Review: Grain-Free Foodies Strawberry Shortcake

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Teri over at Grain-Free Foodies has a lot of great GAPS-friendly recipes. I don't remember how I came across this recipe, Strawberry Shortcake… maybe she mentioned it on the list. Anyway, I decided I wanted to try it since I had all the ingredients on hand.

I was surprised at how thin the batter was… and I actually followed the recipe exactly.

Here is a photo still in the oven, they are puffed way high:

Shortcakes in the oven

Here's a closeup shot:

Puffed Shortcakes

And now that they have cooled a bit; totally sunk down into shortcakes:

Short Shortcakes

I sliced one pound of strawberries and added one tablespoon of honey for some extra sweetening.

Grain-Free Foodies Strawberry Shortcake

Grain-Free Foodies Strawberry Shortcake

I thought these were amazingly delicious.  My 20 year old said, “These are evil” as he kept eating bites from the plain shortcakes, and then he'd spoon some strawberries onto a piece and eat more.  Of course, “evil” translates into a high compliment.

My husband thought they were pretty good.  He also commented that they were “really oily” and I used coconut oil for my oil. So… a good way to get some extra fats into someone. My oldest indicated they were good, he finished the sample I gave him.

I'm not sure if they turned out like Teri's – she did say to slice each shortcake in half crosswise, but these were all concave in the middle, which was actually pretty perfect for filling with the strawberries.

I think I might try a modified version next time, just for fun. I think I'll half the honey, double the coconut flour and half the oil. Just to see how they turn out.

If you're looking for some great GAPS-friendly recipes, take a look over at Grain-Free Foodies.  Thanks, Teri!

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3 comments to Review: Grain-Free Foodies Strawberry Shortcake

  • Hi Starlene,

    I’m glad your son liked the recipe. I had been having the same problem with this recipe from time to time as well. I’m not really sure why. Perhaps sometimes the butter has a higher fat content and/or the eggs have different ratios of white to yolk or a different size altogether? Whatever the case, I have been making them with 1/3 a cup butter recently, and they have been turning out like they did at the beginning. I changed the recipe on the blog. Go figure.

    Strawberry season is just getting started up here in the rainy NW. I’m looking forward to it!

    Teri

    [Reply]

    Starlene Reply:

    Hi Teri, we all loved the Strawberry Shortcakes, my son who said they were “evil” is my hardest critic being he’s worked as a cook. Thinks he’s all that, you know. 🙂 I will have to try the shortcakes again with the lesser amount of oil. I have just been dying to have some baked good but trying so hard to avoid extra calories. It has been rough today as my husband came home with, sheesh, must have been four pounds of grapes and 4 little containers of blackberries. I can just taste them now. Well, it’s easier to stay off them altogether than try to get off eating them again. Thank you for letting me know about the recipe change!

    [Reply]

  • Eileen

    Oh wow! I was hoping to find a strawberry shortcake recipe for GAPS. Can’t wait to try this one. I’m so thankful to all the talented GAPS chefs who share their recipes online. It sure is a lifesaver!

    [Reply]

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