THIS ARTICLE FIRST APPEARED ON THE CHALKBOARD MAG.
Are summer berries the main act in your farmers market fantasies? These clean, coconut cream shortcakes in jars will help you put a few baskets to good use…
CAN’T QUIT those summer berries? Neither can we. These sweet, seasonal gems are loaded with essential nutrients, are perfect for snacking on and are easy to integrate into sweet and savory dishes alike. Clean cooking guru and new cookbook author, Pamela Salzman, is sharing why we should lean into our obsession with summer berries, and dropping off an absolutely adorable, berry-packed, gluten-free dessert recipe to make immediately…
Spring and summer bring some of the best nature has to offer and berries are no exception. Sweet, acidic and juicy, they are versatile enough to use in savory dishes and contain a powerhouse of nutrients to keep you glowing all season long; they’re rich in phytochemicals, flavonoids, antioxidants and fiber. Berries will keep your brain sharp, help you maintain a healthy weight and won’t spike your blood sugar.
One of my favorite uses for summer berries is in these mini Mason jar mixed-berry shortcakes from my new cookbook, Kitchen Matters!
Still have a few extra summer berries hanging around your kitchen? Try using berries instead of tomatoes in a Caprese or salad, on a pizza or in a grilled cheese. Spice things up by pairing berries with herbs such a basil or mint, adding them to salsas or blending them into vinaigrettes.
6 wide-mouth half-pint mason jars
4 cups fresh, sliced summer berries
for the shortcakes:
1 cup Gluten-Free Multipurpose flour
¼ teaspoon xanthan gum
3/4 tsp fine sea salt
2 tsp aluminum-free baking powder
1 ½ Tbsp coconut sugar + additional for sprinkling on top
4 Tbsp cold coconut oil
½ cup cold, full-fat coconut milk
for the whipped Greek yogurt cream:
1 cup heavy cream or coconut cream
1/3 cup plain, unsweetened Greek yogurt
1 Tbsp coconut sugar
½ tsp pure vanilla extract (optional)
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Place the mixing bowl and beaters you’ll use for the whipped cream in the freezer.
Place the flour, xanthan gum, salt, baking powder and sugar in the bowl of a food processor fitted with the steel blade. Pulse a couple times to blend. Add the cold coconut oil and pulse until the mixture resembles small peas or pebbles. Transfer mixture to a medium bowl.
Add the coconut milk and blend with a fork until just combined.
Turn the dough onto a lightly floured surface and knead a couple times to bring the dough together. Roll out to a 1-inch thick disc and cut into 2 ¼-inch circles with a round cookie cutter or small glass dipped in flour. Do this by pressing the glass into the dough, but do not twist the glass (you will get better height in the biscuit this way.) You should be able to get 4 biscuits out of the first disc. Gather the scraps, pat it out gently and cut more rounds until you have used up all the dough. Transfer the dough pieces to the prepared pan and space evenly apart.
This is optional, but it creates a light golden color: remove 1 tablespoon of cream from the cup for whipped cream and use that to brush the tops of the shortcakes. Sprinkle with sugar.
Bake 12 minutes, or until puffed and lightly browned. Cool the shortcakes slightly on a wire rack. Once completely cooled, split the shortcakes in half crosswise.
Remove the mixing bowl and beaters from the freezer. Add the heavy cream and Greek yogurt and beat on high speed. While the mixer is going, add the sugar and vanilla and beat until soft peaks form.
Add 1/3 cup berries to the bottom of each mason jar. Top with a dollop of cream and the bottom half of a shortcake. Repeat with 1/3 cup more berries, cream and the top of a shortcake.