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Summer desserts should be light, cool and a little colorful. My paleo strawberry shortcake hits on all three, plus is a treat you can feel good about! It’s dairy-free, gluten-free, grain-free and refined sugar-free, but if you show up to a party with this one, the guests won’t even know it. This is one of those recipes that can be whipped together quickly and does not disappoint. It’s the perfect summer treat!

Here’s what you’ll need:

• 1/2 cup coconut flour
• 1/3 cup almond flour
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1/4 cup maple syrup
• 2/3 cup almond or coconut milk
• 1 tsp vanilla extract
• 2 cups strawberries, halved
• 3 tbsp coconut sugar
• 1 can chilled coconut cream

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PALEO STRAWBERRY SHORTCAKE

Ingredients:

• 1/2 cup coconut flour
• 1/3 cup almond flour
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1/4 cup maple syrup
• 2/3 cup almond or coconut milk
• 1 tsp vanilla extract
• 2 cups strawberries, halved
• 3 tbsp coconut sugar
• 1 can chilled coconut cream

Instructions:

1. Preheat oven to 350 degrees. In a large bowl, combine dry ingredients – coconut flour, almond flour, baking powder and salt. Whisk evenly and set aside.
2. In a medium-sized bowl, whisk together eggs, maple syrup, almond milk, and vanilla. Pour onto dry ingredients and fully incorporate.
3. Transfer shortcake mix into a casserole pan lined with parchment paper or greased cast iron pan. Spread evenly and bake for 20 to 30 minutes, until edges begin to brown.
4. Allow shortcake to completely cool. Meanwhile, mix strawberries with coconut sugar in a bowl and let sit for at least 15 minutes.
5. Remove the whipped cream layer from the chilled can of coconut cream and discard the liquid. Whip with a mixer on high speed until fluffy.
6. Spread coconut cream onto the shortcake, top with strawberries, and enjoy!

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