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A tender vanilla-scented shortcake dolloped with a fluff of barely sweetened coconut cream, topped with macerated strawberry slices, and scattered with freshly torn mint leaves. This is the most perfect way I can think of to celebrate the peak of strawberry season because this simple recipe highlights the red-fleshed fruit so beautifully. The shortcakes, which are somewhere between a biscuit and a scone, provide a crisp, crumbly, not-overly-sweet base for the refreshing coconut cream and, of course, those lemon-scented berries. Torn mint leaves add an herby freshness that makes this dessert irresistible. Strawberry Shortcakes are best when they’re freshly assembled, so keep the components separate until you’re ready to serve. Yield: 6 to 7 shortcakes
3-inch biscuit cutter
1 and 1/4 cups (120 grams) blanched almond flour
2/3 cup (80 grams) gluten-free oat flour
1 tablespoon Haddar Baking Powder
1 tablespoon coconut sugar
1/4 teaspoon salt
1/4 teaspoon vanilla bean powder, or 1/2 teaspoon Gefen Vanilla Extract
1/2 cup (100 grams) refined coconut oil, solid
1/3 cup (2.6 ounces) full-fat canned coconut milk, plus more to brush on the dough
1 flax egg (see tip)
raw turbinado sugar to sprinkle on top (optional)
2 cups (1 pint) sliced fresh strawberries [cleaned and inspected for bugs]
1 tablespoon coconut sugar or to taste, depending on how sweet your strawberries are
grated zest of 1 lemon
1/2 teaspoon Gefen Vanilla Extract
leaves from 1 sprig mint, torn into bits
1 (13 and 1/2-ounce) can coconut cream, chilled overnight
1 tablespoon Gefen Pure Maple Syrup
1/4 teaspoon vanilla bean powder, or 1 teaspoon Gefen Vanilla Extract
Line a baking sheet with Gefen Parchment Paper and dust with oat flour.
In a food processor or large mixing bowl, combine the almond flour, oat flour, baking powder, coconut sugar, salt, and vanilla bean powder. Pulse or whisk together.
Add the coconut oil and pulse or use a pastry cutter or fork to work it into the dry ingredients until only small chunks of coconut oil remain—the texture should be mostly sandy.
In a small mixing bowl, whisk together the coconut milk and flax egg. Add to the dry ingredients and stir or pulse until completely combined.
Put the dough on the parchment paper and press it into a square about one inch thick. Refrigerate for one hour or up to one day, until chilled.
When ready to bake, preheat the oven to 400 degrees Fahrenheit.
Remove the dough from the refrigerator and place it on a work surface, keeping it on the parchment paper. Use a rolling pin to roll the dough out enough to flatten it and form an approximately nine-inch square. Using a three-inch biscuit cutter, press out six or seven rounds, then gather the dough scraps, reroll them, and cut out more biscuits.
Place the rounds back on the parchment-lined baking sheet with room between each so they’re not touching.
Brush the top of each shortcake with coconut milk and sprinkle with turbinado sugar. Bake for 20 to 25 minutes or until golden brown.
While the shortcakes bake, combine the strawberries, coconut sugar, lemon zest, vanilla, and mint in a small bowl to macerate.
Drain the liquid from the can of coconut cream. (Keep this liquid or not; it’s good in smoothies.) Transfer the cream to a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment and whisk until smooth and fluffy, about 30 seconds or so. Add the maple syrup and vanilla and whisk to combine.
When ready to serve, place each biscuit on a plate and top with some of the cream and macerated strawberries. Store any leftover biscuits in an airtight container at room temperature for up to three days. They can also be frozen if wrapped tightly and stored in an airtight container. Store any extra strawberries and cream in separate airtight containers in the refrigerator for up to two days.
Excerpted from BAKERITA ©️ 2020 by Rachel Conners. Photography ©️ 2020 by Rachel Conners. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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