When I think of strawberries my mouth simply waters. The vibrant red color is just as inviting as the juicy sweet flavor that bursts effortlessly out of my favorite summer fruit. Many American families have shared their favorite strawberry pie, jam, and tart preparations over picnic tables, family BBQ’s and summer festivals year after year. But, in the south strawberry shortcake is king.

Southern style strawberry shortcake is made of fluffy butter biscuits that have been piled high with layers of sliced strawberries and scratch-made vanilla bean whipped cream. Simple to make and salty yet sweet, I have enjoyed this delicious dessert at every one of my birthday celebrations.

Today, I’m sharing how I have reinvented this classic comfort food into a healthier sweet treat that we can share together more often. Inspired by the many chickpea pancakes I enjoyed from the street vendors in Nice, my Summer Strawberry Socca shortcake is made with a grain-free healthy biscuit swap. My new spin will still take us to the south (of France) for a gut friendly and guilt-free foundation followed by strawberries, fresh basil, and easier to digest whipped coconut cream that will make you say “bon appétit y’all!”

Abundantly,

BE.

Summer Strawberry Socca Shortcake

Shortbread swap ingredients:

1 cup chickpea flour

1 cup water

3 tsp olive oil

1 tsp salt

Strawberry filling:

2 cups strawberries

1/2 cup of basil

honey (for drizzling)

Whipped coconut cream:

1 can full fat coconut cream or coconut whipping cream

1 fresh vanilla bean or 1tsp vanilla paste

directions:

1. store coconut cream overnight in fridge

2. preheat oven to 425

3. combine chickpea flour, water, olive oil, and salt (let sit for 30 min)

4. Pour pancake-like mixture into preheated cast iron skillet

5. bake 15 minutes

6. wash and slice 2 cups of strawberries

7. whip together coconut cream and vanilla bean in a chilled bowl rapidly until stiff whipped cream is created

8. once pancake has cooled use circular biscuit cutter or cookie cutter to cut circles out of the pancake

9. layer pancake, strawberries, honey, coconut cream and basil 2x and top final layer with a dollop of whip and sprig of basil that is easy on the eyes