Enchanting Strawberry Shortcake

Enchanting Strawberry Shortcake

  • Author: Ingrid DeHart -
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 6 1x


A super healthy and light, gluten free, paleo dessert bursting with flavor.



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
  • 1 teaspoon lemon juice



  1. Preheat oven to 350 degrees
  2. Mix coconut flour, salt and baking soda together in a bowl.
  3. Add melted coconut oil and mix well with a hand mixer
  4. In a separate bowl, whisk together eggs, honey and vanilla
  5. Add to the dry ingredients and beat with the hand mixer until well combined and thick.
  6. 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.
  7. Bake for 10-15 minutes until lightly golden around the edges.
  8. Cool completely
  9. Slice in half horizontally so you have 2 rounds,
  10. Put a scoop of marinated strawberries (or plain sliced strawberries) on the bottom half with some of the juices.
  11. Add dollop of coconut whipped cream. Put the top of the cake back on.
  12. Add another bit of coconut whipped cream and a few sliced strawberries.
  13. Serve immediately

Marinated Strawberries

  1. Slice 1/2 pound of the strawberries and put into bowl.
  2. Add honey and lemon juice, stir.
  3. 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