Paleo Strawberry Shortcakes

Photo by Stacy K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cakes

  • 4

    eggs plus 2 whites

  • 1/2

    cup organic cane sugar

  • 1

    cup coconut milk (reserve the thickened portions on the sides and lid of the can for the Paleo whip cream)

  • 2

    t. vanilla

  • 1/2

    t. baking soda

  • 1/2

    cup plus 2 T. coconut flour

  • Strawberry Sauce

  • 1

    cup strawberries, chopped

  • 1

    T. agave nectar

  • Paleo Whip Cream

  • Thick cream scrapped from lids and side of can of coconut milk (this should be very cold)

  • 1

    T. organic cane sugar

  • 1

    t. vanilla

Directions

For the cake, mix all ingredients together until smooth. Pour evenly into a 12 cupcake tin lined with cupcake liners. Bake at 350 F for 25-30 minutes (until toothpick comes out clean). Meanwhile blend the strawberries and agave until smooth (if you prefer some strawberry chunks, do not blend as much). For the whip cream, whip the cold coconut milk solid until fluffy. Add sugar and vanilla and whip together. Once the cakes are cooled, drizzle with the strawberry sauce and top with whip cream just before serving.

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