RECIPE: No-bake strawberry shortcakes

1 mins to read

Spring renewals don’t have to be all about letting go of all the foods you enjoy. Here’s how, with some clever tweaks, you can still have your cake and eat it too.

Everyday health

Sugar consumption is one of the key things people pick themselves up on as bad dietary behaviour. Yet for many, it is one of the hardest habits to kick.

FIND OUT: How much sugar should we be eating?

With the momentum of spring and the desire for change upon us, it is a good time to decide once and for all that you are going to get a hold on it. The first and biggest step is to understand that the moment your body and mind thinks it will be deprived is the moment you expose yourself to failing.

No one likes being told they can’t have certain things, after all. Instead, you need to switch your old sugar-eating habits for new, healthier and nourishing ones. This is where these strawberry shortcakes come in!

Traditional strawberry shortcake is a mix of white refined flour, white sugar, butter, cream and jam. Mixed all together, these ingredients make something wonderful however for the sake of kicking a bad habit, they don’t quite cut it with sugar amounts being high and nutrient levels being low.

TRY THIS: 7 day springtime sugar detox

This no-bake version is an easy and wholesome alternative for you to reach for when cake is on the mind. It is made of layers of crumbly coconut, smooth vanilla cashew cream and a creamy strawberry layer, which when combined give you the flavours of a delicious, spring cake without the overload of sugar and white, refined ingredients.

Make these ahead of time and have them on standby for when the cravings sink in or share them with your friends and family to show them that living the sugarless life isn’t living life without. No one will be disappointed, I promise!

vegan, gluten-free, dairy free, refined sugar free

makes 6 small shortcakes

Ingredients

1 cup coconut flour
1/2 cup maple syrup
1/2 cup coconut oil, melted
1 tsp vanilla extract
1 cup raw cashews, soaked for at least 2 hours or overnight
4 tbsp coconut milk + extra if needed
Zest and juice of a lemon
4 tbsp maple syrup
1 tsp vanilla extract
A pinch of salt
6-8 strawberries, washed and tops cut off + extra for assembling

Toppings

Lemon zest, high quality dark chocolate shavings, granola, micro basil, strawberries

How to make

In a high speed blender or food processor, combine all the ingredients for the cake component of the shortcakes and divide the mixture between six small jars, keeping a small amount to sprinkle on top of each jar at the end. Give the blender or processor a quick rinse to prepare it for step 2
Drain your cashews then add them along with the coconut milk, lemon zest and juice, maple syrup, vanilla extract and salt to the blender or high speed blender and blitz until it becomes smooth and creamy. Taste and adjust accordingly depending on whether you like it sweeter or zestier. You can now add the strawberries to the entire cream mix or divide it into two and mix the strawberries into only half of the mix so you can create layers. Blitz the strawberries in until the cream is smooth and pink
Divide the strawberry mix between the 6 jars (alternating between vanilla cream and strawberry cream if you have chosen to do layers) then sprinkle the remainder of the cake layer on top of each one and top with your preferred toppings (see above). Place your jars into the fridge, covered and allow them to set for at least an hour but preferably overnight. Store them covered in the fridge for up to 5 days

Roberta's tips

If you do not have 6 small jars to assemble the shortcakes in you can make it in one large glass dish or in small bowls as more of a ‘mess’

Roberta of Naturo Medico is a Naturopathic Practitioner who specialises in preventative care and women’s health. From her Melbourne-based clinic, Roberta sees women of all ages wanting to meet their own health goals and assists them on their path with personalised treatments specific to their needs.

Alongside practice, Roberta shares healthful and nutrient-rich recipes with her readers who inspire her to continue educating on what health and wellbeing means and how it can be achieved.

Follow @naturomedico on Instagram for more healthy eating inspiration!