Tuesday 24 October 2017

Indy Power's strawberry shortcake pots

Strawberry Shortcake Pots
Strawberry Shortcake Pots
Poached pears

Indy Power

These strawberry and shortcake pots make great wedding desserts or treats for your afters guests.

Strawberry shortcake pots

If you're planning a summer wedding you're probably finalising your menu right about now. These are so gorgeous for a wedding or a party (or just dessert!), and they're easy to serve, so pretty to look at, and suit just about every guest's dietary requirements. All the bits can be made ahead of time but they're best served assembled on the day.

Makes 8.

Gluten-free, dairy-free, vegan and paleo-friendly


For the shortcake:

120g ground almonds

3 tablespoons melted coconut oil

2 tablespoons maple syrup or honey

Pinch of sea salt

For the cream:

2 tins coconut milk, refrigerated overnight

1-2 tablespoons maple syrup or honey

300g strawberries


Preheat the oven to 180°C. Take the tins of coconut milk out of the fridge and set them aside to soften. Add all of the shortcake ingredients to your food processor and blend on high until well combined. Press the mixture very firmly into a small baking tin lined with parchment paper and bake for about 12 minutes until golden and starting to crisp. Set it aside to cool.

Scoop the coconut cream from the top of each tin (keep the water for use in another recipe) and add it to a large bowl with a tablespoon of maple syrup/honey (use an extra tablespoon if you want it sweeter). Use an electric whisk to whip the cream.

Chop most of the strawberries into small slices, keeping a few back for the tops, and fill the bottom of each serving jar. Add a dollop of cream on top.

Use your hands to crumble the cooled shortcake into small chunks and crumbs. Sprinkle a generous layer into each jar. Add another layer of cream and top with a whole strawberry before serving.


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Poached pears

If strawberries aren’t your thing, this recipe is so delicious with lots of other fruits. For winter weddings, think stewed apples or poached pears, and other summer beauties like fresh peaches and sliced figs make a gorgeous pairing with the whipped coconut cream and crumbly shortcake. Serve them in jars like I have, pretty glasses, or even paper cones, depending on the vibe of your day.


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