Strawberries are best enjoyed in the summer when they are juicy in texture and big on aroma and sweetness. Experts consider it a super fruit because a serving of strawberries contains more vitamin C than an orange. The potassium found in strawberries help control blood pressure and fight strokes. In a study in the Annals of Neurology (2012), eating strawberries more than twice a week can delay cognitive aging by 2.5 years.
Integrate this super fruit in this healthy, yet delicious strawberry shortcake!
- 1 pound of strawberries (sweeten with agave or maple syrup or local honey)
- 2 tablespoons of raw sugar
- Few tablespoons of confectioners sugar
- 2 cups all purpose flower
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 can of low fat coconut milk (each can is 14 oz)
- 1 can of coconut milk (whole)
- Quarter the strawberries, toss them in honey or syrup, then chill in the fridge for a few hours.
- Chill the can of whole coconut milk for a few hours in the fridge.
- Preheat oven to 400 degrees Fahrenheit.
- Sift flour, baking powder, baking soda, salt and raw sugar together. Blend in the low fat coconut milk.
- Grease a casserole pan and pour the mixture in.
- Bake for 20-25 minutes until golden. Take it out and let cool.
- Pull the coconut milk (whole) out of the fridge and spoon the thick cream off the top (you will have coconut paste to use later in curry or soups).
- Whip the thick coconut cream with a few tablespoons of confectioner’s sugar.
- Cut the shortbread in slices. Top slices with strawberries and coconut cream