Paleo/Gluten Free Strawberry Shortcake

*I was compensated for this review and given a complimentary supply of Handi-Foil products,  however all opinions are my own. This post contains affiliate links, please see my disclosure policy for details.

Paleo Strawberry Shortcake. This paleo recipe is a gluten free twist on everybody's favorite summer dessert. Easy to make and healthy too. You can't go wrong with this recipe!

Tomorrow we are going to a family get together and I’m in charge of bringing dessert 🙂 Spring is in the air and strawberries are finally in season, I was able to pick some beautiful organic strawberries from one of the co-ops in our area. Strawberry shortcake sounded like the perfect dessert, but of course it had to be gluten free.

I’ve been experimenting with pound cake and while I haven’t found the perfect recipe for that yet, one of my fails made for a perfect shortcake. Bonus! So here is a very yummy, sure to please, perfect for spring dessert.

Paleo/Gluten Free Strawberry Shortcake
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Ingredients

  • 3 eggs
  • 1 1/4 cup full fat coconut milk (the kind that you have to buy in a can)
  • 1/4 cup honey
  • 2 teaspoons vanilla extract
  • ½ cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 Handi-Foil muffin tins

Instructions

  1. Preheat oven to 350.
  2. Mix all the wet ingredients (no need to pull out the mixer, you can easily mix this by hand.)
  3. Add the coconut flour and allow it to sit for a few minutes to thicken up.
  4. Add salt and baking soda.
  5. Fill greased muffin tins 3/4 of the way full then bake for 20 minutes.
  6. While the cakes are baking, mix up a batch of paleo whipped cream and slice the strawberries.
  7. Once the cakes have cooled remove them from the tins and slice them in half, fill and top with whipped cream and strawberries. Enjoy!
http://www.almostsupermom.com/2014/03/paleogluten-free-strawberry-shortcake.html

 

Thanks to my Handi-foil muffin tin with lid, these were easy to take with us to our family get together 🙂

handi-foil handi-foil 2

Comments

  1. says

    These look oh so good! I am so glad that through your experimenting you found a great paleo shortcake. It fits in with my family’s diets of paleo and gluten free. Thanks for sharing on Munching Mondays.

    • Jordyn says

      I keep adding it to the recipe and it keeps not showing up 🙁 I’ll try again, but in case it doesn’t show up again it’s 1 tsp baking soda and 1/4 tsp salt.

  2. Louise says

    Has anyone actually TRIED this recipe? All the comments are about how good it looks but no one seemingly can confirm that it is good. Guess I will try it and let y’all know how I make out …..

  3. says

    Hello there, just tried the shortcake recipe. These did not turn out like the picture. They were quite flat. Did not puff up very much. Any suggestions what my have gone wrong. I want to try these again…….They really tasted good though.
    Thanks so much,
    Cheryl

    • Jordyn says

      Coconut flour can be fussy to work with sometimes. It’s consistency can vary from one brand to another which can affect the recipe. If you are consistently getting dense foods when working with coconut flour, try sifting it like you would traditional flour, sometimes just adding that bit of air will help the cakes become fluffy, if that doesn’t fix the problem try adding baking powder 1/2 tsp at a time until you get the consistency that you want 🙂

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