Paleo Strawberry Shortcake

I found some great looking organic strawberries at Costco. I also wanted to make my husband a healthy desert. I found a winner! This is almond free! I am intolerant to almonds and sometimes it is hard to find non-almond flour recipes.  This is also gluten free and dairy free. I found this recipe on “Busy Creating Memories” blog, in which she got the recipe from “Make it Paleo”

Shortcake

6 Pastured Eggs

1/2 Cup Pure Locally sourced Honey (if you don't have honey 100% Pure Maple Syrup is a good substitute)

1/2 Tablespoon Pure Vanilla Extract

1/2 Cup Melted Cold Pressed Virgin Coconut Oil

1/2 Cup coconut flour

1/2 Teaspoon salt

1/4 Teaspoon baking soda

Macerated Strawberries

10 Large Hulled and sliced strawberries

1 Tablespoon Local Honey (again Maple syrup can be used for a substitute)

1/2 Tablespoon Lime Juice

Shortcake Instructions

Preheat oven to 350 degrees

Mix wet ingredients until smooth

Add in dry ingredients and mix until combined

Pour into greased 8 X 11 baking dish.

Bake for 35 minutes or until golden

Remove from Oven and allow to cool completely

Slice and serve with Macerated Strawberries and Coconut Whipped Cream.

Macerated Strawberries Instructions

Slice Strawberries and put into bowl

Add Honey and Lime Juice and stir

Allow to sit while cake is baking and cooling.

Before serving mash with Pastry masher.

Drizzle over cake and top with Coconut Whipped cream.

This is my shortcake right out of the oven! You could eat it plain it is so good!