In this recipe, strawberry shortcake is reinvented as a baked crisp with a crumbly date sugar topping and a warm, gooey strawberry center. Crisp-ifying this classic dessert means it takes less effort to build, less time to bake, and as such, there’s less time waiting before digging in.
Wash and trim the strawberries, halving some and leaving others whole.
Toss strawberries, 2 tablespoons of date sugar and the arrowroot starch in a large non-reactive bowl, then transfer to a baking dish.
In the same bowl, mix the remaining date sugar, rice flour, baking powder, vanilla powder, crushed rose, salt, and coconut oil with your hands or with a pastry cutter until mostly combined, adding water to help bring the crumb together.
Sprinkle topping over strawberries.
Bake for 25-30 minutes or until the topping has crisped and begun to brown. The strawberries should be soft and likely bubbling up around the edges.
Allow to set and cool for a moment or two before spooning into bowls.
Top with (non-dairy) yogurt and serve immediately.
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