relieved to report the strawberries survived last night's snow storm and are a hopeful sign that Winter truly is over.

So in honor of Spring here is a perfect recipe, strawberry shortcake. It is one of my favorite springtime desserts! If you can refrain yourself to wait for the Oregon strawberries I recommend that. I couldn't refrain and fell for the allure of the California strawberries that are now available and was disappointed.

Happy Spring everyone! It really is on its way.... I hope, I hope.

Shortcake (Adapted from Elana Amsterdam)
* 2 1/2 c almond flour or meal (Trader Joe's has very affordable almond meal)
* 1/2 tsp sea salt
* 1/2 tsp baking soda, vanilla infused salt would be great
* 1/4 c grapeseed oil
* 1/4 c agave nectar
* 2 large eggs or egg replacer equivalent (I used flax meal)
* 1 tsp freshly squeezed lemon juice
* 1/2 to 1 c dark chocolate chips, OPTIONAL

Preheat oven to 350. In a medium to large mixing bowl combine dry ingredients. In a separate smaller bowl whisk together the wet ingredients until well combined. Add to dry ingredients and stir until all the ingredients have mixed together. Drop on a greased or parchment-lined cookie sheet in generous 1/4 cups several inches apart. Bake for 15 to 20 minutes until golden brown.

If using an egg replacer the biscuits may be quite moist even with the tops golden brown. Allow the biscuits to cool 5-10 minutes in order to let them set.

Coconut Whipped Cream
1 can whole fat coconut milk
1 Tbs agave syrup, if desired
1/2 tsp vanilla

Place coconut milk in the refrigerator for several hours to allow the fat to separate from the water. Once chilled, remove the top white, butter like portion of the coconut milk leaving the milky white coconut water (the water can be saved and used later in smoothies, it will keep for three days). Put the coconut milk fat in a bowl large enough for a hand-held mixer. Add agave if using and vanilla. Beat coconut milk on high until it resembles whipping cream in texture.


Top with chopped, fresh strawberries and coconut whipped cream. If using California berries a small amount of sweetener such as agave may be required.

Enjoy!