Balsamic-Roasted Strawberry Shortcake – U Rock GirlU Rock Girl

It’s spring, which means strawberries are at the peak of their season. These beautiful, juicy, red gems are like nature’s candy. We usually buy a few boxes at a time because everyone in the house fights over them. We put them in smoothies, cereal, salads, Greek yogurt, cottage cheese, and eat them straight out of the box (after rinsing, of course).

And we only buy organic, as strawberries are on the “Dirty Dozen” list published by the Environmental Working Group. Organic means chemical-free, not dirt-free, so please rinse before using 😉

Did you know that strawberries are also delicious cooked? And they pair beautifully with balsamic vinegar. Balsamic-macerated strawberries are actually a very popular dessert in Italy. Quite often, basil or ground black pepper is also added to the mix and it might be served over some fresh ricotta cheese.

For a cooking class we did not too long ago, we decided to take a classic strawberry shortcake and elevate it. First, we swapped out the raw strawberries for balsamic and honey roasted strawberries. Then we decided to “healthify” the shortcake by making gluten-free and paleo-friendly shortcakes using almond flour. The result: a dessert with the perfect balance of sweet and tart. The best part is that this recipe satisfies even the pickiest eaters. Our recipe can even double as a snack by eating the shortcakes plain or spreading your favorite nut or seed butter on them. Yum!

Balsamic-Roasted Strawberry Shortcake

Ingredients

• STRAWBERRY MIXTURE:
• • 2 cups strawberries, stemmed and halved
• • 2 tbs. balsamic vinegar
• • 2 Tbs. pure maple syrup (grade A Dark Amber)
• SHORTCAKES:
• • 2 pasture-raised eggs
• • 1/4 cup pure maple syrup
• • 1/4 cup melted virgin coconut oil
• • 1 tsp. pure vanilla extract
• • 2 1/2 cups almond flour
• • 1/4 tsp. pink Himalayan sea salt
• • 1/2 tsp. baking soda
• • Freshly whipped cream or whipped coconut cream (add 1 tsp. vanilla extract and 1 Tbs. pure maple syrup when the cream is almost fully whipped)

Instructions

1. 1. Preheat oven to 350F.
2. 2. Place the strawberries in a large bowl. Combine the vinegar and maple syrup and pour over berries; toss to coat. Let sit 5 minutes.
3. 3. Place berries on a sheet tray lined with parchment paper. Roast 25 minutes. Remove and let cool.
4. 4. Combine the eggs, maple syrup, coconut oil and vanilla extract in a food processor until frothy. Add the almond flour, salt, and baking powder and blend until smooth, about 30 seconds.
5. 5. Drop the batter using a 1/4 cup measuring cup onto a lined and sprayed baking sheet (or Silpat). Bake for 25 minutes.
6. 6. Cut cakes in half; top one half with strawberry mixture and 2 tbs. whipped cream, then top with the other half.

Amount Per Serving
Calories		224
% Daily Value*
Total Fat 17.2 (g)		26.5%
	Saturated Fat	0
	Trans Fat
Cholesterol		0
Sodium		0
Total Carbohydrate 14.8 (g)		4.9%
	Dietary Fiber 3 (g)	12%
	Sugars 9.4 (g)
Protein 6.2 (g)

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

U Rock Girl

6.4.0

Balsamic-Roasted Strawberry Shortcake

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This entry was posted in Recipes and tagged almond flour, balsamic vinegar, balsamic-macerated, bob’s red mill, clean eating, delicious, dessert, gluten free, healthy, high fiber, high protein, honey, nature’s candy, paleo, pasture raised eggs, recipe, shortcake, spring, strawberries, strawberry dessert, strawberry shortcake, sweet, tart, versatile, Vital Farms eggs, yum. Bookmark the permalink.

 

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