Craving a dessert that's both decadent and nutritious? Get ready to transform your sweet tooth experience with this mind-blowing Paleo Strawberry Shortcake that proves healthy eating doesn't mean sacrificing flavor! Imagine biting into a perfectly golden, tender shortcake topped with luscious fresh strawberries and creamy coconut whip - all while staying true to your dietary goals. This recipe is a game-changer for anyone following paleo, gluten-free, or dairy-free lifestyles, promising a dessert that's as delicious as it is wholesome.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 2 cups strawberries, sliced
- 1 cup coconut whipped cream
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk together until well integrated and free of lumps.
- In a separate bowl, mix melted coconut oil, honey (or maple syrup), eggs, and vanilla extract. Whisk until smooth and fully combined.
- Pour wet ingredients into dry ingredients. Stir thoroughly until a soft dough forms. The consistency should be slightly sticky but manageable.
- Using a 1/4 cup measure, scoop dough onto the prepared baking sheet. Gently shape each scoop into a round biscuit shape, leaving space between each shortcake.
- Bake for 15-18 minutes, or until edges are golden brown and a toothpick inserted comes out clean. Remove from oven and let cool completely on a wire rack.
- While shortcakes cool, slice fresh strawberries and prepare coconut whipped cream by chilling coconut cream and whipping until light and fluffy.
- To assemble, slice each shortcake horizontally. Layer with fresh strawberry slices and dollop of coconut whipped cream.
- Serve immediately and enjoy your gluten-free, dairy-free paleo strawberry shortcake.
Tips
- Ingredient Temperature Matters: Ensure eggs and coconut oil are at room temperature for better ingredient integration.
- Don't Overmix: When combining wet and dry ingredients, mix just until a dough forms to keep shortcakes tender.
- Uniform Sizing: Use a 1/4 cup measure to create consistent shortcake sizes for even baking.
- Coconut Cream Trick: For the best whipped cream, refrigerate coconut cream overnight and only scoop the solid part for whipping.
- Fresh is Best: Use ripe, in-season strawberries for maximum flavor and natural sweetness.
- Make Ahead: Shortcakes can be baked a day in advance and stored in an airtight container to save time.
- Customize: Feel free to add a sprinkle of cinnamon or lemon zest to the shortcake batter for extra flavor complexity.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 8g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 55mg
