YOUR SOLIN GENERATED RECIPE
Fresh Strawberry Shortcake with Whipped Coconut Cream
Enjoy a refreshing twist on the classic strawberry shortcake with a delicate almond flour biscuit, topped with marinated fresh strawberries and luxuriously whipped coconut cream. This dish perfectly balances a sweet, fruity burst with a rich, creamy finish, making it an irresistible treat any time of day.
INGREDIENTS
1/3 cup Almond Flour (approx. 40g)
1 Large Egg
0.6 Scoop Vanilla Protein Powder
1/2 tsp Baking Powder
3/4 cup Sliced Fresh Strawberries (approx. 120g)
1/4 cup Coconut Cream (whipped, approx. 60g)
PREPARATION
Preheat your oven to 375°F.
In a mixing bowl, combine almond flour, baking powder, and vanilla protein powder.
Beat the egg lightly and add it to the dry ingredients, mixing until a smooth batter forms.
Spoon the batter onto a lined baking sheet, forming one biscuit shape.
Bake in the preheated oven for 12-15 minutes, or until the biscuit is lightly golden and set.
Meanwhile, lightly macerate the sliced strawberries in a small bowl; you may add a pinch of sweetener if desired.
Whip the coconut cream until it becomes light and fluffy.
Once the biscuit is done and slightly cooled, split it open and layer with the macerated strawberries.
Top generously with the whipped coconut cream.
Serve immediately and enjoy your fresh strawberry shortcake!