Healthy Strawberry Shortcake (paleo friendly)
User Reviews
4.6
39 reviews
Excellent
Healthy Strawberry Shortcake (paleo friendly)
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Paleo Strawberry Shortcake that is actually pretty healthy! This is so unbelievably good, and simple too. Made with a coconut flour shortcake then topped with whipped coconut cream and strawberries, of course. Low carb dessert, gluten-free, dairy-free and refined-sugar free. It is a must make for the summer season!
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Ingredients
for the shortcake
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3 large eggs
- 5 tablespoons coconut oil melted & cooled
- 1/2 teaspoon vanilla extract
- 1/4 cup pure maple syrup
- 1/2 cup non-dairy milk such as almond or cashew milk
for the topping
- 1 14 ounce can coconut cream, chilled for 6-8 hours (do NOT shake)
- 1 pound strawberries quartered
- 1 tablespoon coconut sugar optional, but makes strawberries extra juicy
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Instructions
- Preheat oven to 350ºF and generously grease 9" baking dish or pan with oil and set aside.
- In a medium bowl, sift together coconut flour, baking powder, and salt. Stir together to make sure no clumps are present. Set aside.
- In a large bowl whisk together eggs, coconut oil, vanilla extract, maple syrup, and milk. Add in bowl of dry ingredients, using a large spoon to combine. Batter will be a little thick.
- Pour batter into greased dish and bake shortcake for 18-22 minutes, checking with toothpick in middle for crumbs. Edges should be slightly browned and cake completely set when done. Transfer shortcake to fridge and allow to cool for at least 20 minutes, or covered overnight.
- Toss quartered strawberries in medium bowl with 1 tablespoon of coconut sugar and allow sugar to dissolve, about 5 minutes, set aside.
- When the shortcake is cooling, make your whipped cream layer: Carefully scoop out chilled cream into large bowl. (Discard liquid or save for smoothies.) Using hand mixer or stand mixer with whisk attachment, whip cream until light and fluffy for about 5 minutes. Using large spatula spread cream evenly over shortcake, and cover with juicy strawberries. Slice and enjoy!
Notes
- Shortcake is best served fresh, but may be stored in fridge covered, 1-2 days.
- Prep time does not refer to chill time of coconut cream.
- Nutrition approximate, based on 10 servings
Nutrition Information
Show Details
Serving
1piece
Calories
196kcal
(10%)
Carbohydrates
12g
(4%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
12g
(60%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 196kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
39 reviews
Excellent
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