Description
Paleo Strawberry Shortcake is a light and refreshing dessert that perfectly balances the sweetness of ripe strawberries with creamy coconut whipped topping, all while being gluten-free and dairy-free. This delightful treat features grain-free biscuits made from almond and coconut flour, ensuring a deliciously tender texture.
Ingredients
Scale
- 3/4 cup blanched almond flour
- 3/4 cup arrowroot flour
- 1/3 cup coconut flour
- 1 1/2 tsp baking powder (aluminum free)
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp maple sugar
- 6 Tbsp cold coconut oil or palm oil shortening
- 1/2 cup full-fat coconut milk
- 1 tsp fresh lemon juice
- 1 large egg (whisked)
- 2 lbs fresh strawberries (cut in halves or quarters)
- 1/4 cup pure maple sugar
- 1 1/2 cups coconut cream (or the thick part from 2 cans chilled coconut milk)
- 2–3 Tbsp organic confectioner sugar or 1-2 Tbsp raw honey (as per preference)
- 1/2 tsp pure vanilla extract
Instructions
- Prepare the strawberries by tossing them with maple sugar in a bowl; refrigerate to let them macerate.
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, arrowroot flour, coconut flour, baking powder, baking soda, salt, and maple sugar.
- In another bowl, whisk together cold coconut oil, coconut milk, lemon juice, and an egg until smooth.
- Gradually mix wet ingredients into dry ingredients until just combined.
- Scoop mounds of dough onto a parchment-lined baking sheet about 2 inches apart.
- Bake for approximately 15 minutes or until golden brown.
- For the whipped cream, beat chilled coconut cream until fluffy and mix in sweetener and vanilla extract.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 biscuit with strawberries and cream (150g)
- Calories: 320
- Sugar: 16g
- Sodium: 115mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg