As much as I try to avoid making desserts (mainly because if I make a dessert I inevitably end up eating it all in like, 24 hours lol), they always seem to find me anyways (haha). When contemplating what a nice red and white dish might be for Canada Day, I couldn’t get strawberry shortcake out of my head – and with fresh strawberries sitting in the fridge begging to be used up before going bad… Well, it was a no-brainer really. So here’s the Eat 2 Run version of Strawberry Shortcake!
- 2 cups fresh strawberries, sliced
- 2 Tbsp honey (or maple syrup)
- 2 cups oat flour (ground oats)
- 2 tsp baking powder
- 1 Tbsp honey (or brown rice syrup)
- 1 Tbsp maple syrup
- ¾ tsp sea salt
- 1 can (400ml) full fat coconut milk
- hemp hearts (for sprinkling on top)
- 1 can (400ml) full fat coconut milk (or could use grass-fed heavy cream), cold (refrigerated)
- 2 Tbsp honey (or brown rice syrup)
- Heat oven to 400 F. Line an 8-inch baking pan with parchment paper.
- In a bowl mix the fresh sliced strawberries with the honey and set aside to let the honey bring out the juices of the berries.
- In a mixing bowl, sift together the oat flour, baking powder and sea salt. Whisk together the coconut milk with the honey and maple syrup. Add to the dry ingredients and mix until smooth. Pour into the lined baking dish, sprinkle hemp hearts over the top of the cake, and bake for 22 minutes.
- Let the cake cool completely.
- Skim the solid cream off the coconut milk into a mixing bowl and add the honey. Using a hand mixer, whip the cream until it’s fluffed up.
- To serve, cut the cake into 6 pieces, and cut each piece in half, lengthwise. On the bottom piece of the cake, place a generous couple of tablespoons of the creamed coconut milk mixture. Top with the top piece of the cake, then a touch more cream and a couple spoonfuls of the strawberries. Serve immediately.
To deliciously healthy food and stronger faster running… Cheers,
Sarah J Cuff, RHN