It’s already that time of year around here when strawberries are sold at roadside stands. One of the perks of being in California! We bought a big flat and had more than enough to use up. Although these weren’t the sweetest strawberries since they are the first harvest, they did just fine for this recipe! Grain Free Strawberry Shortcake is here!
Recipe: Grain Free Strawberry Shortcake (makes 3 large or 6 small shortcakes)
1/3 cup coconut flour
1/3 cup butter or coconut oil, melted
2-4 TBSP honey (depending on how sweet you want the shortcake)
1 tsp pure vanilla extract
1/2 tsp gluten-free, cornstarch-free baking powder
dash of salt
Coconut Milk Whipped Cream:
1 can full-fat, unsweetened coconut milk, refrigerated
1 tsp pure vanilla extract
1-2 tsp honey or pure maple syrup (if desired)
Preheat oven to 350 degrees. Grease 3 ramekins or muffin tins with coconut oil. In a large bowl, beat together butter (or coconut oil), honey, eggs and vanilla. Add dry ingredients and beat until well-combined and no lumps remain. Pour into 3 ramekins (leave room for the shortcakes to to rise). Bake for 25-30 minutes, until golden brown and toothpick inserted comes out clean. Let cool for 5 minutes, carefully remove from ramekin and let cool completely. Your Grain Free Strawberry Shortcake is almost ready!
Meanwhile, take coconut milk out of fridge and skim off the solid part into a mixing bowl. Don’t use the watery part. Beat the solid milk until peaks begin to form, then add vanilla and honey and beat for a few more minutes.
Once the shortcakes are cooled, cut in half:
Top with a bit of whipped cream and strawberries and top with the other half of the shortcake. Top with more whipped cream and strawberries, and enjoy!
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We bought berries y’day, too. I put some coconut sugar over them for the night after they were sliced. Tonight they should be syrupy. I was going to search out a pound cake alternative and woke up to find you’d already done it! Thanks!
OMG this is my husband’s all-time favorite dessert, and to be able to make it for him paleo-friendly is so wonderful! Thanks! I can’t wait to make this!
Hi, yesterday was the first time I’d seen your site, and I love it! I made this for friends who aren’t paleo last night (although due to a husband miscommunication we did use regular whip cream), but the cake part was DELICIOUS!!! They had no idea it was paleo, and couldn’t believe it once I told them. Hubby was excited, and he finished the last one off w/ blueberries after we ran out of strawberries, and said that was great too! Thanks again!
Yay! So glad you liked it. =)
Does anyone know if you can freeze the short cake?
Shanti Landon says
I haven’t tried yet, Kristin, but it may work? Please let me know if you end up trying it!
Babs Mountjoy says
Thanks for sharing this! I’m still waiting for my coconut sugar and flour to come in from Amazon, but I think we can do this. 🙂
Carol Erpelding says
I made this with almond flour the first time and it was heavier and more moist. The second time I made it exactly as the recipe said. They had great texture and were very good. I do want to try with a small part of almond flour or oat to cut the coconut taste some. Love the size, having extra baked goods around is detrimental so the size of this is perfect.