This dessert is meant to be just sweet enough. I like to indulge every now and then, but I also want to be smart about what I choose to eat. I’m trying to make good choices. This = good choice. I meant to share this post before Mother’s Day, but… life and baby Tony keep me pretty busy. Strawberry season is still in full swing though, so you’ve got plenty of time to make this! And if you can, make it for the mama in your life because really – we should celebrate moms every day, right? Right… heh. Did my mommy readers have a good Mother’s Day? My first was really special. Roby (and baby Tony) made me a fancy breakfast (sausage, breakfast potatoes, scrambled eggs with mushrooms, strawberries) and Roby gave me a little locket with a picture of him on one side and baby Tony on the other (and a mama coffee mug and a keychain with tony’s birth date engraved on it – hubby went ALL out.). Then we spent the evening celebrating my mom and Roby’s mom by eating gluten-free Chinese food. It was a great day. I’m so thankful to my little guy for making me a mom. Even if I haven’t slept more than 3 consecutive hours since he was born… Anyway, to make these shortcakes, you’ll first need to make a batch of my 4-ingredient coconut flour biscuits. The biscuits aren’t sweet on their own, but the sweetness from the berries helps. You can also always add sugar to the biscuits for a sweeter dessert. These biscuits only require one type of flour: coconut flour, which means it’s full of fiber and healthy fats. The only “problem” with using coconut flour is that it tends to result in a drier texture than other gluten-free flours. Topping the biscuits with macerated fruit and cream is the perfect solution. I use just two tablespoons of coconut sugar for a pound of berries. While you could technically skip the sugar altogether for a completely sugar-free dessert, I don’t recommend you do that – because the sugar here plays an important role. The sugar helps macerate the berries by drawing moisture out of them. By adding the sugar, you’ll help the berries release some of their natural juices – which will result in a sweet syrupy sauce. This sauce makes this shortcake so much better because it adds moisture to the coconut flour biscuit, which as I mentioned earlier is naturally a little drier. I hope you love this sweet and healthy dessert!
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