These Enchanting Strawberry Shortcakes are a light, refreshing, healthy dessert that’s gluten free, diary free and paleo.
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 try not to use gluten free flours like tapioca and sorghum which even though they are gluten free are high in carbohydrates and low in protein and nutrients. I prefer to use almond or coconut flour in my desserts. 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.
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.
Now is the time to enjoy those local strawberries. I highly recommend making this quick and easy strawberry shortcake and serving it with coconut whipped cream. The cakes can be made ahead of time and put together when you’re ready to serve them.
I spoon out the batter into 6 small cakes and marinated some strawberries with a little honey and lemon. The recipe requires a hand mixer which can be purchased at any store like Rite Aid or online. They are inexpensive around $15. It is worth having one just to make coconut whipped cream. I have also made them in a square baking pan which is a little easier but I love the little cakes better.
Marinating the strawberries allows their juices to develop but it’s optional. You can skip this step and put them together with sliced strawberries.
Enjoy the recipe.
A super healthy and light, gluten free, paleo dessert bursting with flavor.
- 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
- 3/4 pound strawberries, hulled and sliced
- 1 tablespoon raw honey or organic maple syrup
- 1 teaspoon lemon juice
- 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.
- Bake for 10-15 minutes until lightly golden around the edges.
- Cool completely
- Slice in half horizontally so you have 2 rounds,
- 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
- 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.
- Category: Healthy, Paleo, Gluten Free, Dairy Free, Grain Free
- Cuisine: Farm to Table, American