Recipe: Blackberry Shortcake A New Spin on Strawberry Shortcake
Recipe type: Dessert
  • Shortcake
  • 4 Tablespoons Bob's Red Mill Organic Coconut Flour
  • 5 tablespoons unsalted butter
  • 3 large eggs
  • 2 Tablespoons raw honey
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon sea salt
  • Syrup
  • 6 blackberries, crushed
  • 1 Tablespoon butter
  • 3 Tablespoons honey
  • Coconut Cream from 2 cans of coconut milk
  1. Shortcake:
  2. Mix all ingredients together using a hand mixer.
  3. If you don't have these miniature cake pans you can use cupcake tins, this recipe should yield six cupcakes.
  4. Butter tins liberally.
  5. Spoon batter equally into tins.
  6. Bake at 350°F for 20-25 minutes.
  7. Syrup:
  8. Heat butter in a small skillet, add blackberries.
  9. Crush them with a potato masher or fork.
  10. Allow to cook for 2-3 minutes.
  11. Berries will liquify.
  12. Add honey.
  13. When the honey melts (mine was thick and sticky) and the product is liquid, press through a sieve to remove the seeds.
  14. Bring to a boil and stir constantly over medium heat for 4-5 minutes.
  15. As the mixture boils it becomes slightly thicker.
  16. Allow to cool before drizzling over shortcakes.
  17. If it thickens too much once cooled down, warm it slightly and it will turn liquid again.
  18. This had a texture of jelly to it when it cooled down.
  19. Whipped Coconut Cream
  20. Carefully remove the coconut cream, place in a chilled bowl, add two teaspoons vanilla and whip using a hand mixer.
  21. If you want to sweeten, gradually beat in two tablespoon honey.
  22. Building the Shortcake
  23. Place one shortcake on a dessert plate. Spoon a dollop of whipped coconut cream into the little cup on the shortcake. Press in three whole blackberries. Spoon on more whipped coconut cream, drizzle blackberry syrup over the top and garnish with one blackberry.
  24. Plain Jane version: Place shortcake on a dessert plate, dollop whipped cream on, garnish with one blackberry
Recipe by GAPS Diet Journey at