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.
Ingredients
FOR THE CAKES:
- 2 1/2 cups cups almond flour
- 1/3 cup coconut flour
- 1/3 cup coconut sugar
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 tbsp honey
- 1/3 cup melted coconut oil
- 3 eggs
- 3/4 tsp sea salt
FOR THE TOPPING, FRESH:
- 1 1/2 cups fresh strawberries
- 1 tbsp maple syrup
FOR THE TOPPING, FROZEN:
- 2 cups frozen strawberries
- 1 tbsp maple syrup
- 1 tbsp tapioca flour or arrowroot flour or corn starch
Instructions
- 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?
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