Sweeten outdoor celebrations with a tasty, gluten-free twist on a perfect summer treat—classic strawberry shortcake. It just takes minutes to cook up a luscious sauce of berry-liciousness. Serve over toasted slices of our delicious Millet & Chia bread and top with fresh sliced strawberries, whipped coconut cream, and a sprinkling of graham-cracker crumbs for a blissful treat.
Dissolve cornstarch in water and set aside.
In a saucepan, bring the crushed strawberries and sugar to a boil and add the starch mixture stirring constantly until thickened.
Remove from the heat and add strawberries. Toss gently with a rubber spatula.
Toast bread, spread a quarter of the whipped coconut cream on 2 slices and top with a quarter of the strawberry mixture and a quarter of the graham crumbs. Repeat and pile high!