*Caution, affiliate links ahead…Don’t worry, I’ll use the money for something practical, like wine…. or a pony!
It’s strawberry picking time again y’all! I love picking strawberries with my kids, not only does it get them outside and away from screens, but it teaches them about gardening and where there food comes from. Plus we get to come home with buckets full of fresh organic strawberries that we can turn into all sorts of delicious goodies.
Here are some of my favorites that I’ve shared in the past:
From Scratch Strawberry Lemonade
3 Ingredient Strawberry Mousse
Chocolate Covered Strawberry S’mores
If these don’t get you drooling and craving some strawberry goodness, then maybe this amazing grain free strawberry shortcake trifle will get your mouth watering. Not only are they super pretty, they are super delicious. So yay!
Ingredients
- 3 eggs
- 1 1/4 cup full fat coconut milk (the kind that you have to buy in a can)
- 1/4 cup honey
- 2 teaspoons vanilla extract
- ½ cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3 cups very ripe diced strawberries
- 2 tbsp lemon juice, freshly squeezed
- 2-3 tbsp sugar
Instructions
- Preheat oven to 350.
- Mix all the wet ingredients (no need to pull out the mixer, you can easily mix this by hand.)
- Add the coconut flour and allow it to sit for a few minutes to thicken up.
- Add salt and baking soda.
- Fill greased muffin tins 3/4 of the way full then bake for 20 minutes.
- Allow to cool then slice into chunks and layer with strawberry filling (recipe below) and whipped cream.
- Enjoy!
- Place the strawberries, lemon juice, and 2 tbsp. of the sugar in a medium sauce pan over medium heat.
- Smash the strawberries a bit to release some of their juices.
- Bring them to a simmer, then cook for 5 minutes, stirring occasionally.
- Pour into a bowl and allow to cool before using.
Hope you enjoy them as much as we do!! Happy baking (and strawberry picking)!!
Lovely comments