Name: Paleo Strawberry Shortcake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1lb of fresh strawberries (one carton); 2 tbsp coconut sugar (can use honey or maple syrup); 3 cups almond flour; 1 1/2 tsp baking soda; 1/4 tsp salt; 2 eggs; 2 tbsp honey; 1 tbsp lemon juice; One can coconut cream or coconut milk that has sat in fridge overnight (visit this post for instructions and suggestions on best brands that actually whip); 1 tbsp honey or maple syrup; 1 tsp vanilla; OR; store bought coconut whipped cream

Ingredients

Strawberries

1lb of fresh strawberries (one carton)
2 tbsp coconut sugar (can use honey or maple syrup)

Biscuits

3 cups almond flour
1 1/2 tsp baking soda
1/4 tsp salt
2 eggs
2 tbsp honey
1 tbsp lemon juice

Coconut Whipped Cream:

One can coconut cream or coconut milk that has sat in fridge overnight (visit this post for instructions and suggestions on best brands that actually whip)
1 tbsp honey or maple syrup
1 tsp vanilla
OR
store bought coconut whipped cream

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Instructions

Preheat oven to 325F and line a baking sheet with parchment paper.
Wash and cut strawberries in to small chunks or slices.
Sprinkle with coconut sugar, stir, and set aside for now.
In a separate bowl, combine almond flour, baking soda, and salt.
In a small bowl, whisk eggs, honey, and lemon juice.
Add dry ingredients to wet and stir till combined.
Form 1/3 cup dough into patties, almost like a hamburger, and place on baking sheet, flattening slightly.
Bake in oven for 15-17 minutes or until slightly golden brown.
While baking, prepare coconut whipped cream.
Using a cold bowl and a hand whisker, whip chilled coconut cream with honey and vanilla for about one minute until fluffy.
Cut your biscuits in half, layer with coconut whipped cream and strawberries, and then repeat these steps on top with the other half of the biscuit!
Top with powdered sugar if desired.
Store in fridge for up to 5 days.

Author: ErinCategory: gluten-free, paleo, dessert