It's Strawberry Time in Alaska!

I LOVE summers in Alaska.
And July is extra special because it’s strawberry season (in my garden!)

It starts with a dribble — about 2 or 3 ripe berries which we greet with great excitement!
“One for you and one for me.”

Within days our harvest has increased.
”A handful for you and a handful for me.”

And then it’s a quart to eat and a quart for the freezer.

THAT’s when strawberry shortcake season begins!

If you know me very well, you know that I’m committed to eating only healthy foods — and of course, strawberries are super healthy!

But strawberry shortcake? ? ?

No problem!

I can make it super delicious without any processed sugar, refined flour, oil, or fatty dairy products.

You’ll have to make it yourself to see how delicious it is, but I’ve made a video to show you how easy it is to make every part of it: Drop Scones for the shortcake, Strawberry Sauce and Dreamy Creamy Topping.

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Recipes

Drop Scones
(Yields: 8-9 scones)
1 cup whole wheat flour
1/2 cup oat flour (make your own by pulsing rolled oats in a blender)
2 Tbsp date sugar, (or blend 1 date into the nondairy milk)
1/4 tsp salt
1 1/2 tsp baking soda
1 cup nondairy milk
1 tsp lemon juice

    1.    Preheat oven to 350 F
    2.    Mix lemon juice into nondairy milk and let it sit for about 10 minutes, to thicken slightly
    3.    Stir dry ingredients together in mixing bowl.
    4.    When milk has thickened, add to dry ingredients
    5.    Stir just until mixed. Let it sit for a couple of minutes to thicken. Do not stir again.
    6.    Drop large spoonfuls of batter onto cookie sheet, lined with silicone mat or parchment paper
    7.    Bake about 10 minutes, until lightly browned.
Note: To make this gluten free, you can leave out whole wheat flour and use 1 1/2 cup oat flour instead. The scones will not rise as much, but are still tasty.

Strawberry Sauce
(Yields: 1 1/2 cup sauce)

1 cup seedless red grapes, washed
1 rounded cup fresh or frozen (and thawed) strawberries
    1.    Blend grapes in blender to liquify
    2.    Add strawberries to blender and just pulse a couple of times. You don’t want them to be completely liquefied

Note: Keeps in frig for about a week, and also freezes well.

Dreamy Creamy Topping
(Yields: 2 cups)

1 (12.3 oz) box Mori-Nu silken tofu, firm or extra firm
1/4 cup raw cashews (optional)
3 Medjool dates, soaked, pits removed
1 tsp vanilla
1 cup fresh or frozen strawberries (Optional. Leave out if using topping on pie.)

    1.    Soak dates in water for 10-15 minutes
    2.    Mix ingredients thoroughly in a blender
    3.    Chill and serve as you would whipped cream


To Assemble Strawberry Shortcake:

    1.    Cut scones in half (like a burger bun)
    2.    Spoon strawberry sauce over cut scones
    3.    Top with Dreamy Creamy Topping
    4.    Add sliced fresh strawberries to the top
    5.    Eat with joy! This special treat is actually GOOD for you!

To download a printable copy of the recipes...click "Download File" below.

strawberry_shortcake_recipes.pdf
File Size:	31 kb
File Type:	pdf

Download File

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(The Drop Scones and Dreamy Creamy Topping are both in my cookbook: The Barefoot Gardener in the Kitchen Cookbook, available on my website, at Natural Pantry in Anchorage (Alaska), and a kindle version on Amazon — along with 130 other delicious recipes!)