Strawberries! I had forgotten how much I loved strawberries! We’ve been avoiding strawberries for the duration of our son’s food allergy life, which has been 4 years so far. We were originally told to avoid them due to their high histamine level. We wanted to try them, had testing done which was positive so we continued to avoid. This last round of testing revealed that he was no longer allergic, and an in office food challenge was in our future. When I took him to the store to buy the strawberries for the challenge he said, “Oh, strawberries…they smell so good!” I realized he had never even smelled a strawberry before. Thankfully, he passed the food challenge so we have welcomed strawberries back into our diet!
Directly after passing his skin test, he tried his first bite of strawberry….and he loved it. Of course, a strawberry recipe is necessary, right? Just in time for Independence Day planning is this Strawberry Shortcake recipe. The shortcake is my mother-in-law’s recipe that I’ve adapted to be safe for our allergy needs. It is free of dairy, egg, soy, tree nuts, and peanuts. It is absolutely delicious, and your 4th of July celebration guests will not be disappointed. Top it with a safe vanilla ice cream, and they’ll be indulged.
- 4-5 cups sliced strawberries
- ½ cup sugar
- ½ cup soft, dairy free margarine (I use Earth Balance)
- 1 cup sugar
- ⅔ cup applesauce
- 2 cups sifted flour (I use King Arthur White Whole Wheat)
- ½ tsp salt
- 1 tsp baking powder
- Mix sliced strawberries and sugar into bowl, mix well, and set aside
- Preheat oven to 350F
- Lightly grease 10 inch pie dish or 9x9 glass baking dish
- Put into bowl the margarine, sugar, applesauce, flour, salt, and baking powder
- Mix on low or use your hands to combine into smooth dough
- Press dough into dish
- Bake at 350F for 25 minutes, or until done and toothpick inserted into middle comes out clean
Leave a comment below and tell me why you love Strawberry Shortcake so much!