I think this may be one of the best desserts I’ve ever created. The shortcake is moist and delicious, perfectly complemented by the whipped cream and strawberries. Julia had two huge pieces, Mom raved, Clint lapped his up, while even Dad, who doesn’t eat coconut flour as a rule, liked it. The cool thing about this recipe is that it’s made in a 9″ by 11″ baking pan, so all you have to do to serve is cut squares! Enjoy!
Paleo Strawberry Shortcake
Recipe Type: Fruit Desserts
Author:
Prep time:
Cook time:
Total time:
Serves: 12 servings
Ingredients
- Shortcake:
- eggs – 4, separated
- canned full-fat coconut milk – 1/2 cup
- pure maple syrup – 1/4 cup
- pure vanilla extract – 1 teaspoon
- baking powder – 1 teaspoon
- salt – pinch
- coconut flour – 1/4 cup
- cream of tartar – pinch
- Topping:
- heavy whipping cream – 1-1/4 cups
- pure maple syrup – 2-1/2 teaspoons
- pure vanilla extract – 1/2 teaspoon
- fresh strawberries – 2 cups sliced
Instructions
- 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 1/3 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.
Umm… I hate to break it to you, but if the recipe calls for heavy whipping cream, it’s not paleo. The shortbread is, but your topping isn’t. How misleading.
Haha I’m not trying to mislead people, Marjen. Dairy is a personal choice and coconut cream would work fine in this recipe too.
Made this today and it turned out great. Exceptionally good. Will put this one in my binder for diabetic recipes. The first shortcake recipe I tried and thankfully found a great one right away. Thank You.