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Paleo Strawberry Shortcake served on a white plate

Paleo Strawberry Shortcake with Coconut Whipped Cream

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!
5 from 1 vote
Slice of Paleo
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Prep Time 25 minutes
Cook Time 20 minutes
Refrigerator Time 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 412 kcal

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.

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
Keyword paleo dessert, paleo strawberry shortcake, strawberry shortcake
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