Balsamic Basil Strawberry Shortcake with Coconut Whip Cream

by Marie Hemphill @mariehealthyhill

As the 4th of July approaches, there's nothing quite like a fresh, summery dessert to complement your celebrations. This Balsamic Basil Strawberry Shortcake with Coconut Whip Cream offers a delightful twist on a nostalgic favorite. Not only is it gluten-free, but it's also bursting with health benefits from its fresh, seasonal ingredients. Read on to discover how to make this delicious treat that will surely become a staple at your summer gatherings.  

A Nostalgic Twist

Strawberry shortcake is a classic American dessert that evokes memories of summer picnics and family gatherings. By adding balsamic vinegar and basil, and topping it with homemade coconut whip cream, this recipe gives a modern twist to a beloved favorite. The result is a dessert that is both comforting and exciting, perfect for impressing your guests and making new memories.

Seasonal Delight

Strawberries are at their peak during late spring and early summer, making them a perfect addition to your 4th of July celebrations. Their bright red color and juicy sweetness bring a festive touch to any dessert. By pairing them with basil and balsamic vinegar, you elevate their flavor profile, creating a sophisticated yet familiar taste experience.  Bon appétit!

Ingredients: 

For the Strawberries:

• 2 cups fresh organic strawberries, hulled and sliced
• 2 tablespoons white balsamic vinegar
• 1 tablespoon organic honey or maple syrup
• 1 tablespoon finely chopped fresh organic basil

For the Coconut Whip Cream:

• 1 can (13.5 oz) full-fat organic unsweetened coconut milk, chilled overnight
• 1-2 tablespoons organic maple syrup
• 1 teaspoon vanilla extract

For the Biscuits:

• 1 package of ready-to-bake gluten-free biscuits (Cappello’s Buttermilk Biscuits used in this recipe and reel) ,follow package instructions for baking

Directions:

Preparing the Strawberries:

1. In a medium bowl, combine the sliced strawberries, balsamic vinegar, honey or maple syrup, and chopped basil.
2. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.

Making the Coconut Whip Cream:

1. Chill a mixing bowl in the freezer for 10-15 minutes.
2. Carefully open the can of chilled coconut milk. Scoop out the solidified coconut cream into the chilled mixing bowl, leaving the liquid behind.
3. Using a hand mixer or a stand mixer with a whisk attachment, whip the coconut cream on medium-high speed until it becomes light and fluffy.
4. Add the maple syrup and vanilla extract. Continue to whip until well combined and smooth.
5. Keep the coconut whip cream in the refrigerator until ready to use.

Baking the Biscuits:

1. Preheat your oven according to the instructions on the package of gluten-free biscuits.
2. Bake the biscuits as directed on the package until they are golden brown and cooked through.
3. Allow the biscuits to cool slightly.

Assembling the Shortcakes:

1. Slice the baked biscuits in half horizontally.
2. Top with a dollop of coconut whip cream.
3. Spoon a generous amount of the balsamic basil strawberries onto the bottom half of each biscuit.
4. Place the top half of the biscuit over the cream and strawberries.
5. Add an extra spoonful of strawberries and a small dollop of coconut whip cream on top for presentation.

Serve: Serve immediately and enjoy this delightful, fresh, and gluten-free dessert!

Health Benefits of Ingredients

Strawberries: These vibrant berries are packed with vitamins, antioxidants, and fiber. They are low in calories but high in vitamin C, manganese, and various antioxidants that contribute to heart health and blood sugar control.

Basil: Fresh basil adds a unique flavor and provides essential nutrients such as vitamin K, vitamin A, and magnesium. It also has anti-inflammatory and antibacterial properties.

Balsamic Vinegar: This tangy vinegar not only enhances the flavor of strawberries but also offers health benefits. It is rich in acetic acid, which has been shown to improve digestion and reduce blood sugar levels.

Coconut Milk: Coconut milk is a dairy-free alternative that is rich in healthy fats, particularly medium-chain triglycerides (MCTs), which are known to boost metabolism and provide energy. It also contains vitamins C, E, B1, B3, B5, and B6 along with iron, selenium, sodium, calcium, magnesium, and phosphorus.

Maple Syrup (Grade A or B): nutrient-dense and antioxidant-rich, supports immune, heart, and overall health with essential vitamins, minerals, and a lower glycemic impact.