Raw Strawberry Shortcake Recipe
Here’s a fun and intriguing twist on the always popular strawberry shortcake recipe – it’s raw, healthy, dairy-free, and delicious!
Raw Strawberry Shortcake
Prep Time: 15 minutes
Dehydrating Time: 5 hours
Serves: 4
Ingredients:
Cake:
1 ¼ cups almond flour
2 cups raw oat flour
2 cups strawberries
1/2 cup coconut butter, softened
½ cup agave nectar
Filling:
1 cup cashew whipped cream*
1 cup strawberries, sliced
Sauce:
1 cup strawberries
¼ cup agave nectar
Directions:
Cake:
1. Mix together almond flour and oat flour.
2. Puree strawberries in food processor.
3. Add coconut butter and agave. Pulse until combined.
4. Stir wet ingredients into dry ingredients.
5. Place four oiled 5-inch molds on nonstick sheet.
6. Distribute batter between molds.
7. Dehydrate for 1 hour at 145°F. Reduce heat to 116° and dehydrate for 4 more hours.
8. Remove rings and dehydrate until dry but still a little moist. If you press on the top, it will not be gooey or hard.
Filling:
1. Fold sliced strawberries into whipped cream.
Sauce:
1. Blend well.
Cake Assembly:
1. Place small cake on plate.
2. Top with filling.
3. Pour strawberry sauce on top.
*Cashew Whipped Cream:
Blend together 1 cup cashews (soaked overnight and drained) & 1 cup water, 1/2 cup coconut oil, 1/4 cup agave nectar and chill.
~Courtesy of Rawmazing Desserts by Susan Powers
Tags: agave, almond flour, cashew, coconut, dehydrator, oat flour, raw, raw strawberry shortcake, shortcake, strawberries, strawberry shortcake, whipped cream