Paleo Strawberry Shortcake

I’ve been waiting months for strawberry season to hit my neck of the woods in Pennsylvania. And it’s here! *happy dance* (That definitely deserves a happy dance after the crazy long and harsh winter we had – did you guys have a bad winter, too?)

Anyway, Strawberry Shortcake was always a favorite of mine growing up. One thing I knew for sure.  As soon as I got a basketful of fresh, juicy strawberries, the first thing I was going to make was a Paleo Strawberry Shortcake.

It took a few tries to get the recipe absolutely perfect for you guys, but the final version we absolutely love.

Bitefuls of buttery cake biscuit, fresh juicy strawberries and lightly sweetened vanilla whipped coconut cream – pure bliss! I hope you get a chance to try this during your strawberry season!

Paleo Strawberry Shortcake Recipe:

Paleo Strawberry Shortcake

 

Author:

Kelly from Primally Inspired

Serves: Makes 4 Strawberry Shortcakes

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Paleo Strawberry Shortcake from Primally Inspired

Ingredients

• 4 eggs
• 1 lemon, juiced
• ¼ cup butter, melted (for dairy allergies use coconut oil)
• 2 heaping tablespoons pure honey or other sweetener of choice (I use THIS)
• 2 teaspoons pure vanilla extract
• ½ cup coconut flour (I use THIS)
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• 2 cups strawberries, diced

For the whipped coconut cream:

• 1 can full fat coconut milk (I use THIS - must be full-fat) or 1 can of coconut cream, chilled in the fridge for a few hours
• 1 tablespoon pure honey (or other sweetener of choice - more or less to taste)
• 1 teaspoon pure vanilla extract

Instructions

1. In a mixing bowl, mix together, eggs, lemon, butter, honey and vanilla.
2. Add in the coconut flour, cinnamon, baking soda and salt.
3. Put the shortcake mixture in the fridge for 15 minutes (if you skip this step, the shortcakes will be thin and flat like a pancake. Still yummy, but definitely not as pretty!).
4. Preheat the oven to 350 degrees F.
5. Drop 8 heaping spoonfuls of dough onto a parchment lined (or greased) cookie sheet in 8 equal size portions.
6. Bake for 15 minutes or until lightly golden.

For the whipped cream:

1. Scoop just the thick, hardened cream out of the refrigerated can of coconut milk (save the coconut liquid for smoothies!) and whip with a hand or stand mixer until nice and fluffy. Store the whipped coconut cream in the fridge until you are ready to use it.

To serve (makes 4 strawberry shortcakes):

1. Top 4 of the shortcakes with a dollop of whipped coconut cream.
2. Add ½ cup of strawberries on top of each whipped cream topped shortcake.
3. Add another shortcake on top of each one.
4. Add another dollop of whipped coconut cream and enjoy!

Notes

If you can tolerate dairy, fresh whipped cream using heavy whipping cream (instead of coconut cream) is super delicious, too 🙂

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