• Strawberry Shortcakes

    Strawberry Shortcake

    Strawberries are starting to appear (organic ones too) in the markets in and around Seattle, which is a sure sign of spring for me. Being a berry fiend, I have already started to think beyond strawberry slushies and smoothies.

    Here is an oldie and goodie for me, with a twist I’ve never tried before. I whipped up some crème frâiche (heavy cream-based yogurt) for this concoction, with surprisingly good results. It has a bit of that sour taste that yogurt imparts, however it balances well with the sweetness of the cupcakes and is rounded out by the tartness of the strawberry. And the cream shines through.

    This treat is good any time of day or night. I had it for lunch. Yum.

    Tip f you’re looking to go low-fat, you can eliminate the butter and replace the yogurt with applesauce.

    Posted in Desserts, Gluten-Free, Lactose-Free, Paleo, SCD, Vegetarian  |  24 Comments

    24 Responses to Strawberry Shortcakes

    1. Karen says:

      Very appetizing picture, I can’t wait to try this!

    2. Hänni says:

      I just bought a basket of organic strawberries on sale this afternoon! I can’t tell you how it makes my heart swell when berries are in season. I *must* try your recipe.

    3. Ann says:

      This recipe lookes amazing! I can’t wait to try it. Do you think it would still work if we use applesauce to replace the eggs due to an egg sensativity? And use regular creme instead of the creme fraiche?

    4. Tracee says:

      I’m so very ready for the wonderful sprinbg and sumeer produce! This recipes looks so wonderful!

    5. Erica says:

      Ann, yes, folks have used applesauce with good results (from what I read on the upside down apple cake post). And yes to the regular creme as well.

    6. steve says:

      Oh wow this looks delicious. I can’t wait to try it, although I think I may try it and test out my new whipped cream maker with coconut milk.

    7. Erica says:

      I was wondering about non-dairy whipped cream alternatives. Let us know if whipping up coconut milk works out. Great idea!

    8. SassaFrass88 says:

      Ah yes. Berries. Tis the season for me to go off of my super low-carb and GORGE myself on berries! 😉
      I was out on Mercer Island yesterday and decided to treat my kids to yummy strawberries to celebrate the sunny(ish) day.
      Thank you for the wonderful recipe. This will be a wonderful replacement for my childhood ‘strawberry shortcake’ summer dessert that we used to partake in.
      I miss my old hometown, Carnation, with its local tradition of the city-hosted strawberry shortcake festival!

    9. Steve says:

      OK the coconut milk works fine. Find a whole coconut milk without added junk like gums. The Trader Joes Light Coconut Milk worked so-so, a little too watery and turns to liquid pretty quick if it warms up. I bought an iSi half pint model at Bed Bath and Beyond with a 20% off coupon. It’s teh half-pint version of this one, you can use it with half and half or whatever milk substitute you want:

    10. Erica says:

      Steve, I suspect TJ’s coconut milk has gum in it anyway – it’s probably less than 2 percent so they don’t have to add it to the label. The consistency doesn’t seem right. I think it’s low fat too, which is more likely why it’s not whipping up into cream.
      Good to know coconut milk works though. Thanks for all this good info!

    11. steve says:

      When I get some time, I’m going to make some homemade almon milk or cashew milk and try that. I’m guessing cashew milk may whip better? I’ll post my results.

    12. Denise says:

      Strawberry shortcakes were my favorite treat as a child. Ever since I went on the Specific Carbohydrate Diet, I couldn’t have it. I’ll have to keep this recipe in mind!!

    13. Steve says:

      OK so to follow up, nut milks don’t make good whipped cream. Regular Coconut milk is best so far, the light kind is so-so. It’s hard to find coconut milk without gums though. The easiest to find is the trader joes light, but it is more like a foam than the regular coconut milk.

    14. Erica says:

      I wonder if Tropical Traditions coconut milk would work well.

    15. Steve says:

      Probably, but I only have their Coconut Cream Concentrate at the moment. I love that stuff. I do need to order some stuff from there anyways.

    16. Ann says:

      I just wanted to say that I tried this recipe and it is absolutely amazing! Thanks for your wonderful healthy recipes!

    17. Gina says:

      I think I’m making this in the next couple of days. Glad to see you had success making a “whipped” cream with the creme fraiche, can’t wait to try it!

    18. Erica says:

      Hi Gina. If you like creme fraiche, you’re going to love it whipped. I have also made this using heavy whipped cream (which is delicious of course).

    19. Michelle says:

      I actually made some cashew cream last night and it was fantastic! very thick but wonderful as a topping to a peach crumble I made. I combined about 1/2 c of raw cashews and about a 1/2 cup of almond milk in my little magic bullet blender and let it go until all the nuts were ground into cream. Added a touch of vanilla, nutmeg, and cinnamon, and a dash of cardamon! It was soooo good! I haven’t tried the coconut milk, but I can say that cashew cream can work well. It’s just much heavier than a traditional whipped cream.

    20. Erica says:

      Thanks Michelle. Great idea! I haven’t tried cashew cream yet – I want to use it to make ice cream as well.

    21. Luana says:

      Erica, I got a chuckle when I read you had this for lunch; I had it for dinner tonight. I halved your recipe and used sugar substitute instead of honey and I made some whipped cream. It was so good!

      I got a set of 6 small silicone bakers last week that about the size of a custard cup. Half of your recipe made 4 perfect size shortcakes. Taste and texture very much like a really good yellow cake.

      Many thanks!

    22. Katie says:

      Can I make this recipe using coconut flour instead? Would I need to add more eggs if so?

    23. Jerie Anne says:

      In the ingredient list it calls for 5 T. butter but in the directions it says 3 T. melted butter. Which one is the right amount? Thank you! I’m sooo happy I found your site – I’ve tried several of your recipes and am very pleased.

      • Erica says:

        Thanks Jeri. That is an error – corrected. It’s leftover from the upside down apple cake which uses the extra 2 tablespoons for the apple mixture. So it’s just 3 tablespoons of melted butter for the batter.

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