Healthy Strawberry Shortcakes Recipe That Is Firework Worthy

Can a 4th of July dessert really help you feel fuller longer and prevent you from going back to the picnic table for seconds? This one can. Powered by healthy fats and a good amount of protein, this strawberry shortcake can even be a breakfast meal. Almond flour packs the same nutrition as whole almonds. Almonds are high in vitamin E, help control blood sugar, have a healthy amount of unsaturated fats, contain proteins that help support brain health, and, of the many things they do, almonds are loaded with minerals that help support bone health. So in honor of Independence Day, let’s go red, white, blue and almond with this fresh take on strawberry shortcakes.

Strawberry Shortcakes
Yield: 6

Shortcakes Ingredients

• 1/4 cup grass fed butter, room temperature
• 1/2 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 2 eggs
• 2 cups almond flour
• 1/2 cup arrowroot
• 1/2 teaspoon baking soda
• pinch sea salt

Directions

• Preheat oven to 350 degrees.
• In a mixer whip together butter, vanilla extract and maple syrup until light and fluffy.
• Beat in 1 egg at a time.
• Add the almond flour, arrowroot, baking soda and sea salt. Mix until well combined.
• Refrigerate the dough for 20 minutes.
• Scoop mixture into 6 balls. Shape into biscuit shape about 1 inch thick and place on a parchment lined baking sheet.
• Bake for 15 minutes or until shortcakes are golden brown.
• Let cool.

Berries Ingredients

• 2 pints strawberries
• 1 pint blueberries
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon lime zest

Directions

• Remove stems from strawberries and cut into quarters.
• Place in a bowl with blueberries, vanilla and lime zest.
• Stir then set aside.

Coconut Whipped Cream Ingredients

• 1 can coconut milk
• liquid stevia to taste
• pinch cinnamon
• pinch nutmeg
• pinch sea salt

Directions

• Refrigerate coconut milk for 12 hours or longer.
• Take coconut milk out of fridge.
• Gently scoop out the coconut fat on the top of the can and place into a mixing bowl.
• Whip the coconut fat until light and fluffy.
• Add stevia, cinnamon and nutmeg and sea salt.
• Use immediately or refrigerate for up to 1 day.

How To Assemble The Shortcake

• Slice shortcakes in half.
• Remove tops.
• Spoon on some coconut cream.
• Spoon on a generous amount of berries.
• Cover with biscuit tops.
• Enjoy!

Tricia Williams is an accomplished executive chef, nutrition educator and chef instructor. The culinary nutritionist founded Food Matters NYC in 2008 so that she could share her passion for fresh, whole, locally grown, organic, sustainable and delicious food.

Over the last 15 years, Williams has left her mark on highly regarded Manhattan restaurants including The City Bakery, Home Restaurant, Isla and Olives, to name a few. Now, she and her team deliver gourmet health supportive meals to celebrities, politicians, executives and families. Williams leads clients to better food choices and ultimately healthier lifestyles.

William's passion for culinary nutrition surfaced after she gave birth to her first child. She returned to school to secure her Holistic Nutrition Certification from Columbia's Teachers College and coupled that with a Food Therapy Certification from Annemarie Colbin at the Natural Gourmet Institute.

Williams, who is pursuing her Masters in Nutrition Education, maintains her sommelier certification and is also certified by the Institute for the Psychology of Eating.

The New York born chef nutritionist believes her small role can make a significant impact in the lives of her clients. She says, Food Matters NYC is helping individuals and families lead healthier lives through hands on education and nutritional guidance. What we eat affects our physical, emotional and mental well being. We strongly believe in a person s bio individuality and help clients understand the food choices that would best nourish their bodies.