AIP Strawberry Shortcake

6 people
1 hr

Nothing screams summer quite like fresh strawberries. This AIP Strawberry Shortcake is made with cassava flour, sweetened with maple syrup, and topped with creamy coconut whipped cream. There's no reason you should miss out on a delicious summer dessert because of your autoimmune disease.


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As someone who has been on a thousand elimination or specialty diets due to my rheumatoid arthritis, I understand the struggle of going to family gatherings or social events with food that is not compliant with your diet. So when I come across a recipe that can fulfill that nostalgia and still tastes delicious, you can believe I'm doubling the recipe for later.


Gutsy by Nature inspired this AIP Strawberry Shortcake recipe. I highly recommend checking out Jaime's website for a variety of AIP, FODMAP, SCD, and Paleo recipes.


What is the AIP Diet?


The AIP, or Autoimmune Protocol, is an elimination diet that reduces inflammation and pain caused by autoimmune disorders in the body. Foods such as nightshades, coffee, chocolate, grains, and legumes are eliminated from the diet and then slowly reintroduced in phases.


Ingredients needed
  • fresh strawberries - fresh summer strawberries work the best in this recipe but frozen also works well.
  • cassava flour - is from the same plant as tapioca flour, but they are not interchangeable. Cassava flour is the base of the shortcakes and helps bind them together.
  • maple syrup or honey - are two of my favorite natural sweeteners. Make sure to use pure maple syrup and not "pancake syrup," which is essentially corn syrup and caramel color.
  • coconut oil or lard - both are AIP compliant.
  • baking soda - to help make the shortcakes rise.
  • vanilla extract - vanilla extract needs to be alcohol-free to be AIP-compliant. Take the entire bottle of vanilla extract and place it in a small saucepan. Cook on low heat for 5-10 minutes. Allow to cool, pour back into the bottle, and use for baking.
  • plant milk or water - brings the shortcake dough together.
  • canned coconut milk - for whipped cream (optional).
  • coconut sugar - for sprinkling on shortcakes before baking (optional).


How to make

Combine the dry ingredients in a bowl, then cut in the cold coconut oil or lard. Lastly, pour in the plant-based milk or water and mix.

Lastly, sprinkle a small amount of coconut sugar on top of each shortcake. Bake at 350 degrees for 15-20 minutes or until golden brown around the edges.

While the shortcakes are baking, hull and chop the fresh strawberries. Add a drizzle of honey or maple syrup, and a bit of vanilla extract. Stir and allow to sit to marinate.

Lastly, remove the canned coconut milk from the refrigerator and pour off the liquid. Place the cream in a bowl with some sweetener and vanilla extract. Beat until thick and creamy.


Once the shortcakes are baked and completely cooled, top with some strawberries and coconut whipped cream.


What is cassava flour?


Cassava flour is flour made from the whole cassava root. It is peeled, dried, and then ground. It is not the same thing as tapioca flour. Tapioca flour is the starch of the cassava root after being pulped and washed.


Variations


  • Strawberry-Peach Shortcake - peel and dice fresh peaches to add to the strawberry sauce.
  • Tri-berry Shortcakes - use a combination of strawberries, blueberries, and raspberries for the sauce.
  • Chocolate Strawberry Shortcakes - (not AIP compliant) drizzle some chocolate sauce over top of the strawberry sauce and shortcake for a similar taste to chocolate-covered strawberries.
  • Vanilla ice cream - add a scoop of dairy-free vanilla ice cream instead of coconut whipped cream.


Equipment


  • baking tray - USA Pan makes the best baking trays and other bakeware.
  • parchment paper
  • mixing bowl - these are my favorite mixing bowls that I have had for years. I actually have two sets. The handle allows for easy mixing.
  • pastry cutter - I use my pastry cutter for more than just cutting in butter, oil, or lard. It's a must-have!


Storage


Leftover AIP strawberry shortcakes can be stored in an airtight container in the refrigerator for up to three days. Freeze shortcakes for up to 2 months.

Strawberry sauce can also be stored in an airtight container in the refrigerator for up to one week.

Homemade coconut whipped cream should also be stored in an airtight container in the refrigerator for up to a week.

The photos for this recipe were taken by Raquel Lauren of Raquel Lauren Photography. To learn more, sign up for her email list where insiders will get exclusive photography and content tips. You can also follow her at @raquellauren on Instagram.


More recipes to enjoy


  • Frozen Yogurt Banana Pops
  • Bananas Foster Smoothie
  • Frozen Yogurt Bars
Recipe details
  • 6  people
  • Prep time: 40 Minutes Cook time: 20 Minutes Total time: 1 hr
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Ingredients
For the shortcakes:
  • 1 cup cassava flour
  • 1/2 tsp baking soda
  • 1/3 cup coconut oil, hardened and cold
  • 1 tbsp maple syrup
  • 1/2 cup plant-based milk
  • 1 tsp vanilla extract
  • coconut sugar for topping optional
For the strawberry sauce:
  • 1 pint fresh strawberries, hulled and chopped
  • 1 tbsp maple syrup or honey
  • 1/2 tsp vanilla extract, alcohol cooked off
For the coconut whipped cream:
  • 1 can full-fat coconut milk, chilled for at least 8 hours
  • 2 tbsp maple syrup or honey
  • 1/2 tsp vanilla extract
Instructions
For the strawberry sauce:
Wash, hull, and chop the strawberries. Place in a small bowl along with the maple syrup and alcohol-free vanilla extract. Toss to combine. Cover and place in the refrigerator to marinate while you make the shortcakes.
For the shortcakes:
Preheat the oven to 350 degrees and line a baking tray with parchment paper. Combine the cassava flour and baking soda and mix. Next, cut in the cold coconut oil making sure to leave slightly smaller than pea-sized pieces throughout the flour.
Lastly, add the plant-based milk, maple syrup, and vanilla extract to the mixture. Mix until the dough becomes wet. Create 6 biscuits with the dough and place them on the baking tray. Sprinkle with a little coconut sugar and then bake for 15-20 minutes.
For the coconut whipped cream:
Remove the canned coconut from the refrigerator. Turn the can upside down and open the bottom. Drain any liquid but make sure to reserve the thick cream. Place the cream in a small bowl with maple syrup and vanilla extract. Using a whisk or an electric beater, beat until smooth and creamy. The whipped cream should be thick and hold a peak.
Once the shortcakes have cooled completely, place one on the bottom of a bowl, top with a scoop of strawberry sauce, and a dollop of coconut whipped cream. Enjoy!
Tips
  • Strawberry-Peach Shortcake - peel and dice fresh peaches to add to the strawberry sauce.
  • Tri-berry Shortcakes - use a combination of strawberries, blueberries, and raspberries for the sauce.
  • Chocolate Strawberry Shortcakes - (not AIP compliant) drizzle some chocolate sauce over top of the strawberry sauce and shortcake for a similar taste to chocolate-covered strawberries.
  • Vanilla ice cream - add a scoop of dairy-free vanilla ice cream instead of coconut whipped cream.
Love Chef Laura
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