Red, White and Blueberry Shortcake

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And just like that, June’s gone??? Julyin’! LOL. Well, as a school teacher, I can tell you that I plan to live up every minute of this summer break. So, in the spirit of what I’ll call “Independence Month,” I decided to have a little fun with an AIP version of a sweet summer (or whenever) shortcake dessert that most of us have enjoyed a time or two.

I chose to add the fresh blueberries separately, but I’m sure you could toss them in with the strawberries and maple syrup if you’d like. I have no doubt we all deserve and are overdue for a little fun in the sun this summer… and while you’re at it, I hope you’ll treat yourself to this shortcake as well.

Red, White and Blueberry Shortcake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12, depending on size
Ingredients
Instructions
  1. Start with the berries and syrup. Combine strawberries and maple syrup. Stir, seal and set aside for a few hours to overnight.
  2. Now, make your whipped cream. Combine all whipped cream ingredients in a chilled mixing bowl (only need about 10 minutes to chill the bowl). Beat coconut cream in bowl until creamy. Add vanilla and maple syrup and mix until creamy (about a minute).
  3. Next, make the biscuits. Preheat oven to 350 degrees F. Combine all wet ingredients, except sparkling water. Combine all dry ingredients in a large bowl.
  4. Add dry to wet and mix until well combined. Add sparkling water half way through mixing.
  5. Using a large cookie scooper (about 2 oz is the size I used), scoop and plop your batter into baking sheet lined with parchment paper. Bake 25-30 minutes.
  6. Serve warm with strawberries in syrup and fresh blueberries with your coconut whipped cream -- yummm.
  7. Optional: go even bigger and serve á la mode with an AIP-friendly ice cream. Enjoy!

 

About Kris King

Kris is a wife and mommy to an amazing toddler boy. By day, she is a high school business teacher; by night, a creative who loves to cook! In 2016, she began chronicling her journey of switching to a paleo diet for fun on Instagram. However, a few years after that, she was diagnosed with an autoimmune condition called myasthenia gravis. Having recently had her first child, life wasn’t slowing down and neither was she. She gained a new sense of hope when she discover the AIP. That, coupled with her determination to bounce back with renewed strength, she officially made the switch to paleo lifestyle, developing recipes to include many that are AIP-friendly. Since then, she’s managed to decrease inflammation significantly, and has discovered the body’s miraculous ability to heal. Find more on Kris here: Fashioned2Inspire, Facebook, Pinterest, and YouTube.

7 comments

  • Traci says

    Green plantains turn yellow, right? I can’t find yellow ones but I can find greens all day.

    • Mickey Trescott says

      Traci, yes, green plantains are just “unripe” – they will eventually yellow!

  • Diana says

    I have looked for plantains where I live here on Vancouver Island and cannot find any.

    Is there something you could substitute for plaintains?

    • Mickey Trescott says

      Hi Diana! Have you tried a local Asian or ethnic market? They can usually source plantains!

  • KC says

    This looks so yummy – I just have a question about the plantains…so you just chop them and mix them into the batter as chunks? Do they bake down in the oven or do they just stay as chunks after it’s been baked?

    • Jennifer says

      I had the same question. We tried making these and there are chunks of plantains. Doesn’t look anything like the picture

  • Jennie says

    Can I substitute the coconut flour with something? Maybe tigernut flour?? For some reason I can’t tolerate coconut flour 🤷‍♀️

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