Paleo Strawberry Shortcake! This is so unbelievably good, and simple too. The base is a coconut flour shortcake, topped with coconut cream and strawberries, of course. Lower in carbohydrates, gluten-free, dairy-free and refined-sugar free. It is a must make this summer season!
Strawberry shortcake. What’s not to love about this light summer dessert? It is a favorite of mine. I believe it was this seasonal dessert that got me liking strawberries when I was a kid. I remember being over at a friend’s house, and we helped her mom make strawberry shortcake, with biscuits and cool whip. I remember thinking “Oh yeah, I DEFINITELY like strawberries now.” Of course I did when they were covered in sugar, duh.
I also had a thing for cool whip. My Nana would let me have bowls of cool whip like it was ice cream. And I’m talking BOWLS… plural… To my future grandchildren, that will not happen for you.
Sorry, I digress. Like I was saying, strawberry shortcake will forever be a favorite, and today this healthy paleo version is stealing the show. I am pretty certain even my 8 year old self would be going back for seconds.
Paleo Strawberry Shortcake
Ingredients needed for a healthy Paleo Strawberry Shortcake
- coconut flour
- coconut oil
- maple syrup
- baking powder
- coconut cream
- coconut sugar (or sweetener of choice, optional)
How to make paleo shortcake
- First bake the coconut flour shortcake. This can be done a day in advance if you’d like, but it is a fairly quick recipe either way.
- While the shortcake is cooling, whip the coconut cream and allow the strawberries to sit at room temperature tossed with the coconut sugar.
Once the cake has cooled, spread the coconut cream on and layer up those berries!
Notes about this healthy strawberry shortcake
COCONUT SUGAR – The coconut sugar is optional if you’re looking for an even lighter dessert. If you’re serving for a crowd that expects the “traditional” taste of strawberry shortcake, I would use the coconut sugar (or your choice of granulated). The sugar makes the strawberries extra juicy, and I bet even the “non-healthy eaters” won’t tell a difference.
COCONUT FLOUR – There is not another sub here for coconut flour. You’ll want to follow the recipe as written for best results.
LIQUID SWEETENER – You could sub agave or honey for the sweetener, but I wouldn’t recommend subbing a dry granulated sugar unless you’re an experience baker, and if you’ve baked with coconut flour before.
Note that while I used a cast-iron skillet, you should be able to use a 9″ round baking dish/pie plate. Just watch your baking time and check center with toothpick!
This coconut flour shortcake turned out to be the perfect combination of texture. Not overly moist, but not too crumbly 🙂
If you make this recipe, be sure to leave a comment and review here on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
for the shortcake
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/4 cup coconut oil (avocado oil may also work), melted & cooled
- 1/2 tsp vanilla extract
- 1/4 cup maple syrup (agave or honey may be subbed)
- 1/2 cup non-dairy milk
for the topping
- 1 14oz can coconut cream, chilled at 6-8 hours (do NOT shake)
- 1 lb strawberries, quartered
- 1 TBS coconut sugar (optional, but makes strawberries extra juicy)
- Preheat oven to 350ºF, generously grease 9″ baking dish or skillet with oil and set aside.
- In a medium bowl, sift together coconut flour, baking powder, and salt. Stir together to make sure no clumps are present. Set aside.
- In a large bowl whisk together eggs, coconut oil, vanilla extract, maple syrup, and milk. Add in bowl of dry ingredients and use large spatula or spoon to stir together until dry. Batter wet and slightly thick.
- Pour batter into greased dish and bake shortcake for 18-22 minutes, checking with toothpick in middle for crumbs. Edges should be slightly browned and cake completely set when done. Transfer shortcake to fridge and allow to cool for at least 20 minutes, or covered overnight.
- Toss quartered strawberries in medium bowl with 1 TBS coconut sugar and allow sugar to dissolve, about 5 minutes, set aside.
- When the shortcake is cooling, make your whipped cream layer: Carefully scoop out chilled cream into large bowl. (Discard liquid or save for smoothies.) Using hand mixer or stand mixer with whisk attachment, whip cream until light and fluffy for about 5 minutes. Using large spatula spread cream evenly over shortcake, and cover with juicy strawberries. Slice and enjoy!
Shortcake is best served fresh, but may be stored in fridge covered, 2-3 days. I opted for a cast-iron skillet, you can also use a 9″ pie dish, or cake pan. Just watch your baking time. prep time does not refer to chill time of coconut cream nutrition approximate and based on 10 servings
- Serving Size: 1 piece
- Calories: 196
- Sugar: 8
- Fat: 15
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 3
- Protein: 4
How do you feel about strawberry shortcake?
- Do you like strawberry shortcake as much as I do?
- Any special baking memories you have as a kid?