This is a super easy, gluten free and grain free dessert you’ll make time and time again. If you’re dairy free, use the coconut oil instead of the butter and see Kate’s Tips for a dairy free alternative to whipped cream. Feel free to use any kind of fruit you like, as long as it’s sweet and ripe. This is a clean, paleo-friendly and healthy option for a delicious dessert!
I’ve adapted this recipe from the one I found at Life Made Full.
- ⅓ cup coconut flour
- ⅓ cup butter or coconut oil, melted
- 4 organic eggs
- 2-4 tablespoons honey, agave or coconut nectar
- 2 teaspoons pure vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 16 ounces ripe strawberries
- 8 ounces organic heavy whipping cream
- 2-4 tablespoons organic sugar
- Preheat oven to 350 degrees. Grease 3 ramekins or muffin tins with butter or coconut oil. In a large bowl, beat together melted butter (or coconut oil), honey, eggs and vanilla.
- In another bowl, measure the coconut flour, baking powder and salt. Add the dry ingredients to the egg mixture and beat until well-combined and no lumps remain. Pour into 3 ramekins (leave room for the shortcakes to to rise).
- Bake for 25-30 minutes or until the cakes are golden brown and a sharp knife inserted into the center comes out clean. Let cakes cool for 5 minutes then carefully remove from ramekins. Let cool completely on a wire rack.
- While cakes are baking, slice strawberries into a bowl and add 2 tablespoons of sugar. Stir and let berries macerate until time to serve.
- Next, whip your cream in a bowl and add a couple tablespoons of sugar and a teaspoon of vanilla. Refrigerate until ready to serve.
- When cakes are cool and your ready to serve, split each cake in half. Place bottom half on a plate and spoon strawberries and juice over each cake. Top with a big dollop of whipped cream. Put the top half on, spoon another dollop of whipped cream and more strawberries. Enjoy!
Top with a bit of whipped cream and strawberries and top with the other half of the shortcake. Top with more whipped cream and strawberries. See Kate’s Tips for an alternative to whipped cream.
Some of my other favorite gluten free desserts:
- This recipe easily doubles. If you double it, you can make it in a cake pan and make one big strawberry shortcake. Make sure to grease your pan well or even better, line your pan with parchment paper so it comes out easily.
- Use any kind of fruit. In the summer, I think grilled pineapple would be divine.
- Melt a little chocolate to drizzle on top for an extra fancy dessert.
- Even thought you use coconut flour, these don’t taste coconutty. You could add some flaked coconut if you like.
- If you’re dairy free, try using coconut milk instead of cream. Buy a can of full-fat coconut milk and put it in the refrigerator to chill completely. I use this one: Native Forest Coconut Milk, Organic. Take can out of the fridge, open it and scoop out the solid part on top only. Save the liquid for a smoothie. Beat the solid part until soft peaks form, add the sugar or honey and beat for a few minutes more. Enjoy!