strawberry season yearns to be celebrated all spring and summer long. I’ve paired these naturally sweet and plentiful berries with tart and delicate raspberries to pair up with warm & fluffy biscuits and a simple honey coconut whipped cream to yield a light and airy dessert. these strawberry raspberry shortcakes with honey coconut cream are the perfect light finish for any warm weather occasion and are sure to please anyone in the family.
the inspiration:
one of my mother’s favorite desserts growing up was angel food cake with strawberries and unsweetened or very lightly-sweetened whipped cream. I’m yet to find a gf angel food cake that can hold its structure, so I decided to go the strawberry shortcake route with a simple shortcut. we’ve recently become hooked on these amazing grain-free frozen biscuits made with cleaner ingredients and they provide the perfect shortcut. after making a simple whipped “cream” with coconut milk and macerating your berries, your dessert will come together effortlessly.
strawberry raspberry shortcake ingredients:
- fresh berries: I love the combination of traditional strawberries paired with tart and delicate raspberries for this recipe.
- coconut cream: you can use canned coconut cream or the white portion of canned full fat coconut milk. the secret is to refrigerate your can overnight before you whip it.
- vanilla and honey: delicately flavor the coconut whipped cream.
- high-quality salt: I always always always add salt to sweets. it brings out the flavors and makes components taste so much better.
- Meyer lemon: my favorite citrus fruit- a cross between a lemon and a tangerine leaves a lovely pop of citrus in the macerated berries. you can also substitute a plain lemon if you can’t find.
- frozen, refrigerated canned or fresh biscuits: I use this brand of biscuits and they are fabulous. you can find them at whole foods.
how to serve:
this dish is very simple to serve once you have the three components prepared. after you have whipped and chilled your cream, macerated your berries and baked your biscuits, it’s time to assemble or have your guests assemble their own. I simply added two smaller biscuits to each plate and topped each with a large dollop of whipped cream and finished with macerated berries, spilling off the sides. make sure each plate also gets some of the amazing “syrup” from the macerated berries. this dessert would be amazing served with my fresh vanilla hemp milk alongside. enjoy!
Strawberry Raspberry Shortcakes with Honey Coconut Cream
Ingredients
- 4 frozen biscuits I used grain-free Cappellos Almond Flour Biscuits
- 1 cup raspberries
- 1 cup strawberries sliced
- 1 Tablespoon honey
- 1 teaspoon meyer lemon zest sub normal lemon if not available
- Splash of pure vanilla extract
- 1 generous pinch of high quality salt
Honey Coconut Whipped Cream:
- one 15.5 oz can coconut milk or coconut cream frozen, white portion
- ½ teaspoon pure vanilla extract
- 1 generous pinch of high quality salt
- 1 Tablespoon honey
Instructions
- Begin by making the Honey Coconut Whipped Cream. In a medium bowl, add your cold canned coconut cream, vanilla, honey and salt. With a hand mixer, whip on low, then increase speed to high, until light, thick and fluffy, 2-3 minutes. Let chill in refrigerator while preparing the berries and biscuits.
- Next, macerate your berries. Add the strawberries to a medium bowl. Drizzle honey atop and add meyer lemon zest, salt and vanilla. Gently combine with a spoon and fold in raspberries, mixing gently. Chill berries while baking your biscuits. You will want berries to macerate at least 30 minutes before serving.
- Bake biscuits according to package directions. Let them cool slightly and retrieve your other components. On a plate, top biscuits with a large dollop of whipped cream and spoonfuls of macerated berries, letting them spill off the sides. Drizzle any remaining berry syrup atop each plate and serve.
