Paleo Strawberry Shortcake

By Amber Marie Arevalo

Love is in the air! With so many love-inspired dishes out there, incorporating strawberries is a must.  Since one of my little ones has a gluten intolerance, I had to start building my recipe box back up with things he could enjoy.  These strawberry shortcakes are not only delicious, but healthy as well!  Nothing says “I Love You” like a dessert that cares about your families sweet tooth and health!

Coconut flour’s popularity has been growing exponentially.  At first, people were unsure how to use it or where to find it, but it has grown to be a staple in many households. 

Strawberries are full of Vitamin C, folate, potassium, manganese and packed with antioxidants.  Although, some strawberries may be really sweet, they do not spike blood sugar levels making them a safe choice for diabetics.  What better way to celebrate Valentine’s Day, then with topping off your dessert with these heart healthy berries!

Ingredients

Shortcake:

  • 1/3 cup coconut flour
  • 1/3 cup coconut oil, melted
  • 4 eggs
  • 3 tbsp honey
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • dash of salt

Coconut Milk Whipped Cream:

  • 1 can full-fat, unsweetened coconut milk, refrigerated
  • 1 tsp pure vanilla extract
  • 1-2 tsp honey

Topping

1 cup strawberries, frozen or fresh

Directions

  1. Preheat oven to 350 degrees. Grease 6 muffin tins with coconut oil. In a large bowl, beat together coconut oil, eggs, vanilla and honey.
  2. Add the dry ingredients and beat until combined completely and with no lumps.
  3. Pour the batter into the 6 muffin tins. The shortcakes will rise a little so leave a little room.
  4. Bake for 25-30 minutes, until golden brown and when a toothpick is inserted it comes out clean. Let the shortcakes cool for about 5 minutes, then carefully remove from the muffin tins and let them cool completely.
  5. Take the coconut milk and skim off the solid part into a mixing bowl. Do not use the liquid. Beat the solid milk until peaks begin to form, then add vanilla and honey and beat for a few more minutes.
  6. If using frozen strawberries, leave out to defrost!
  7. Once the shortcakes are cooled, cut in half.
  8. Top with a bit of whipped cream and strawberries and top with the other half of the shortcake.  Top with more whipped cream and strawberries, and enjoy!

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