Nothing says summer quite like fresh strawberry shortcake, and since our kitchen is currently overflowing with berries after this morning’s trip to Krause Berry Farms, I thought Miss G and I would experiment with a healthier, wholewheat, sugar-free version this afternoon.  The unfortunate part is that our little old house was sitting at 31 degrees, so turning on the oven to bake shortcakes certainly wasn’t our best plan, but you gotta do what you gotta do when you have fresh berries begging to be gobbled up! ☺

While I don’t mind baking with small amounts of honey and pure maple syrup, our recent {and delicious!} cookie dough boys have peeked my interest in baking with dates {and other sweet fruits} instead of the alternative sweeteners I usually turn to.  I’m happy to report, that our first experiment was a total success!  These shortcakes turned out soft, moist inside, and perfectly sweet!  Plus the tiny hint of coconut flavour from the coconut oil made them even more delicious.  

Brad loved them, and I think Gracen thought she’d died and gone to heaven went she saw a little plate stacked with cake, sliced strawberries, and freshly whipped cream coming her way.  

Here’s the recipe to our new favourite summer dessert….

Strawberry Shortcake with Date-sweetened Biscuits (adapted from this recipe)

• 2 1/2 cups of wholewheat flour
• 2 teaspoons of baking powder
• 1/4 teaspoon of sea salt

• 2/3 cup of buttermilk (you can make your own by adding 3/4 of a tablespoon of vinegar to 2/3 of a cup of regular milk and letting it sit for 5 or 10 minutes)
• 8 tablespoons of coconut oil (in its liquid state)
• 1 egg
• 4 majool dates, soaked and pureed

• 1 1/2 cups of whipping cream
• 1 tablespoon of pure maple syrup

• strawberries, sliced

Before starting this recipe, place the dates into a small bowl, cover them with boiling water, and let sit for about 15 minutes.  Remove pits and place dates, along with a tablespoon or two of the soaking water in a food processor or blender and process until smooth {or nearly smooth}.

Preheat oven to 400 degrees.   If you’re making your own buttermilk, mix the milk and vinegar together and set it aside.

Whisk together the wholewheat flour, baking powder, and sea salt.

In a separate bowl, mix the buttermilk, coconut oil, egg, and pureed dates until as smooth as possible.

Pour the wet mixture into the dry mixture and stir until just barely combined.  Divide the dough in 8 to 10 balls and bake on a parchment-lined baking sheet for 15 to 18 minutes, or until a toothpick comes out clean and the tops are slightly golden.

Whip cream until peaks begin to form, then add maple syrup and whip for an extra few seconds to combine.  

Slice strawberries.

To assemble, cut shortcakes in half horizontally, placing the tops aside temporarily.  Place a heaping scoop of strawberries on each shortcake bottom, then top with a generous spoonful of freshly whipped cream, and place the tops back on.  Serve immediately.

Enjoy!

♥ 

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