AIP Strawberry Shortcake

Strawberries

· 1 cup strawberries

· 1 tbsp coconut sugar

Short Cake

· 1/2 cup coconut milk

· 3/4 cup tapioca starch

· 1/4 cup coconut flour

· 1/4 cup almond flour

· 1 tbsp gelatin

· A pinch of sea salt

· 1/2 tsp baking soda

· 3 tbsp palm shortening

For topping

· 1 cup coconut cream

· 1 tsp honey

INSTRUCTIONS

1. Preheat the oven to 375 F while lining a baking sheet with parchment paper.

2. Combine the coconut flour, tapioca starch, almond flour, salt, gelatin, and baking soda.

3. In a separate bowl add the palm shortening, honey and coconut milk. Stir well and combine with dry ingredients.

4. Once dough is formed, nest make the round shortcakes. Sizing depends on you. (Place shortcakes on baking sheet once finished)

5. Bake for 14 minutes and allow to completely cool before continuing.

6. Dip the strawberries into the coconut sugar and place in the refrigerator.

7. To make the topping and middle add coconut cream and honey together and place in refrigerator.

8. Slice the coconut sugared strawberries into thin slices.

9. When all other steps are complete, and the shortcakes are cooled add 2 tbsp of coconut cream and a few slices of strawberries in between the slices and on top.