Strawberry season! It’s gonna be short, but I already have my freezer loaded up. We’ll be having strawberry shortcake all summer. 🙂
Here’s a tip. Instead of putting refined white sugar on the berries, try sprinkling on a pinch of salt, and then scoop on a couple big spoonfuls of apple juice concentrate (100% fruit juice). Let it sit for awhile, stirring occasionally. You’ll get a good amount of juice that you can pour over your shortcake. (Apple-cranberry juice works too, and adds a nice red color.)
For the shortcake, here’s a healthier version:
3/4 cup brown rice flour
1/2 cup almond meal
1 cup applesauce
1 tsp baking powder
pinch of salt
1/4 melted butter
Mix it all up, spoon it into muffin tins and cook at 375 degrees for 25 minutes, or until the toothpick comes out clean.
The recipe is quite forgiving, you can add more or less dry ingredients, adjust the amount of applesauce until you get a taste and texture that you prefer. A little extra butter will make it richer too. The almond meal helps it stay moist.
I prefer baking powder to baking soda. I don’t like the way baking soda tastes. I would recommend looking for an aluminum free baking powder, such as Rumford.
Spoon strawberries over the shortcake, add a dollop of whipped cream (I cheat and buy reddi wip) and you’ve got a 100% fruit sweetened dessert that you can enjoy without feeling guilty about! It’s gluten free too.
Anyone else want to share a strawberry recipe? Are you near a farm that lets you pick your own?