Strawberry Shortcake (paleo)
It is springtime - so of course my brain goes to fresh fruit treats!
I can’t help it. Even in Hawaii you feel the change. The days get longer, the weather a bit warmer…it’s lovely.
I love baking on weekends, but I do tend to stick to chocolate treats…can’t help myself. However this day, I wanted a more light and springy dessert. Strawberry shortcake seemed the perfect blend of freshness with a bit of something traditional yet special. Not something I make all the time. But maybe I should!
This recipe comes together super easy. One bowl and one cookie sheet. Perfection.
Ingredients
Strawberries
- 2 cups2 cups2 cups Strawberries, Sliced
- 2 Tbsp2 Tbsp2 Tbsp Coconut Sugar
Shortcake
- 1.25 cups1.25 cups1.25 cups Almond Flour
- 1 cup1 cup1 cup Hazelnut Flour
- .5 tsp.5 tsp.5 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Salt
- 2 whole2 whole2 whole Eggs
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
Process
- Strawberries
- Mix in a bowl until all strawberries are coated in the sugar.
- Cover and refrigerate for at least an hour.
- Shortcake
- Prepare cookie sheet with unbleached parchment paper, preheat oven to 350 degrees.
- Mix flours, baking soda, and salt in a bowl and stir to combine.
- Add the remaining ingredients and stir until well combined.
- Scoop with large ice cream scoop onto cookie sheet. Flatten slightly with damp fingers.
- You can top each with a 1/4 tsp of turbinado sugar for extra sweetness and crunch, but it is not necessary.
- Bake for 15-16 minutes or until slightly golden brown on bottom.
- Use within one day or store in fridge for up to 3 days in airtight container.
Notes
You can use all almond flour if you like, the cakes will taste slightly less nutty but still delicious.
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