OPI Eats: Strawberry Shortcake

OPI Eats: Strawberry Shortcake Recipe
  • OPI Eats: Strawberry Shortcake Recipe
    Calling all sweet tooths! Food blogger @beingfitwithbritt, has a treat for you. This beautiful strawberry shortcake is made from scratch with love. Enjoy this deliciously whipped cookie dessert with or without dairy.
    1. OPI Eats: Strawberry Shortcake Recipe



      - 1 cup of almond flour
      - 1/3 cup of cornstarch OR 3/4 cup of tapioca flour
      - 1 ½ tsp of baking powder - 1/3 cup of coconut flour
      - 1 ½ tsp of baking powder - 1 tsp of baking soda
      - ½ tsp of salt - 3 tbsp of coconut sugar
      - 1/3 cup of coconut oil softened not melted (can use butter)
      - 1/2 cup of coconut milk
      - 1 tsp of vanilla extract
      - 1 egg


      Whipped Cream:

      - 2 cups of coconut cream or heavy whipping cream
      - ¼ cup of powdered sugar
      - 1 tsp of vanilla extract
      - Pinch of salt



      - 2 cups of sliced strawberries
      - 2 tbsp of lemon juice
      - 2 tbsp of coconut sugar



      1. Preheat oven to 400 degrees
      2. In a bowl mix together almond flour, coconut flour, cornstarch, baking soda, baking powder, coconut sugar, and salt.
      3. Use softened coconut oil to combine dry ingredients together and form a crumbly dough.
      4. Once dry ingredients have been thoroughly mixed with coconut oil or butter, add in coconut milk, vanilla, and whisked egg.
      5. Once the dough is fully combined, place in the fridge for 10 minutes.
      6. While the dough is chilling, slice strawberries and coat in a bowl with lemon juice and coconut sugar. Keep in the fridge until ready to use.
      7. Scoop chilled dough onto a pan in 8 large lumps and bake in the oven for 16-18 minutes (until light brown).
      8. Whisk together all of the whipped cream ingredients.
      9. Assemble shortcakes once the cookie has cooled and enjoy!


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