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AIP strawberry shortcake on a picnic blanket
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4.50 from 2 votes

AIP Strawberry Shortcake

AIP Strawberry Shortcake is made with cassava flour, sweetened with maple syrup, and topped with creamy coconut whipped cream. There's no reason you should miss out on a delicious summer dessert because of your autoimmune disease.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: aip, dairy-free, dessert, gluten-free, Paleo, strawberries
Servings: 6 people
Calories: 363.3kcal

Ingredients

For the shortcakes:

  • 1 cup cassava flour
  • ½ tsp baking soda
  • cup coconut oil, hardened and cold
  • 1 tbsp maple syrup
  • ½ cup plant-based milk
  • 1 tsp vanilla extract
  • coconut sugar for topping optional

For the strawberry sauce:

  • 1 pint fresh strawberries, hulled and chopped
  • 1 tbsp maple syrup or honey
  • ½ tsp vanilla extract, alcohol cooked off

For the coconut whipped cream:

  • 1 can full-fat coconut milk, chilled for at least 8 hours
  • 2 tbsp maple syrup or honey
  • ½ tsp vanilla extract

Instructions

For the strawberry sauce:

  • Wash, hull, and chop the strawberries. Place in a small bowl along with the maple syrup and alcohol-free vanilla extract. Toss to combine. Cover and place in the refrigerator to marinate while you make the shortcakes.

For the shortcakes:

  • Preheat the oven to 350 degrees and line a baking tray with parchment paper. Combine the cassava flour and baking soda and mix. Next, cut in the cold coconut oil making sure to leave slightly smaller than pea-sized pieces throughout the flour.
  • Lastly, add the plant-based milk, maple syrup, and vanilla extract to the mixture. Mix until the dough becomes wet. Create 6 biscuits with the dough and place them on the baking tray. Sprinkle with a little coconut sugar and then bake for 15-20 minutes.

For the coconut whipped cream:

  • Remove the canned coconut from the refrigerator. Turn the can upside down and open the bottom. Drain any liquid but make sure to reserve the thick cream. Place the cream in a small bowl with maple syrup and vanilla extract. Using a whisk or an electric beater, beat until smooth and creamy. The whipped cream should be thick and hold a peak.
  • Once the shortcakes have cooled completely, place one on the bottom of a bowl, top with a scoop of strawberry sauce, and a dollop of coconut whipped cream. Enjoy!

Notes

  • Strawberry-Peach Shortcake - peel and dice fresh peaches to add to the strawberry sauce.
  • Tri-berry Shortcakes - use a combination of strawberries, blueberries, and raspberries for the sauce.
  • Chocolate Strawberry Shortcakes - (not AIP compliant) drizzle some chocolate sauce over top of the strawberry sauce and shortcake for a similar taste to chocolate-covered strawberries.
  • Vanilla ice cream - add a scoop of dairy-free vanilla ice cream instead of coconut whipped cream.

Nutrition

Serving: 1g | Calories: 363.3kcal | Carbohydrates: 33.5g | Protein: 2.5g | Fat: 26.1g | Saturated Fat: 22g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.5g | Sodium: 129.6mg | Potassium: 296.2mg | Fiber: 2g | Sugar: 12.7g | Vitamin A: 9.5IU | Vitamin C: 48mg | Calcium: 93.8mg | Iron: 3.5mg