Strawberry-Coconut-Cardamom Shortcake


i was never really a strawberry shortcake fan. i’d rather just eat strawberries. I had one of my coconut visions though and anything with coconut is worth-a-makin’.

The taste you want is there and is just complimented by coconut and cardamom. A great flavor-combination.

Although, I use true whip in this recipe, it is surely not necessary. Straight coconut whipped cream or regular whipped cream (preferably from grass-fed cows) can be used, of course.

Strawberry-Coconut-Cardamom Shortcake

This dessert CAN be lean and yes it is! Its delicious and nutritious.

  • 2 cups whole grain flour (I use a mixture: 1 cup whole wheat pastry flour and 1 cup gluten free flour mix) or GLUTEN FREE option*
  • 1/4 cup coconut oil (at a room temperature of about 75; soften in glass dish over hot water if necessary or chill a bit to firm up)
  • 3 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon cardamom
  • 3 tablespoons honey
  • 3/4 cup soy or coconut milk (not canned) or a mixture


  • 1 pound strawberries, hulled and sliced


  • 1 can coconut milk (thickest part from a chilled can)
  • 1 teaspoon vanilla
  • 1 cup SO Delicious dairy-free Coco Whip or True Whip ( i prefer the first one since i am not a fan of the sor protein isolate that is in True Whip
  • 1 tablespoon agave nectar
  1. Preheat oven to 350 degrees.
  2. Sift flours, cardamom, baking powder and salt. Cut in coconut oil with a pastry blender until crumb-like
  3. Stir in honey and milk until combined. Do not over mix.
  4. Roll out dough to 1/2 inch thickness. Use a 2-inch cutter. Place rounds onto a baking sheet. You should have about 9.
  5. Bake for 10-12 minutes or until slightly browned. Slit each shortcake in half.
  6. While shortcakes bake you can whip up the coconut milk, vanilla, true whip and agave nectar. Use a wire whisk or mixer with whisk attachment. Whisk until light and fluffy.
  7. Fill shortcakes with whipped cream and strawberries. Enjoy!


*For a gluten-free option, make a mixture of flours both light and grainy, if you know what i mean. I would not use all fluffy light flours (like tapioca and potato starch), plus you need fiber in your food. I trust Bob’s Red Mill Gluten Free Flour mix as well as my own recipe. I have often used garbanzo bean flour with my GF flour mix and have and great success.


About Fit, Healthy, Happy Home

I now more than ever dedicate all that I do to the Lord and His purposes. As a trainer and natural foods consultant, mother of 3 and wife to an anointed husband, My blog reflects my walk with God and what He gave us, and how to prepare foods the best way possible, and my desire to get others in shape.
This entry was posted in dairy-free, Desserts/ Healthy Treats, Gluten-free, Healthy, Happy Food, vegetarian and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink.

One Response to Strawberry-Coconut-Cardamom Shortcake

  1. Reblogged this on Fit, Healthy, Happy Food and commented:

    Strawberry Season is still In Make use with this recipe! Fresh and delicious!

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