These Enchanting Mini Strawberry Shortcakes are made with a coconut flour shortcake, layered with honey sweetened strawberries and coconut whipped cream. You’ll find they are just as good as the traditional ones but lower in carbohydrates, gluten-free, dairy-free, nut free and refined-sugar free. It’s a great summer time dessert everyone will love.
It’s impossible to resist a perfectly ripe strawberry, bursting with flavor. Strawberries are in season now at the farmers markets. On the North Fork of Long Island near me, there are many farms to pick-your-own. It’s a wonderful Sunday afternoon activity I enjoy. The sweet, succulent taste of local strawberries are so much better than the usual ones we buy in the supermarket.
Strawberry shortcake is the perfect dessert to highlight the deliciousness of fresh picked strawberries.
I like to upgrade all my desserts with healthy ingredients. I am not into deprivation. You can enjoy desserts as part of a healthy lifestyle as long as you make them with ingredients that support your body. Gluten free desserts are very popular these days, but just because something is gluten free does not mean it’s healthy.
It’s really important to check the ingredients in everything you buy or make it yourself.
When I make desserts I like to use almond or coconut flour. Since these flours are not made from grains they are high in protein, healthy fats, nutrients and fiber. They are also low in carbohydrates.
I always advocate maintaining a balanced blood sugar. Keeping our blood sugar stable prevents inflammation, keeps our hormones balanced and our weight stable. The way I control my blood sugar is by making sure that any carbs I eat are slowed down by either protein or good fats.
The coconut whipped cream and coconut flour contain good fats and fiber which prevent blood sugar spikes.
The recipe requires a hand mixer which can be purchased at any store like Rite Aid or online. It is worth having one just to make coconut whipped cream.
The cakes can be made ahead of time and put together when you’re ready to serve them.
Strawberries are high in antioxidants and are a rich source of vitamin C. Their vibrant red color is due to large amounts of anthocyanidin, which means they contain powerful antioxidants and protect us against inflammation, cancer and heart disease.
Throughout history strawberries were considered a luxury item enjoyed only by royalty. It has been alleged that newlyweds were entitled to strawberries with soured cream as a wedding breakfast, believing them to be an aphrodisiac.
Marinated Strawberries
Marinating the strawberries allows their juices to develop.
- Slice 1/2 pound of the strawberries and put into bowl.
- Add honey and lemon juice, stir.
- Allow to sit and marinate while cake is baking and cooling to release the juices, about 20 minutes.*
You can skip this step and put them together with just sliced strawberries, but you won’t have any of the delicious juices. 
Assembling the Paleo Strawberry Shortcakes
- Slice each little cake half horizontally.
- Put a scoop of marinated strawberries (or plain sliced strawberries) on the bottom half with some of the juices.
- Add dollop of coconut whipped cream. Put the top of the cake back on.
- Add another bit of coconut whipped cream and a few sliced strawberries.
If you’re putting the cakes together at a later time, wait to marinate the strawberries. You don’t want them to sit more than 1 hour or they’ll get mushy.
Now is the time to enjoy the local strawberries. You’ll love making these delicious, healthy, enchantingly sweet strawberry shortcakes. They are tender on the inside, crisp on the outside, Gluten Free, Dairy Free and Nut Free.
If you like this recipe you may also like these other summer desserts:
Strawberry Rhubarb Cobbler
Peach Mousse with Fresh Peach Sauce
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Enchanting Paleo Strawberry Shortcake
- Total Time: 35 minutes
- Yield: 6 1x
Description
A super healthy and light, gluten free, paleo, nut free dessert bursting with flavor.
Ingredients
Strawberry Shortcake
- 1/4 cup melted coconut oil, grass fed butter or ghee
- 1/2 cup coconut flour
- 1/4 teaspoon Celtic sea salt
- 1/4 teaspoon baking soda
- 4 large organic eggs
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- coconut whipped cream
Marinated Strawberries
- 3/4 pound strawberries, hulled and sliced
- 1 tablespoon raw honey or organic maple syrup (more if desired)
- 1/2 teaspoon lemon
Instructions
Shortcake
- Preheat oven to 350 degrees.
- Mix coconut flour, salt and baking soda together in a bowl.
- Add melted coconut oil and mix well with a hand mixer.
- In a separate bowl, whisk together eggs, honey and vanilla.
- Add to the dry ingredients and beat with the hand mixer until well combined and thick.
- Scoop ¼ cup portions and place them about 2″ apart on baking sheet lined with parchment paper. Flatten the tops very gently with the palm of your hand. You’ll get about 6 cakes.
- Bake for 10-15 minutes until lightly golden around the edges.
- While the shortcakes are baking and cooling make the Marinated Strawberries.
- Cool cakes completely.
- Once cooled slice in half horizontally, so you have a bottom and a top.
- Put a scoop of marinated strawberries (or plain sliced strawberries) on the bottom half with some of the juices.
- Add dollop of coconut whipped cream. Put the top of the cake back on.
- Add another bit of coconut whipped cream and a few sliced strawberries.
- Serve immediately.
Marinated Strawberries
- Slice 1/2 pound of the strawberries and put into bowl.
- Add honey and lemon juice, stir.
- Allow to sit and marinate while cake is baking and cooling to release the juices, about 20 minutes.*
Notes
If you’re putting the cakes together at a later time, wait to marinate the strawberries. You don’t want them to sit more than 1 hour or they’ll get mushy.
- Prep Time: 20
- Cook Time: 15
- Category: Healthy, Paleo, Gluten Free, Dairy Free, Grain Free
- Cuisine: Farm to Table, American
