Posted by Sammi Ricke | Dessert Recipes, Holiday Recipes | 1
Looking for a festive holiday recipe? This red, white & Blue berry shortcake recipe is the perfect light & healthy dessert for the 4th of July!
Dessert does not get easier than this! Plus, you don’t even have to turn on your oven during the hot summer days if you are serving this delightful Patriotic Shortcake during the red, white, and blue holiday season.
Memorial Day, Flag Day, July 4th, and Labor Day are just a few occasions I can think of to celebrate all things America. You will be the belle of the ball (picnic!) when you serve this fun dessert!
There is a slight twist with this Patriotic Shortcake compared to traditional shortcakes. This recipe uses coconut whipped cream in place of the typical whipped cream using dairy.
If you have any lactose-intolerant eaters, this dessert is a perfect way to enjoy shortcakes without sacrificing the glorious whipped topping component. To be honest, even if you don’t have any food aversions you will want to make this whipped topping because the fresh coconut flavor has summer written all over it!
Red, White & Blue Shortcake
Here is what you need:
1 (14 oz) store-bought angel food cake 1 (16 oz) container of fresh strawberries 1 (6 oz) container fresh blueberries 1 (14 oz) can coconut cream (chilled in the refrigerator for at least 24 hours) ½ tsp vanilla extract dried coconut flakes as garnish (optional)
Step 1: Wash and thoroughly dry the 2 containers of berries.
Step 2: Cut strawberries into bite-sized pieces. Mix strawberry pieces with blueberries in medium-sized bowl. Set aside.
Step 3: Remove the chilled can of coconut cream (or milk) from the refrigerator. After you open the can, you will see that the coconut cream (fat) is hardened and has separated from the coconut water. Pour the coconut water out of the can into a glass to use in other recipes (smoothies, detox drinks). Then scoop out the hardened coconut cream (not any of the coconut water) into a bowl and beat with a hand mixer or stand mixer. Whip the coconut cream until it is smooth and fluffy.
Step 4: Add ½ tsp vanilla extract to the whipped coconut cream and beat a few seconds until incorporated. Place whipped coconut cream in refrigerator until ready to use. It will firm when chilled and soften at room temperature.
Step 5: Remove angel food cake from the container and place on a large plate, gather the bowl of berries and whipped cream and now you are ready to assemble.
Step 6: Place a slice of angel food cake on a small plate, top with a dollop of whipped coconut cream, and add a spoonful of berries to finish this festive dessert. Enjoy!
Recipe Notes: I prefer using canned coconut cream to make whipped cream. However, if you cannot find this you can use canned coconut milk. The coconut cream has a higher cream to water ratio and produces more whipped cream than a can of coconut milk. If you are using coconut milk, please use 2 cans to have enough whipped cream for the dessert.
Red, White & Blue Shortcake
You will be the belle of the ball (picnic!) when you serve this fun dessert! There is a slight twist with this Patriotic Shortcake, though, compared to traditional shortcakes. This recipe uses a fresh and light coconut whipped cream in place of the typical dairy whipped cream.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cooling time for Coconut Cream 1 hour
Servings 6 people
Calories 430 kcal
Author Sammi Ricke
Ingredients
- 1 14 oz. store-bought angel food cake
- 1 16 oz. container of fresh strawberries
- 1 6 oz. container fresh blueberries
- 1 14 oz. can coconut cream (chilled in the refrigerator for at least 24 hours)
- 1/2 tsp vanilla extract
- dried coconut flakes (optional for garnish)
Instructions
Wash and thoroughly dry the 2 containers of berries.
Cut strawberries into bite-sized pieces. Mix strawberry pieces with blueberries in medium-sized bowl. Set aside.
Remove the chilled can of coconut cream (or milk) from the refrigerator. After you open the can, you will see that the coconut cream (fat) is hardened and has separated from the coconut water. Pour the coconut water out of the can into a glass to use in other recipes (smoothies, detox drinks). Then scoop out the hardened coconut cream (not any of the coconut water) into a bowl and beat with a hand mixer or stand mixer. Whip the coconut cream until it is smooth and fluffy.
Add ½ tsp vanilla extract to the whipped coconut cream and beat a few seconds until incorporated. Place whipped coconut cream in refrigerator until ready to use. It will firm when chilled and soften at room temperature.
Remove angel food cake from the container and place on a large plate, gather the bowl of berries and whipped cream and now you are ready to assemble.
Place a slice of angel food cake on a small plate, top with a dollop of whipped coconut cream, and add a spoonful of berries to finish this festive dessert. Enjoy!
Recipe Notes
I prefer using canned coconut cream to make whipped cream. However, if you cannot find this you can use canned coconut milk. The coconut cream has a higher cream to water ratio and produces more whipped cream than a can of coconut milk. If you are using coconut milk, please use 2 cans to have enough whipped cream for the dessert.
Don’t miss these other summertime posts:
- Simple Ways to Spruce Up Your Yard and Patio (Without Spending a Fortune)
- Grilled Steak Tacos
- Bio
- Latest Posts
Sammi Ricke likes to keep things simple, delicious, and nutritious in her kitchen. She enjoys the challenge of finding unique ways to incorporate “just one more whole food” into every meal while leaving just enough room for life's essentials: chocolate and peanut butter. If you are looking for “healthified” versions of your family’s favorite meals be sure to visit Sammi's HappiHomemade Blog. You can also find her on Pinterest, Instagram, and Facebook.
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