Strawberry Shortcake, GF, V, OF

Strawberry shortcake is an amazing dessert - sweet and satisfying, a celebration of gorgeous berries, but not too heavy.  I often make a double batch because it is so good for breakfast, too.  

Ingredients:
Dry
1 1/2 cups oat flour
1 cup tapioca starch
1/2 cup potato starch or coconut flour
1/2 cup coconut sugar
2 teaspoons baking powder
3/4 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon orange zest
1 teaspoon cinnamon

Wet
1 3/4 cup purified water
1 ripe banana
1/2 cup fresh orange juice
2 Tablespoons flax meal
3 teaspoons vanilla
15 drops liquid stevia

Whipped Cream
1 cup coconut cream (the thick white cream that floats to the top of coconut mylk)
2 teaspoons coconut sugar
1/2 teaspoon ground chia seeds
10 drops liquid stevia

1 pint strawberries

Directions:
Refrigerate coconut cream in a metal or glass bowl for at least a few hours.  Preheat oven to 350 degrees.  Combine all dry ingredients in a bowl and mix well.  Combine all wet ingredients in a blender and blend until smooth.  Let sit 15 minutes to thicken.  Combine wet and dry ingredients until you have a uniform batter.  Bake in muffin tins (I prefer silicone to avoid extra oils) for 20 minutes.  Let cool before eating, they will firm up a little on the inside as they cool.  Combine Whipped Cream ingredients in chilled bowl and beat with a hand mixer for several minutes, until it starts to thicken and expand.  Slice strawberries.  To assemble the cakes, layer one cake with strawberries and Whipped Cream and eat immediately!

Makes 10 large cakes