*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.
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.
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
- Preheat oven to 350.
- Mix all the wet ingredients (no need to pull out the mixer, you can easily mix this by hand.)
- Add the coconut flour and allow it to sit for a few minutes to thicken up.
- Add salt and baking soda.
- Fill greased muffin tins 3/4 of the way full then bake for 20 minutes.
- While the cakes are baking, mix up a batch of paleo whipped cream and slice the strawberries.
- Once the cakes have cooled remove them from the tins and slice them in half, fill and top with whipped cream and strawberries. Enjoy!
Thanks to my Handi-foil muffin tin with lid, these were easy to take with us to our family get together 🙂
Lovely comments