Keto Strawberry Shortcake with Balsamic Roasted Strawberries and Basil Infused Coconut Cream {gluten-free, paleo}
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
gluten-free, grain-free, paleo, keto, dairy-free
Roasted Balsamic Strawberries
  • 1 pound fresh strawberries, hulled and sliced in half
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon granulated sugar or sweetener of your choice (coconut sugar, granulated monkfruit, brown sugar)*
  • pinch of salt
  • optional: black pepper (so so good)
Basil-Infused Whipped Coconut Cream
  • 1 can full-fat organic canned coconut milk, refridgerated overnight
  • Small amount of monkfruit or stevia OR 1-2 tablespoons honey, maple syrup, or other sweetener of your choice, optional or to taste
  • 4 medium basil leaves, roughly, finely chopped
  • 1 teaspoon vanilla extract (or vanilla bean powder)
  • Basil leaves for topping, optional
  1. Make your biscuits and set them aside to cool.
  2. Preheat your oven to 375ºF. Line a large rimmed baking sheet with parchment paper.
  3. In a large bowl, mix together the strawberries with the balsamic vinegar, sweetener of your choice, and pinch of salt. Arrange the strawberries and all their juices in a single layer on the prepared baking sheet.
  4. Roast for 15-20 minutes, until the juices are bubbling and the strawberries are hot but not mushy. You want them to retain their shape. The vinegar and sweetener will start to caramelize, but make sure though that it does not burn. Set the strawberries aside to cool.
  5. While the strawberries are cooling, make the Basil Infused Coconut Cream.
  6. Gently open your can of refrigerated coconut milk and carefully scoop the coconut cream on top into a mixing bowl, stopping when you reach the water at the bottom. In a mixing bowl on high speed, whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light with soft peaks. Mix in the sweetener (if using), vanilla, and whole basil leaves. Try to crush the basil leaves into the cream to bring out the basil flavor. Let the coconut cream sit covered in fridge for 15 minutes to firm up a bit.
  7. To serve, slice your biscuits in half, top with the roasted strawberries and generous dollop of coconut cream, garnish with a small fresh basil leaf and the top biscuit maybe more strawberries. Or you can make open-face style. Enjoy!
You can also use maple syrup or honey or a small amount of stevia
Recipe by Tasty Yummies at