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Strawberry Shortcakes with Lakanto Classic Monkfruit Sweetener

The classic strawberry shortcake is the perfect dessert, I love that it showcases seasonality and is simple, yet delicious. This recipe in particular is very easy to make and we take it up a notch by using Lakanto’s Classic Monkfruit Sweetener – I have to say, my processed and sugar-free baking skills have improved once I began using this product. The taste and texture is about as good as they come. You can use it 1:1 to replace conventional sugar, or if you’re like me and prefer things a little less sweet, simply reduce it. Have you tried monkfruit sweetener? What do you think?

If you’d like to give it a try, use my code ELISSAGOODMAN for 15% off your first order HERE.

Strawberry Shortcakes with Lakanto Classic Monkfruit Sweetener

Makes 8 shortcakes 

Shortbread:
2 cups gluten-free baking flour (I use organic Arrowhead Mills)
2 T. Lakanto Classic Monkfruit Sweetener
¼ cup coconut oil, at room temperature
¾ cup unsweetened almond milk
Coconut Whip Cream:
1 can full fat coconut cream, chilled overnight in fridge
1-2 tsp. Lakanto Classic Monkfruit Sweetener
1/2 tsp. vanilla extract
Strawberry Filling:
1 lb organic strawberries, clean and sliced
1/2 tsp. Lakanto Classic Monkfruit Sweetener

Directions:

Preheat oven to 400 degrees. Line baking sheet with parchment paper. Toss cleaned and sliced strawberries with Lakanto Classic Monkfruit Sweetener and set aside to marinate.

In a food processor add your shortbread ingredients, starting with the gluten-free baking flour blend and Lakanto Classic Monkfruit Sweetener. Pulse processor as you drizzle in coconut oil and almond milk until a “doughy” ball forms.

Transfer dough to a cutting board dusted with gluten-free flour and roll out with a rolling pin until about an inch thick. Cut into your desired biscuit shape and transfer to parchment lined baking sheet. Place in oven and bake for 10-12 minutes (biscuits will rise and be browned on top).

While biscuits bake, make your whip cream: Remove coconut cream from fridge. Scrape out the firmed coconut cream from the top of the can into a chilled bowl and leave the liquid behind for another use. Add the Lakanto Classic Monkfruit Sweetener and vanilla, mix until creamy and smooth (less than a minute). Refrigerate until ready to use.

Remove biscuits from oven and let cook for five minutes. Carefully split them lengthwise, top with strawberries and finish with coconut whip cream.

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