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This delicious strawberry shortcake is much easier to put together than it appears. Fresh strawberries and whipped coconut cream are the perfect compliments to the light and fluffy shortcakes. You can also make the shortcakes ahead of time and freeze until needed.
For the coconut cream:
1 14-oz. can full-fat coconut milk, refrigerated overnight
1 tsp vanilla extract
2 tsp honey
For the shortcake:
1 1/3 cups almond flour
6 tbsp arrowroot powder
1/2 tsp salt
1/2 tsp baking powder
2 eggs, beaten
3 tbsp honey
2 tbsp coconut oil, melted
For the filling:
1 lb. fresh strawberries, sliced
1 tbsp honey
Dash of lime juice
Fresh mint leaves, for serving
1. To make the coconut cream, use a hand blender to whip the chilled coconut cream from the top of the can, vanilla, and honey together in a small bowl. Refrigerate until ready to use.
2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, arrowroot powder, salt, and baking powder. Stir in the eggs, honey, and coconut oil until just combined.
3. Place about 1/4-cup of batter onto the baking sheet, pressing down so that the top is flat. Repeat with remaining batter. Bake for 12-15 minutes until golden. Remove from the oven and let cool.
4. Meanwhile, place the strawberries into a large bowl and add the honey and lime juice. Stir gently, then let marinate at room temperature while the shortcakes finish baking.
5. To assemble the shortcakes, place one biscuit on the plate. If the biscuits are not flat enough to balance, slice off the top of the biscuit with a knife. Place a dollop of whipped cream and then a spoonful of strawberries on the biscuit. Repeat to make as many stacks as desired. Serve with mint leaves to garnish.