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Paleo Strawberry Shortcake served on a white plate
Slice of Paleo

Paleo Strawberry Shortcake with Coconut Whipped Cream

5 from 1 vote
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!
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Prep Time 25 minutes
Cook Time 20 minutes
Refrigerator Time 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 412
Ingredients Equipment Method Nutrition

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

Equipment

  • 1 electric mixer or whisk

Method
 

Coconut Whipped Cream
  1. One day prior to making strawberry shortcake, place a can of coconut milk in the refrigerator overnight. See below for continued directions.
Shortcake
  1. Mix the dry ingredients together in a bowl (tapioca flour, almond flour, salt, baking powder, coconut sugar).
  2. Add the palm shortening. Using your hands or a fork, cut the shortening into the flour until clumps are no larger than pea size.
  3. 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.
  4. Place dough in the refrigerator for 20 minutes. Preheat the oven to 400°F.
  5. 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.
  6. 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
  1. 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
  1. 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.
  2. 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
  1. 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.
  2. 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.

Nutrition

Calories: 412kcalCarbohydrates: 35gProtein: 7gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 20mgSodium: 287mgPotassium: 231mgFiber: 3gSugar: 13gVitamin A: 37IUVitamin C: 34mgCalcium: 150mgIron: 3mg
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