This has been a bit of a crazy week. My teenage son injured himself on his hip during a track and field race at school. Brought to the emergency by ambulance was his first and hopefully last time…Lucky he does not need surgery for his torn tendon and small broken piece of bone. Takes about 6-8 weeks to heal. But I have to say, he is taking it very bravely and is making the best out of it! So proud:)
For Fathersday my daughter made some strawberry cream cheese cookies, (so good!), and I made these Strawberry Shortcake Cups. These are so simple to make and taste amazing!
I’ve made the cake dairy free and refined sugar free and used the thick part of the coconut milk instead of whipped cream. That was not planned but I ran out of real cream and I usually have coconut milk at home, so…it was really good:)
Strawberry Shortcake Cups
Yields: about 8
- 2/3 cup coconut sugar (or regular sugar)
- 1/4 cup coconut oil (or butter), melted
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cup unbleached all-purpose flour
- 2 tsp baking powder
- 1/2 cup cashew milk (or dairy)
-about 200 ml (for 4 cups) coconut cream or whipped cream
-Preheat oven to 350F/180C.
-Cream together sugar, egg and coconut oil. Mix in vanilla and salt. Mix together flour and baking powder and add, alternating with the milk, to the egg mixture. Do not overmix.
-Fill in greased baking dish. Bake for about 30 minutes or until tester inserted in middle comes out clean. Let cool completely.
-To assemble: Layer cups with cake pieces, strawberry slices and whipped cream, to your liking.
–There will be cake left. I’ve made only 4 cups, but I think I would have been able to make another 4 cups.–
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