It is strawberry season and also a great time for a picnic. So what is the best way to enjoy both? Making strawberry shortcake mason jars for picnicking that is what! Enjoy this recipe and these other great picnic recipes this month on EGL, deviled eggs, ginger lemon iced tea masons, chicken apple salad masons, and fruit salad jelly jars.
What is you favorite dessert on a picnic? Share below.
Until next time, enjoy the good life!
Woman on the Journey
Tools
- Mini cakes pan
- Three mixing bowls
- Measure cups and spoons
- Electric Beater
- Mixing spoons
Ingredients
Strawberries
- 1 1/2 pounds strawberries stemmed and chopped
- 5 tablespoons of z sweet, maple syrup or other favorite sweetener
Shortcake
- 2 cups all purpose wheat belly flour (see below)
- 2 tsp baking powder
- 2 tablespoons of z sweet, maple syrup or other favorite sweetener
- 3/4 tsp salt
- (True Paleo) use 1 1/2 cups full fat coconut milk, or (Wheat belly) 1 1/2 cups heavy cream
Whipping Cream
- (True Paleo) 1 1/2 cups coconut cream or (Wheat Belly) 1 1/2 cups heavy whipping cream
- 3 tablespoons of z sweet, maple or your favorite sweeteners equivalent (we love the maple for this)
- 1 1/2 tsp vanilla extract
All Purpose Wheat Belly Flour
- 4 cups almond flour
- 1 cup ground golden flaxseed
- 1/4 cup coconut flour
- 2 tsp baking soda
- 1 tsp psyllium seed
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Preheat oven at 400 degrees. In first bowl mix cut strawberries with sweetener set aside in fridge. In next bowl for shortcake place in all ingredients but whipping cream/ or coconut milk and whisk together. then add cream or coconut milk, and whisk till almost fully mixed, loosely. Spoon into mini cake baking dish. Bake for 12 to 15 minutes till golden. In last bowl, put in all ingredients for whipping cream and mix till cream peaks with beater. After cakes have cooled layer cake with strawberry and whipping cream in squat wide masons, or just layer on plates at home. Enjoy!