Strawberry Shortcakes with Balsamic Strawberries

Spring is in full swing when the Farmer’s Market is teeming with bright, red strawberries! Besides being juicy and delicious, strawberries contain several beneficial cell-signaling compounds that influence various processes happening inside our cells. Anthocyanins are antioxidants that neutralize free radicals and give strawberries their vibrant red color. Strawberries are also rich in antioxidant flavonoids such as quercetin and catechin. From a nutritional standpoint, strawberries are an excellent source of vitamin C and a good source of fiber. Did you know June 14th is National Strawberry Shortcake Day? This recipe is a tribute to my grandma’s old-fashioned strawberry shortcakes, but with more protein and less sugar!

Shortcakes Recipe

Makes ~9 servings

3 scoops of Nutrimeal Free Active

2 cups gluten-free 1 to 1 flour + 1-2 Tbsp for kneading (we used Bob’s Red Mill brand)

½ tsp. ground pink Himalayan salt

1.5 Tbsp baking powder

1 egg

6 Tbsp unsalted butter

1 cup unsweetened almond milk

1 Tbsp fresh lemon juice

Instructions:

1. Cut the butter into small pieces and put in the freezer for 10 minutes.
2. Add the lemon juice to the almond milk and let stand 5-10 minutes in the refrigerator to keep cold.
3. Preheat oven to 450°F.
4. Line a cupcake muffin pan with silicon liners or grease wells with olive oil.
5. In a large bowl, add the flour, Nutrimeal Free Active, baking powder and salt.  Stir to combine.
6. Cut in the cold butter with a pastry cutter or fork until it is pea-sized. Stir in the buttermilk and whisked egg. Stir until a soft dough forms. The dough will be sticky.
7. Add 1 Tbsp of flour to a piece of parchment paper. Place the dough onto the floured parchment paper. Add 1 Tbsp of flour on top of the dough. Fold the dough over on itself a few times, adding more flour until the dough is no longer sticky.  DO NOT OVERMIX.
8. Divide the dough into 9 balls and place in the muffin tin. Brush tops with almond milk.
9. Bake at 450°C for 15 minutes or until golden brown on top.
10. Allow them to cool completely. Slice each shortcake into thirds. Top each layer with the balsamic strawberries (recipe below) and coconut whipped cream (recipe below).