strawberry shortcake fudge
Strawberry Shortcake Fudge: A Study in Dehydrated Fruit Titration
In the Sweetly Measured lab, we’ve re-imagined the classic summer dessert into a sophisticated, nutrient-dense treat. This flavor profile is where "strawberry cheesecake meets shortcake," featuring a professional grain-free crumble both inside and on top. By utilizing pulverized freeze-dried strawberries and beetroot powder, we achieve a vibrant natural color and a massive flavor burst without being overly sweet.
The Technical Specs
• Yield: 9 Squares
• Prep time: 15 minutes
• Chill Time: 30 Minutes
• The Base: We utilize creamy cashew butter to achieve a neutral, "buttery shortbread" profile.
• The Fats: Melted refined coconut oil and full-fat coconut milk provide the necessary lipids for a professional, stable set that melts on the tongue.
• The Sweetener: Pure maple syrup provides a clean sweetness that allows the tartness of the strawberries to shine.
• The Flour: Coconut flour (or tapioca starch) acts as our moisture-stabilizer to ensure a velvety, dense texture.
The "Shortcake" Engineering 🧪
To replicate the iconic "shortbread" experience, we utilize a two-part titration process. First, we blend freeze-dried strawberries into a fine powder to ensure uniform flavor throughout the base. Second, we engineer a separate grain-free crumble using almond flour and coconut sugar, which is toasted until golden to provide a structural "crunch" against the soft fudge.
Ingredients
The Base:
- 1/3 C coconut flour, may substitute with tapioca starch
- 2/3 C creamy cashew butter
- 5 tbsp refined coconut oil, melted
- 1/2 C maple syrup
- 1/4 C full-fat coconut milk
- 1/3 C plus 1 tbsp blended freeze-dried strawberries
- 1 tsp beetroot powder, for natural color titration
The Shortcake Crumble:
- 1/2 C almond flour
- 5 tbsp tapioca starch
- 2 tbsp refined coconut oil, softened
- 2 tbsp maple syrup
- 2 tbsp coconut sugar
Instructions
- Preparation: Preheat your oven to 350°F and line a small baking sheet with parchment paper.
- The Crumble Engineering: In a small bowl, combine all crumble ingredients until they form a textured grit. Spread onto the baking sheet and bake for 8–10 minutes until toasted. Let cool completely.
- Strawberry Titration: Blend your freeze-dried strawberries in a food processor until they reach a fine powder consistency.
- Combine Fats: In a large bowl, combine the melted refined coconut oil and cashew butter.
- Titrate Liquids: Add the maple syrup, coconut milk, strawberry powder, and beetroot powder.
- Integrate Flour: Stir in the coconut flour until the batter reaches a professional fudge density.
- The Assembly: Gently fold in half of your toasted crumble mixture. Pour the batter into a lined loaf pan and top with the remaining crumble, pressing it slightly into the surface.
- Set: Freeze for 20–30 minutes or until fully set.
- Finish: Cut into squares and store in the fridge or freezer for the best texture.
