Paleo Strawberry Shortcake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Fruit Desserts
Yield: 12 servings
Ingredients
  • Shortcake:
  • eggs - 4, separated
  • canned full-fat coconut milk - ½ cup
  • pure maple syrup - ¼ cup
  • pure vanilla extract - 1 teaspoon
  • baking powder - 1 teaspoon
  • salt - pinch
  • coconut flour - ¼ cup
  • cream of tartar - pinch
  • Topping:
  • heavy whipping cream - 1-1/4 cups
  • pure maple syrup - 2-1/2 teaspoons
  • pure vanilla extract - ½ teaspoon
  • fresh strawberries - 2 cups sliced
Instructions
  1. For Shortcake: Preheat the oven to 350 degrees Fahrenheit. Grease a 9” by 11” glass baking dish with coconut oil. Place the egg yolks in a medium mixing bowl. Add in the coconut milk, maple syrup, vanilla extract, baking powder and salt. Mix well with a whisk. Whisk in the coconut flour. Set mixture aside. In a large metal (not copper) mixing bowl, add the egg whites and cream of tarter. Whip egg whites with an electric handheld beater until stiff peaks form. Carefully fold the coconut flour mixture into the egg whites. Spread in the prepared baking dish. Bake 30 minutes. Cool completely. For Topping: In a large metal or glass mixing bowl, add the heavy whipping cream. Beat with an electric handheld beater until soft peaks form. Add in the maple syrup and vanilla. Continue beating until stiff peaks form. Reserve ⅓ cup of the whipped cream and set aside. Spread the remaining whipped cream over the shortcake. Arrange the sliced strawberries over the cake. Garnish with reserved whipped cream. Serve immediately or refrigerate until serving.
Recipe by Create Delicious at https://createdelicious.com/paleo-strawberry-shortcake/