Paleo Strawberry Shortcake
A lighter, guilt-free version of strawberry shortcake that’s still as delicious. Fresh, fruity, and Paleo-approved!
Ingredients
For the Shortcake:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- 1 egg or flax egg for vegan
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup coconut cream chilled
- 1 tablespoon maple syrup optional
For the Strawberries:
- 1 1/2 cups fresh strawberries
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 350°F and line a baking pan with parchment paper.
- In a bowl, combine almond flour, coconut flour, baking soda, and salt.
- Add maple syrup, melted coconut oil, egg, and vanilla. Stir to form dough.
- Shape dough into 6 small rounds and place on the pan.
- Bake for 18–20 minutes until golden and firm.
- While baking, slice strawberries and toss with maple syrup.
- For the topping, whip coconut cream with maple syrup until fluffy.
- Assemble shortcakes: place one on a plate, top with strawberries and coconut cream.
- Repeat for the rest of the servings. Enjoy!
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin A: 2%
- Calcium: 8%
- Iron: 10%
- Vitamin C: 20%
- Magnesium: 6%
Additional Notes/Tips to Enhance the Flavor
- For extra decadence, add a sprinkle of cinnamon to the shortcake dough.
- Make it extra fancy by adding a few fresh mint leaves as garnish.
- If you like your shortcake a little sweeter, drizzle more maple syrup over the top.
- This recipe is perfect for meal prep—make the shortcakes in advance and assemble when ready to eat!