Fresh summer strawberries are one of the most popular, refreshing and healthy treats on the planet. Wild strawberries have been popular since ancient times and were used for a wide variety of medicinal purposes such as alleviating inflammation, fever, kidney stones, bad breath, gout and more.
Recent research on the benefits of strawberries from MNT news:
“Bad cholesterol reduced by strawberry consumption, A team of volunteers ate half a kilo of strawberries a day for a month to see whether it altered their blood parameters in any way. At the end of this unusual treatment, their levels of bad cholesterol and triglycerides reduced significantly, according to the analyses conducted by Italian and Spanish scientists.” source www.mst.com
- 300 grams almond flour (about 3 cups)
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 eggs
- 2 tablespoons honey
- 1 tablespoons fresh lime juice
- 1 13.5-ounce can full fat coconut milk, refrigerated overnight
- 1 teaspoon vanilla extract
- 2 teaspoons honey, to taste
- 2 limes, zested
- 1 quart strawberries, sliced
- Shortcakes: Preheat oven to 325 degrees. Combine almond flour, baking soda, and salt in a large bowl. Make a well in the center and add eggs, 2 tablespoons honey and lime juice. Stir dough until well combined. Drop by large spoonfuls onto baking sheet lined with parchment paper. Bake until golden brown, 15-20 minutes. Cool completely on wire rack.
- Whipped cream: Open bottom of can of coconut milk and pour off liquid. Scoop coconut cream into bowl and beat with hand mixer until it is the consistency of whipped cream. Add vanilla and honey to taste, and beat until combined. Fold in zest of one lime. Refrigerate until ready to serve.
- Assembly: Split the shortcakes and layer with sliced strawberries and whipped coconut cream. Garnish with remaining lime zest.