• Marisa Louise

Paleo Strawberry Shortcakes

Updated: Jun 8, 2020

Perfectly sweet, and bursting with freshness from the strawberries, you'll want this dessert every Valentine's Day from now on!


You guys! I adored this treat! (Even though I only literally got to have two bites -- a common occurrence in a house-full of family!) The shortcake is slightly sweet, flakey, and moist. And the coconut whipped cream is full of a vanilla flavor, and is so creamy and fluffy!



...And, the strawberries add a perfect punch of freshness. And, altogether?? Man, it's perfection! I hope you love it as much as my family did! Recipe below.





Paleo Strawberry Shortcake


- Makes 5-6 shortcakes -

INGREDIENTS:

  • 1 cup tapioca flour/starch

  • 1/4 cup + 3 Tbsp coconut flour

  • 1/2 tsp pink salt

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 2 Tbsp coconut sugar

  • 1/2 cup grass-fed butter, chilled and cubed

  • 1 large pasture-raised egg

  • 1/3 cup + 2 Tbsp @naturesgreatestfoods coconut cream

  • 1 tsp vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 350°F, and line a baking sheet with parchment paper. And in a large mixing bowl, mix together all your dry ingredients, and set aside.

  2. Once that’s mixed, add in your chilled, cubed butter, and cut that into the dry. Add in your egg, vanilla, and coconut milk, and mix until a dough forms.

  3. Form into biscuits, and make enough so there are 5-6 biscuits. Flatten them down a bit, and bake for 18-21 minutes, or until crispy and golden!

  4. Once the biscuits are completely cool, it’s time to make your whipped cream! Whip together two cans of chilled coconut cream (this kind is THE best for this!) and beat until fluffy and light. Mix in 2-3 Tbsp of pure maple syrup, a pinch of salt, and some vanilla, to taste.

  5. Chop up a carton of strawberries, and assemble your shortcakes as you please! DIG IN! 😋🍓



NOTES:


1. Chill the coconut milk (Thai Kitchen's organic, linked above) in the fridge, upright, for about 1-2 hours, or 30 minutes in the freezer. Open the can, scoop out the thick cream from the top, and continue with step 4.


2. Save the leftover coconut milk! It's perfect for smoothies, chia pudding, oatmeal, and much more!




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