Sarah’s Rap: My family and I have been very fortunate this summer berry season as my organic strawberry plants have born a boatload of sweet, fresh fruit. I filled 2 2’x4′ raised garden beds with strawberry plants two years ago and they barely gave up a pint each season those years. This spring they took off finally, filling out nicely and growing tall, full of white flowers that turned into berries as the summer heat came on. We’ve reaped an estimated six pounds of the juicy red berries this year, spread out over several weeks, and there are more to come! I’m in berry heaven!
I considered making strawberry jam but to be honest we’ve been eating them too fast to have much left each week for jam. But Strawberry Shortcake? That we can do! And even better…a Paleo version that is high in protein for a satisfying and healthy treat.
If you don’t have your own strawberry explosion in your own garden, no worries!
Look for fresh organic strawberries at your local farmer’s market or grocery store, as they can be found for a decent price right now due to them being in season. This recipe would also work well with most other fruits, or even a mix. Try blueberry, raspberries and banana! Or pineapple, mango, banana. Go crazy! But for a simply classic dessert, try it just as it is… topped with luscious sweet strawberries and whipped coconut cream. The cake is not overly sweet on it’s own, but it’s a perfect pairing with the sweet berries and coconut cream. This shortcake is for those that like a soft, spongy cake under their berries. It’s not biscuit-like, as I’ve never been a fan of that more drier version of shortcake. Neither have my kids, but they enjoyed this one. Hope you like it as well! Let me know in the comments what you think!
Paleo Strawberry Shortcake
Berry Topping Ingredients:
- 1 pound fresh organic strawberries, washed and dried
- 2 Tablespoons maple sugar, optional
Whipped Coconut Cream Topping Ingredients:
- 1 can full fat coconut milk (preferably 100% coconut milk, such as Natural Value)
- 1 teaspoon vanilla extract
- 1 Tablespoon maple sugar or 3/4 teaspoon liquid stevia drops (such as Sweet Leaf)
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 Tablespoon lemon juice
- 6 Tablespoons coconut oil, melted (or if prefer, use melted butter or soy-free Earth Balance margarine – reduce salt to 1/4 teaspoon if use salted butter or margarine)
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 5 large eggs
- 2 cups finely ground almond flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
NOTE: At least one hour before serving, prepare coconut cream and strawberries.
Trim green tops from strawberries. Slice or quarter strawberries and place in a medium bowl. Toss with 2 tablespoons maple sugar, if desired and depending on natural sweetness of strawberries. Cover and chill for at least one hour.
Whipped Coconut Cream Preparation:
In a blender, puree full-fat coconut milk, 1 teaspoon vanilla and 1 tablespoon maple sugar (or 3/4 teaspoon liquid stevia drops) until smooth. Pour into a bowl or glass jar, cover and chill for at least one hour.
Preheat oven to 350 degrees. Grease bottom only of a 8″ or 9″ square pan.
In a mixing cup, blend milk and lemon juice. Set aside.
In a medium-sized bowl, whisk coconut oil (or butter/margarine), syrup and vanilla extract. Whisk in milk mixture and eggs until well blended. Add almond flour, baking powder and salt and whip until blended and smooth.
Pour batter into prepared pan and bake at 350 for 30-35 minutes, or until golden brown and a toothpick inserted in center comes out clean. Place pan on wire rack to cool completely.
Once cool and ready to serve, slice into squares. Place one slice onto a plate and top with a generous scoop of prepared strawberries and a dollop of whipped coconut cream.
I hope you enjoy this simple and sumptuous summer dessert. The almonds and eggs make it a filling treat and, in my opinion, an excellent breakfast option. 🙂 The cake itself is also good sliced horizontally, toasted and topped with butter or jam.
Happy Berry Season!