Three words: PALEO. STRAWBERRY. SHORTCAKES. Does it get any better than that?! Fluffy cakes with whipped coconut cream (or ice cream) and fresh strawberries… my mouth is watering just writing this post!
If you’ve followed me for a while now (which, if you haven’t hi!! I’m so happy you’re here!) then you may know that my favorite recipes to share are those that are healthier takes on my favorite foods. After recovering from my eating disorder, my way to find joy and freedom in food came from finding healthier ways to enjoy the foods that I love.
Now, does this mean that I don’t choose a less-healthy option from time-to-time? Of course not! It just means that I’ve found a way for me to satisfy my cravings while also supporting my body with more nutrient-dense options.
As we find ourselves in quarantine, during a pandemic, I know that many of us are reaching for our favorite comfort foods to help keep us from going crazy. I’m right there with you, which is why I’m so excited to be sharing this recipe with you now!
We all deserve a little strawberry shortcake, and while I wish that we all could be eating it together right now, at least we can all MAKE it together from our separate quarantine bubbles.
Ingredients needed for these strawberry shortcakes
Almond flour: I love almond flour, which is probably apparent from my recipes! It’s gluten-free, higher in protein, and bakes like a dream. I get asked often if you can substitute this with other gluten-free flours, and all I can say is that you can try, but I cannot guarantee that they will turn out the same. Straying away from the original recipe comes at your own risk.
Coconut flour: And if there’s one thing that’s better than almond flour, it’s a blend of almond and coconut flour! Coconut flour provides a nice texture to gluten-free baked goods and a hint of sweetness.
Coconut Sugar: Coconut sugar, cane sugar, use whatever sugar you prefer! I like coconut sugar because it’s unrefined, but you do you, boo!
Honey: Like coconut sugar, honey is a more natural sweetener, which I love!
Eggs: I’m sorry to all my vegan friends, but in order to get that lighter, fluffier texture, eggs are a must! You CAN try out a flax egg, but the texture will be much flatter.
Coconut Oil: This is also necessary, and I don’t recommend substituting it with a different oil.
These paleo strawberry shortcakes are everything you could ever want in a strawberry shortcake: light, flaky shortcakes, filled with warm strawberries, all topped with some delicious whipped cream. You will be making these strawberry shortcakes for years to come.
FOR THE CAKES:
2 1/2 cupscups almond flour
1/3cupmelted coconut oil
FOR THE TOPPING, FRESH:
1 1/2cupsfresh strawberries
FOR THE TOPPING, FROZEN:
1tbsptapioca flour or arrowroot flour or corn starch
Preheat oven to 350 F.
Line a baking sheet with parchment paper and set aside.
If using fresh strawberries, slice and place in a medium bowl and mix with the maple syrup. Set aside.
If using frozen strawberries, place a small pot on the stove over low heat and add the frozen strawberries and maple syrup.
Stir for 4-5 minutes until the berries soften, using your spoon to mash the berries.
Add the tapioca/arrowroot and mix together well.
Remove from heat and set pot aside.
To prepare the shortcakes, add the dry ingredients to a bowl, mixing together well.
Next add the honey, coconut oil and eggs. a dough will form.
Form six balls with your hands and place onto the tray.
They should be about the size of golf balls.
Use the palm of your hand and slightly flatten each shortcake (should be about 1 inch thick).
Bake for 14-15 minutes.
Remove from oven.
Let cool then slice each shortcake in half and fill the bottom with the strawberry mixture.
Top with whipped cream or ice cream and the other shortcake piece!
If you are going to freeze these, make sure to slice them in half before freezing them, so they are easy to defrost and pull apart.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie in your posts and I’ll re-share!