Driscoll’s is no stranger to strawberries and this month, Driscoll’s is drawing attention to the delicious the strawberry shortcake with recipes, variations, and different takes on the dessert. By the way, National Strawberry Shortcake Day is on June 14th! I decided to put together a cake constructed using coconut flour-based quick bread topped with sliced strawberries and coconut yogurt.
The base is quite dense but gives a pleasant coconut flavor and goes well with the sweet, juicy strawberries. To serve, I sliced some strawberries and mixed it with plain coconut yogurt, and used it as a topping and sprinkled some cocoa powder as well. As an alternative, you can also replace the yogurt and use whipped cream or ice cream instead too.
Coconut Flour Quickbread Squares
- 1/2 cup coconut flour
- 1 tbsp flax meal
- 1 tbsp almond meal
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 6 eggs
- 1/2 cup unsweetened almond milk
- 1 tbsp honey, optional
- Mix wet ingredients and dry ingredients in separate bowls.
- Combine wet and dry ingredients.
- Pour into a rectangular baking pan.
- Bake at 350 F for 40 minutes.
- Cut into squares, to serve.
Strawberries are sweet and delicious. They’re also packed with vitamin C, folate, fiber, potassium and antioxidants. When purchasing strawberries, look for ones that have a bright red color and fresh looking green hulls. Keep strawberries refrigerated, dry, and hulls intact until ready to use.
Find more inspirations and recipes for strawberries on Driscoll’s website.
Now through August 29th, enter Driscoll’s Joy of Strawberry Shortcake Sweepstakes for a chance to win a KitchenAid Mixer and berries for a year!
Disclaimer: Discoll’s provided the strawberries. No other compensation was made. The post was written by LookyTasty and all opinions expressed are solely mine.