Healthy Strawberry Shortcake (paleo friendly)

strawberry shortcake dessert in white baking dish with whipped cream and strawberries on top, white plates in background and milk jug

Healthy Strawberry Shortcake (paleo friendly)

Course: Dessert

Cuisine: American

Keyword: healthy strawberry shortcake, how to make strawberry shortcake, paleo dessert ideas

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: slices

Calories: 196kcal

Author: Ashley

Paleo Strawberry Shortcake that is actually pretty healthy! This is so unbelievably good, and simple too. Made with a coconut flour shortcake then topped with whipped coconut cream and strawberries, of course. Low carb dessert, gluten-free, dairy-free and refined-sugar free. It is a must make for the summer season!

Print Recipe

Ingredients

for the shortcake

1/2 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
3 large eggs
5 tablespoons coconut oil melted & cooled
1/2 teaspoon vanilla extract
1/4 cup pure maple syrup
1/2 cup non-dairy milk such as almond or cashew milk

for the topping

1 14 ounce can coconut cream, chilled for 6-8 hours (do NOT shake)
1 pound strawberries quartered
1 tablespoon coconut sugar optional, but makes strawberries extra juicy

Instructions

Preheat oven to 350ºF and generously grease 9" baking dish or pan 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, using a large spoon to combine. Batter will be a little 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 tablespoon of 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!

Video

Notes

Shortcake is best served fresh, but may be stored in fridge covered, 1-2 days.

Prep time does not refer to chill time of coconut cream.

Nutrition approximate, based on 10 servings

Nutrition