Happy Friday! I hope your week was super productive and you are ready for a wonderfully relaxing weekend! I know that I am. As summer is quickly approaching I am looking forward to spending my weekends outside. The other day while I was on my way to the grocery store, I drove by my favorite organic berry farm and they had a sign showing that they were opening up a month early! You would have thought I had won the lottery with this news, I knew that it was time for my favorite summer dessert Strawberry Shortcake!
I do not post many desserts because it is really hard to make a 20 minute dessert. Good news everyone, I think I’ve cracked the code. So here it is, desserts are awesome I think everyone and agree on that, and too much of a good thing can lead to heading to the store to buy bigger pants, right. Here it is, the best of both worlds, dessert minis! You can eat dessert and not break the diet you are on or feel guilty. I’m a girl with a sweet tooth and this gives me just enough to enjoy and not regret.
Like I was saying earlier, I was so excited to see the strawberries at the farm stand and really wanted to share my love with you. I took my regular recipe for strawberry shortcake and made them smaller to cut down on the cooking time and cut down on the serving size. I’m a fan of biscuit style shortcake. This recipe is simple enough to whip up in no time. While the shortcake is cooking, use that time to chop up the strawberries and whip up some dairy free coconut cream.
I served this up at a BBQ I threw and it was a huge hit. There is something about mini desserts everyone loves. Once you try this, hopefully you will be sold and will be serving these mini treats at your upcoming events.
Aren’t these so cute! I used shot glasses to put the trifles together. You can use something similar below.
4 cups strawberries chopped
1/2 cup sugar divided
2 cups flour
2 tsp baking powder
1/2 cup powdered sugar
1/2 cup butter (I use dairy free)
1 tbsp ground flax meal + 2 1/2 tbsp water
2/3 cup almond milk
2 tsp vanilla (divided)
1 can full fat coconut cream chilled
Preheat the oven to 450 degrees. Chop up the strawberries, place in a bowl, then add 1/4 cup of sugar to the strawberries then set aside. In a small bowl combine the flax meal and water then set aside. In a large bowl combine the flour and baking powder. Add the butter using your hands or a pastry cutter combine the flour mixture and the butter until it resembles course crumbs. Add the flax meal mixture, milk, and 1 tsp of vanilla extract. Using a spatula, fold to combine trying not to over mix. Get out a cookie sheet that is lined with parchment paper. Place 2 inch “biscuits shaped” dough on the cookie sheet. Place in the oven and bake for about 8-10 minutes. Meanwhile remove the chilled coconut cream from the can and place in a bowl mix with electric beaters on medium until smooth then add powdered sugar and 1 tsp of vanilla extract. This is your whipped cream. Once the shortcake is ready you can assemble the shortcakes. Start by cutting the biscuit in half and then each half in half again. In a small serving dish layer your shortcake, strawberries, and coconut cream until you have reached the desired height. It is ready to be served. This can serve up to 16 people.
Does this sound like something you would serve at your next gathering? How about serving this on a normal week night? I would love to hear your thought in the comments below. Thank you so much for hanging out. Your support really means a lot!