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{"id":5292639420577,"title":"Strawberry Shortcake","handle":"strawberry-shortcake","description":"\u003cp\u003eCheck out this recipe by our friends over at \u003ca href=\"https:\/\/www.flourishpancakes.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eFlourish Pancakes\u003c\/a\u003e who used our coconut palm sugar in place of conventional white refined sugar!\u003cbr\u003e\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%; vertical-align: top;\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eWhat You’ll Need For The Cake:\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e4 large eggs, separate egg yolks and egg white\u003c\/li\u003e\n\u003cli\u003e¾ cup \u003cspan style=\"font-weight: 400;\"\u003e\u003ca href=\"https:\/\/www.organictraditions.com\/collections\/coconut-superfoods\/products\/coconut-palm-sugar\"\u003eCoconut Palm Sugar\u003c\/a\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e⅔ cup \u003ca href=\"https:\/\/www.flourishpancakes.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eFlourish Vanilla Protein Pancake Mix\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e2 tbsp cornstarch (or arrowroot)\u003c\/li\u003e\n\u003cli\u003e1 tsp pure vanilla extract\u003c\/li\u003e\n\u003cli\u003e¼ tsp salt\u003c\/li\u003e\n\u003cli\u003e½ tsp cream of tartar (or 1 tablespoon freshly squeezed lemon juice)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eWhat You’ll Need For The Filling:\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e2-3 cups strawberries, diced\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\n\u003cspan style=\"font-weight: 400;\"\u003e1 tbsp\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/www.organictraditions.com\/collections\/coconut-superfoods\/products\/coconut-palm-sugar\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eCoconut Palm Sugar\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 cup whipping cream\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e¼ cup powdered erythritol (or powdered sugar)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e½ tsp vanilla extract\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 50%; vertical-align: top;\"\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003ePrep Time: 20 minutes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCook Time: 15 minutes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eYields: 10 servings\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli dir=\"ltr\"\u003ePreheat your oven to 350°F. Grease mini bundt cake molds with coconut oil. Set aside.\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn a medium bowl, with an electric hand mixer,  beat the egg yolks and ½ cup coconut palm sugar on medium-high speed. Add in Flourish Vanilla Protein Pancake Mix, cornstarch, vanilla extract and salt into the egg yolk mixture, and beat until well-combined. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn a large bowl, beat the egg whites and cream of tartar (or lemon juice) together. Beat the egg whites on medium-high speed until soft peaks form. Add the remaining ¼ cup coconut palm sugar, and beat until glossy, stiff peaks form. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eWith the mixer on medium-low speed, slowly add the egg yolk mixture and beat until just combined.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003ePour the batter into the greased mini bundt molds. Bake for 15-20 minutes or until a toothpick comes out mostly clean, or with a few moist crumbs attached. Allow the cakes to cool in the molds for about 10 minutes before transferring to a wire rack to cool completely.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eTo make the strawberry topping, sprinkle the coconut sugar over the diced strawberries. Let sit for 15 minutes for the strawberries to release their juices.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eTo make the whipped topping, place the heavy whipping cream, powdered erythritol, and vanilla extract in a bowl. Use a handheld electric mixer to whip ingredients together until stiff peaks form, about 3-5 minutes. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eAssemble the mini cakes, by filling the center with the strawberry filling. Then pipe whipped cream on top of the berries. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","published_at":"2020-06-15T13:20:52-04:00","created_at":"2020-06-15T13:20:52-04:00","vendor":"Organic Traditions","type":"Recipes","tags":["desserts"],"price":0,"price_min":0,"price_max":0,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":34693919899809,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":false,"taxable":true,"featured_image":null,"available":false,"name":"Strawberry Shortcake","public_title":null,"options":["Default Title"],"price":0,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0169\/2883\/3600\/products\/StrawberryShortcake_05.jpg?v=1592241898"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0169\/2883\/3600\/products\/StrawberryShortcake_05.jpg?v=1592241898","options":["Title"],"media":[{"alt":null,"id":9556966113441,"position":1,"preview_image":{"aspect_ratio":1.0,"height":3454,"width":3454,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0169\/2883\/3600\/products\/StrawberryShortcake_05.jpg?v=1592241898"},"aspect_ratio":1.0,"height":3454,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0169\/2883\/3600\/products\/StrawberryShortcake_05.jpg?v=1592241898","width":3454}],"content":"\u003cp\u003eCheck out this recipe by our friends over at \u003ca href=\"https:\/\/www.flourishpancakes.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eFlourish Pancakes\u003c\/a\u003e who used our coconut palm sugar in place of conventional white refined sugar!\u003cbr\u003e\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%; vertical-align: top;\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eWhat You’ll Need For The Cake:\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e4 large eggs, separate egg yolks and egg white\u003c\/li\u003e\n\u003cli\u003e¾ cup \u003cspan style=\"font-weight: 400;\"\u003e\u003ca href=\"https:\/\/www.organictraditions.com\/collections\/coconut-superfoods\/products\/coconut-palm-sugar\"\u003eCoconut Palm Sugar\u003c\/a\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e⅔ cup \u003ca href=\"https:\/\/www.flourishpancakes.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eFlourish Vanilla Protein Pancake Mix\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e2 tbsp cornstarch (or arrowroot)\u003c\/li\u003e\n\u003cli\u003e1 tsp pure vanilla extract\u003c\/li\u003e\n\u003cli\u003e¼ tsp salt\u003c\/li\u003e\n\u003cli\u003e½ tsp cream of tartar (or 1 tablespoon freshly squeezed lemon juice)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eWhat You’ll Need For The Filling:\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e2-3 cups strawberries, diced\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\n\u003cspan style=\"font-weight: 400;\"\u003e1 tbsp\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/www.organictraditions.com\/collections\/coconut-superfoods\/products\/coconut-palm-sugar\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eCoconut Palm Sugar\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 cup whipping cream\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e¼ cup powdered erythritol (or powdered sugar)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e½ tsp vanilla extract\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 50%; vertical-align: top;\"\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003ePrep Time: 20 minutes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCook Time: 15 minutes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eYields: 10 servings\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli dir=\"ltr\"\u003ePreheat your oven to 350°F. Grease mini bundt cake molds with coconut oil. Set aside.\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn a medium bowl, with an electric hand mixer,  beat the egg yolks and ½ cup coconut palm sugar on medium-high speed. Add in Flourish Vanilla Protein Pancake Mix, cornstarch, vanilla extract and salt into the egg yolk mixture, and beat until well-combined. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn a large bowl, beat the egg whites and cream of tartar (or lemon juice) together. Beat the egg whites on medium-high speed until soft peaks form. Add the remaining ¼ cup coconut palm sugar, and beat until glossy, stiff peaks form. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eWith the mixer on medium-low speed, slowly add the egg yolk mixture and beat until just combined.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003ePour the batter into the greased mini bundt molds. Bake for 15-20 minutes or until a toothpick comes out mostly clean, or with a few moist crumbs attached. Allow the cakes to cool in the molds for about 10 minutes before transferring to a wire rack to cool completely.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eTo make the strawberry topping, sprinkle the coconut sugar over the diced strawberries. Let sit for 15 minutes for the strawberries to release their juices.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eTo make the whipped topping, place the heavy whipping cream, powdered erythritol, and vanilla extract in a bowl. Use a handheld electric mixer to whip ingredients together until stiff peaks form, about 3-5 minutes. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eAssemble the mini cakes, by filling the center with the strawberry filling. Then pipe whipped cream on top of the berries. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e"}
Strawberry Shortcake

Check out this recipe by our friends over at Flourish Pancakes who used our coconut palm sugar in place of conventional white refined sugar!

What You’ll Need For The Cake:
What You’ll Need For The Filling:
  • 2-3 cups strawberries, diced
  • 1 tbsp Coconut Palm Sugar
  • 1 cup whipping cream
  • ¼ cup powdered erythritol (or powdered sugar)
  • ½ tsp vanilla extract
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Yields: 10 servings

    Preparation:

    1. Preheat your oven to 350°F. Grease mini bundt cake molds with coconut oil. Set aside.
    2. In a medium bowl, with an electric hand mixer,  beat the egg yolks and ½ cup coconut palm sugar on medium-high speed. Add in Flourish Vanilla Protein Pancake Mix, cornstarch, vanilla extract and salt into the egg yolk mixture, and beat until well-combined. 
    3. In a large bowl, beat the egg whites and cream of tartar (or lemon juice) together. Beat the egg whites on medium-high speed until soft peaks form. Add the remaining ¼ cup coconut palm sugar, and beat until glossy, stiff peaks form. 
    4. With the mixer on medium-low speed, slowly add the egg yolk mixture and beat until just combined.
    5. Pour the batter into the greased mini bundt molds. Bake for 15-20 minutes or until a toothpick comes out mostly clean, or with a few moist crumbs attached. Allow the cakes to cool in the molds for about 10 minutes before transferring to a wire rack to cool completely.
    6. To make the strawberry topping, sprinkle the coconut sugar over the diced strawberries. Let sit for 15 minutes for the strawberries to release their juices.
    7. To make the whipped topping, place the heavy whipping cream, powdered erythritol, and vanilla extract in a bowl. Use a handheld electric mixer to whip ingredients together until stiff peaks form, about 3-5 minutes. 
    8. Assemble the mini cakes, by filling the center with the strawberry filling. Then pipe whipped cream on top of the berries. 

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