Its Strawberry Festival time in Plant City, and that means one very tasty thing: World Famous Strawberry Shortcake. If your food allergies are keeping you from chowing down on this delicious treat, I’ve got you covered. Gluten-free Strawberry Shortcake is here to make your day!
We don’t mess around when it comes to the annual Strawberry Festival. Plant City, FL is known for its sweet berry harvest, and even more so for the way we celebrate it. Carnival rides and games, fried foods galore, daily concerts, and lots of love for local farmers.
Even though I’m not a huge fan of the I-sweat-when-I-walk-to-my-car kind of humidity we have here in Florida, I loved growing up in a place with so much agriculture. I grew up with a small farm on one side and strawberry fields on the other. My siblings and I spent most days exploring the 18 acres of wetlands my parents owned and petting the neighbor’s donkeys. There was a huge open barn used for storing hay that we would play hide and seek in, and occasionally we would find the bones of animals drying out in the fields. The thought of trucking through cow patties and playing in spider-infested hay bales doesn’t really appeal to me these days, but I do miss adventuring with my sisters and brother.
I also really miss picking berries with them every year. The strawberry farmers on our road always let us bring out our own buckets and pick for free. And anytime my Dad would stop by to buy a pallet while they were picking, the harvesters always gave him a beautiful batch of berries and refused to let him pay.
Those people – the ones who grew the berries, the men and women who picked them, and the neighbors who let us romp around their farm and play with their animals – they were some of the kindest, hardest working people I’ve ever met.
So this year when you’re chowing down on that strawberry shortcake, thank a farmer. We are lucky that they do all that hard work so we don’t have to.
Gluten-free Strawberry Shortcake Recipe
- 4 organic or local eggs
- 1/4 cup raw local honey
- 5 tbsp organic coconut flour
- 1/2 tsp baking powder
- 1/8 tsp sea salt
- 1/2 tsp organic vanilla extract
WHIPPED TOPPING INGREDIENTS:
- 15 ounce can organic full-fat coconut milk (refrigerate overnight)
- 1 tsp organic vanilla extract
- powdered sugar, to taste
- 1 quart Plant City strawberries
- 1-2 tbsp organic brown sugar
Preheat oven to 325°F. Grease 6 spaces of a cupcake tin with coconut oil or cooking spray.
In a large bowl, beat the eggs, honey, and vanilla. In a separate bowl, mix the coconut flour and baking powder. Add the dry to the wet and beat until combined. Divide the mixture between prepared spots in the cupcake tin and bake for 12-15 minutes (or until a toothpick comes out clean). Set aside to cool completely.
Meanwhile, rinse your berries before cutting off the tops and slicing. Place in a bowl and sprinkle with the brown sugar. Toss lightly and place in the fridge to begin forming “syrup”.
Place a large mixing bowl in the freezer for 10 minutes before you prepare the whipped cream (I prefer a glass bowl). Take the coconut milk out of the fridge and open the top. The milk should have separated into thin water and a thick cream. Scoop out the cream and place in your cold bowl. (Save the coconut water for smoothies!)
Using a hand-mixer, beat the cream until stiff peaks begin to form. Add in your vanilla extract and powdered sugar, beating to mix well. I use about 1/3 cup of sugar for 1 can of milk, but you can add more if desired.
Remove your strawberries from the fridge and give them a light stir. Top your cooled cakes with a big scoop of the strawberry mixture and a dollop (or two!) of coconut whipped cream. YUM!!