Yes, you read the title of the recipe correctly. I really wanted to put a twist on the traditional strawberry shortcake and also had peaches ‘n cream on my mind so I thought “why not add some delicious, in-season peaches to strawberry shortcake?” And ta-da!
I also made this more of a strawberry shortcake cake. Instead of individual shortcakes, the biscuit dough is baked as one big shortcake that you slice up. The “cake” is topped with a coconut whipped cream to keep it dairy free then layered with fruit and strawberry sauce. This is such a fun summer recipe, incorporating all the flavors of the season.
Peaches ‘N Cream Strawberry Shortcake
-1/2 pint strawberries (you’ll use the other half for the sauce), quartered
-1 tbs. coconut sugar (whatever granulated sugar you have will work!)
-1-2 peaches, pitted and sliced
-1/2 cup coconut milk
-2 tsp. apple cider vinegar
-1/2 cup Tiger nut flour
-1/2 cup cassava flour
-1/4 cup coconut flour
-1/4 cup tapioca or arrowroot starch
-1 tsp. baking powder
-1/8 tsp salt
-4 tbs. solid coconut oil
-2 tbs. honey (although honey complements the flavor best, you can use maple syrup for a vegan version)
-1 egg (I used Bob’s Red Mill egg replacer)
-1 tsp vanilla extract
-1/2 pint strawberries, halved
-1/3 cup water
-2 tbs. maple syrup (honey or sugar would work, as well)
-1 tsp. vanilla extract
-1 tsp. lemon juice
Coconut Whipped cream:
-1 16oz can of full fat coconut milk, refrigerated overnight
-1 tsp. vanilla extract
First, make sure you place your can of coconut milk in the fridge the night before.
Next, toss your strawberries for the topping with 1 tbs. of sugar and let sit in the fridge until ready to use.
When you are ready to make the shortcake dough, Preheat the oven to 375 F. Before starting the cake, place a medium bowl in the freezer to use for the coconut whipped cream later (you want this in the freezer for at least 30-60 minutes before you make the whipped cream).
Combine your coconut milk and apple cider vinegar in a small bowl to make your buttermilk and set aside.
Whisk all the dry ingredients together in a large bowl. Using a pastry cutter or fork, cut in the cold coconut oil until combined with the dry ingredients.
Form a well in the center of your dry ingredients and add all the wet ingredients, including your buttermilk. Use an electric mixer to blend all ingredients until just combined.
Grease a 10 inch cast iron skillet (you can also use a cake pan if you don’t have a cast iron) and pour your dough into the skillet, spreading evenly across the pan.
Bake for 18-20 minutes until lightly golden and a toothpick comes out clean. Remove from the oven and let cool completely.
While the cake is baking, make the strawberry sauce. Combine all ingredients for the sauce in a saucepan over medium heat. Bring to a simmer and reduce to low. Simmer for 10 minutes until sauce has reduced and thickened some (it won’t thicken much). Use an immersion blender to puree the sauce- I like it a little chunky still. Alternatively, you can use a fork to mash the strawberries or pulse gently in a food processor/blender.
While your cake is cooling, make the whipped cream. Take your bowl out of the freezer and scoop out the thick coconut cream from the can (you don’t want all the liquid that should have separated at the bottom). Add the vanilla extract and then use an electric mixer to beat the cream on medium high until light and fluffy (depending on the brand of coconut cream and your mixer, this can take anywhere from 3-10 minutes). If not ready to use immediately, keep in the fridge.
When you are ready to assemble your cake, line up your coconut cream, fruit, and strawberry sauce. Spread the coconut cream in an even layer over your shortcake base. Next, top with the sliced peaches and strawberries. Lastly, drizzle the strawberry sauce on top. Slice and enjoy!
Keep leftovers in the fridge for up to 5 days. Don’t leave this cake out at all or the coconut cream will melt and go bad.