Raw Red Velvet Strawberry Shortcake

Saturday I made a trip to the Minneapolis Farmer's Market, something I love doing but do not often get to since I normally work Saturday mornings.  I was excited about what deliciousness I might possibly find there, and two of the things I picked up were some fresh local strawberries and beets.

I was quite excited about them!  Although I made some things like salads with part of them, I decided that I wanted to make a dessert featuring both of them as well.  Now, I know what some of you are thinking...beets in dessert?! Why yes, I use them in dessert quite often, and you will find many recipes using them on this blog.  This time I decided to make Raw Red Velvet Strawberry Shortcakes.

The beets simply serve to make the cake a lovely pinkish red hue and keep it moist.  I promise you do not taste them.  When I made the batter for these shortcakes I knew it would taste pretty amazing once dehydrated since it was damn addictive as batter.  It is a wonder enough of it made it onto the tray to become shortcake at the rate I was "sampling" it.

I sandwiched it with raw coconut cream laced with vanilla and drizzled it with fresh berry sauce and those amazing fresh local strawberries.

Let me tell you, it was about the most amazing strawberry shortcake I have had. Of course it didn't hurt that the berries were so fresh and flavorful, but the red velvet put it over the top.
Raw Red Velvet Strawberry Shortcakes
Makes 4Cake:
1 cup raw almond meal
2 cups raw coconut flour
1/4 tsp sea salt
2  tsp pure vanilla extract
12 medjool dates, pitted
1 cup cubed raw red beets
2 Tbsp raw coconut nectar
2 Tbsp coconut water or raw almond milk or waterCream:
1 cup raw cashews, soaked 4 hours and drained
1 cup young coconut meat (or additional cashews if unavailable)
1/4  cup coconut water
3 Tbsp raw coconut nectar or agave nectar
1/4  tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
1/2 cup fresh organic strawberries
1 small chunk red beet (for color)
1 Tbsp coconut butter
1/4 cup raw coconut oil, warmed to liquidSauce:
1/2 cup fresh organic strawberries
2 Tbsp raw coconut nectar or agave nectar
1 tsp pure vanilla extract

2 cups fresh organic strawberries, sliced


  1. Combine almond flour, coconut flour, sea salt, in a bowl and whisk together until and set aside.
  2. To a food processor, add the dates, vanilla, beets and coconut water, and nectar to the processor and process until pretty smooth.
  3. Add the dry ingredients back and process until smooth and well incorporated.
  4. Place the batter on a teflex lined dehydrator sheet, and spread out into a square about 2 inches thick and dehydrate for about 8 hours, until dried but still moist in the center.
  5. Once dried, cut into 4 squares. Cut each in half horizontally with a knife.
  6. Meanwhile, to make the cream, combine all ingredients but the coconut butter and oil in a food processor and process until smooth.  With the motor running, add the coconut butter and oil and process a minute more.  Pour the cream into a bowl and let sit in the fridge until the consistency of whipped cream.
  7. Meanwhile, for the sauce, combine all ingredients in the food processor and process until smooth.
  8. To assemble, place the bottom half of a shortcake square on a plate, top with some cream, then some berries and sauce, then put the top half on, then drizzle with more sauce and sprinkle with more berries.  Repeat with the other 4.
  9. Enjoy!
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