Paleo Strawberry Shortcake with Coconut Whipped Cream
Gluten and grain free, dairy free and refined sugar free, this simple strawberry shortcake is the perfect summer dessert!
Summer creates some of the best memories, many of which involve delicious food. Strawberry season is one of those wonderful times of year where this beautiful fruit is readily available. It's the perfect time to make strawberry desserts!
This paleo version of strawberry shortcake is so delicious, even my family and friends who do not follow a paleo diet think that this recipe is legit!
How to Make Paleo Strawberry Shortcake
There are three parts to this recipe: the shortcake, strawberries, and coconut whipped cream. Although the whipped cream is the final step, it's also the first. One day prior to making the shortcake, place a can of coconut milk in the refrigerator. This allows time for the coconut milk to harden, which is necessary for making the whipped cream.
The rest of the recipe should be made the day you want to serve it, as that is when it tastes best. The first step is to gather up all your ingredients. Place the dry ingredients in a bowl and mix together. Add the shortening and break up into the dry ingredients so pieces are no larger than a pea. Then add the liquid ingredients and stir the batter.
Typically the batter is too soft and sticky to work with, so once the batter is mixed, place in the refrigerator for 20 minutes. This will help the batter keep its shape better.
After the batter has chilled, drop 8 balls of dough onto a pan. You can shape them a little if you'd like, but simple drops are all you need. Bake for 18-20 minutes, then let cool on the pan for about 5 minutes. Remove each shortcake and place on a rack until completely cooled.
Strawberry Filling
Prepping the strawberries can happen at any stage. After rinsing the strawberries, cut them into slices. Add maple syrup and give a stir. Place in the refrigerator and allow the strawberries to soak in some of the syrup.
Coconut Whipped Cream
To make the whipped cream, take the cold can of coconut milk out of the refrigerator. Scoop out the hardened coconut milk and place in a bowl. Any liquid from the can be discarded. Add maple syrup and using an electric mixer, mix until the coconut milk is whipped and creamy. Place back in the refrigerator until ready to serve.
Now for the fun part! Slice the shortcake in half and spread some strawberries on the bottom half. Place the other half on top like a sandwich. Add coconut milk whipped cream, and complete with a small strawberry or strawberry slices. The presentation is beautiful and the taste is even better! Enjoy your paleo strawberry shortcake!
Storage
Regarding storage, it is best to eat this dessert on the day it was made, as that is when all the ingredients are most fresh. But if you have leftovers, they can be eaten the following day. Store the shortcake in a container at room temperature. Store the strawberries and whipped cream in their own containers in the refrigerator. When ready to serve, piece the ingredients together and enjoy!
Paleo Strawberry Shortcake with Coconut Whipped Cream
Equipment
- 1 electric mixer or whisk
Ingredients
Shortcake
- 1 cup tapioca flour
- 1 1/2 cups almond flour
- 1/2 tsp salt
- 2 tsp baking powder
- 2 tbsp coconut sugar
- 1/3 cup sustainable palm shortening (this recipe used Spectrum)
- 1/3 cup unsweetened almond milk
- 1 egg
- 1 tsp vanilla
Strawberry Topping
- 16 oz strawberries double if you like more!
- 2 tbsp pure maple syrup
Coconut Whipped Cream
- 1 can coconut milk
- 3 tbsp pure maple syrup
Instructions
Coconut Whipped Cream
- One day prior to making strawberry shortcake, place a can of coconut milk in the refrigerator overnight. See below for continued directions.
Shortcake
- Mix the dry ingredients together in a bowl (tapioca flour, almond flour, salt, baking powder, coconut sugar).
- Add the palm shortening. Using your hands or a fork, cut the shortening into the flour until clumps are no larger than pea size.
- Mix the wet ingredients together (unsweetened almond milk, egg, and vanilla). Add to the dry mixture and stir until well mixed and a batter forms. The dough should be quite sticky.
- Place dough in the refrigerator for 20 minutes. Preheat the oven to 400°F.
- After 20 minutes, take dough out of the refrigerator and drop batter onto a pan to make 8 shortcakes. You can shape them a little but simple drops of batter work well.
- Bake for 18-20 minutes until the top is slightly browned. Take out of the oven and let cool on the pan for about 5 minutes, then transfer to a cooling rack.
Strawberry Filling
- Wash strawberries and slice. Place in a bowl and add maple syrup. Stir to combine, then place in the refrigerator until ready for use.
Coconut Milk Whipped Cream
- Remove the can of coconut milk from the refrigerator. Scrape out the hardened coconut milk at the top of the can and put into a medium sized bowl. Any liquid from the can be discarded.
- Add maple syrup and whisk. An electric whisk or mixer is best to get it whipped and creamy. A hand whisk can work too if used at a fast pace. Once coconut whipped cream is light and fluffy, place in the refrigerator until ready for use.
Serving
- Cut the shortcake into two pieces. Add strawberries between the two halves and top with coconut whipped cream. Place on top a single whole strawberry or a slice or two of the filling.
- Shortcake is best eaten the same day. If you have leftovers, store in a container at room temperature. Store strawberries and coconut whipped cream in their own containers in the refrigerator. Eat leftovers the following day.
I have tried a few paleo strawberry shortcake recipes. Most of the cakes end up being really chewy or too hard to chew. These are perfect. Very light and tasty!
Thank you so much Kelsey! I’m so glad that you enjoyed it! Thank you for the feedback!! 🙂