With this easy (and heathy!) triple berry shortcake cooked in a mug, you can have dessert any time of day.
One of the best parts about the blogging community is that you get to know so many amazing and talented people. It’s probably my favorite part about it all. My best friend is someone I met through blogging. (I mentioned her when I reviewed her cookie cookbook with these bruleed lemon bars)
It’s just so amazing to be able to meet so many like-minded people who are crazy talented, hardworking, and sweet as all get out. I love our community like nothing else so when I see someone I adore doing something awesome, I am all over it.
I “met” Lindsay Cotter or Cotter Crunch in a few groups we are in together. I fell in love with her photography and crazy delicious protein and power balls immediately. Her knowledge on nutrition and what made certain ingredients healthy really helped me get a better understanding of how to nourish my body in a more well-rounded manner.
When I found out about her Nourishing Superfood Bowls cookbook, I jumped at the chance to review it. Her book does not disappoint. Her recipes are unique with mouthwatering flavor profiles. Plus they are all basically super easy to make and can be prepped ahead of time.
For anyone who needs to see a picture of the recipe before they make it, you’re in luck because the recipes have gorgeous photos paired with them for added inspiration on how to style your bowl…. and make it that much harder to decide what to make next.
I like to sit down with my family and flip through cookbooks together. They help me choose which recipes to try out and which I should make right away. This cookbook, however, ended up being “borrowed” immediately by my sister. I say “borrowed” because it’s been a couple of months already and I still don’t have the cookbook back from her and had to buy the ebook version for myself.
I am a big fan of making cakes in mugs. It’s probably one of my favorite things to do. I mean, in a few seconds you can be eating cake with basically no cleanup beyond a spoon and your mug. However, I never considered making a shortcake in a mug before.
You may hate me for saying this, but it’s definitely something I want to do all the time now. It’s just so convenient which is perfect when you want something sweet and want it like, yesterday. And if you know me, that’s basically my life.
You can make this triple berry shortcake ahead of time, and you do need to prep the coconut for the whipped cream in advance. What I recommend trying, if you want to have this ready in advance, is making two or three of the shortcakes and storing them, out of the mug and wrapped in plastic wrap, in the refrigerator.
Assemble the triple berry shortcake when you are ready to serve
- 13.06 canned coconut cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoon almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- pinch of salt
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon raspberry extract (optional)
- 1/4 cup diced strawberries
- 1 egg
- berries for topping
- honey for topping
- powdered sugar for topping
Place the coconut cream in the refrigerator to chill completely (This is best if the cream is kept overnight).
Open the can and separate the top white cream part of the coconut and place in a mixing bowl.
Whip the cream using a balloon whisk, maple syrup, and vanilla together until it is smooth, creamy, and resembles whipped cream. This is best done in a stand mixer on medium for about 3 - 5 minutes.
Store the coconut whipped cream in the refrigerator until needed.
In a large mug, mix in the almond flour, coconut flour, baking powder, and salt.
Add in the coconut oil, vanilla extract, raspberry extract if using, strawberries, and egg. Mix until it forms a smooth batter.
Microwave for 90 to 120 seconds.
Divide the coconut whipped cream into the bowls. Slice, cube, or crumble the shortcake over the whipped cream. Top with berries and the honey and powdered sugar, plus any more leftover shortcake.