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Strawberry shortcake:

One of my favorite summer time desserts are strawberry shortcakes. I remember getting so excited when I would spot the cakes you can buy at the grocery store on our kitchen counter when we were growing up, because I knew strawberry shortcakes were in store. But in my attempts to make a healthier version of the classic, I decided to make a bread versus cakes, and I must say I like this version better.

Preparing the bread:

First things first prepare the bread. But, let me preface by saying, you can definitely use this bread in a variety of other way’s, not just for these strawberry shortcakes. Think avocado toast, nut butter with bananas on top, French toast, or even for a peanut butter and jelly sandwich.

What you are going to need to prepare the bread includes:

1. Eggs
2. Vanilla Madagascar ghee (sub coconut oil or butter)
3. Coconut flour
4. Baking soda
5. Maple syrup
6. Optional: Flaxseed meal

Add everything to a blender and mix on low until everything is incorporated. And then add do a lined loaf pan and bake 350 for 40-45 minutes and let cool completely.

While your bread is baking prepare your dairy free whipped cream:

1. 1 can of coconut cream
2. Vanilla extract
3. Manuka Honey

Add everything to a bowl and with a handheld mixer mix for about 3-4 minutes and set aside.

Making the strawberry shortcakes:

Once your bread is cooled you are going to add a dollop of the whipped cream to each slice and top with sliced strawberries. And if there are any leftovers, I like to store all ingredients separately in the refrigerator.