Description
This healthy strawberry shortcake reimagines the classic dessert into a guilt-free delight that’s easy to make and packed with nutrients. Perfect for satisfying your sweet cravings any day of the week.
Ingredients
Scale
- 2 cups almond flour
- ¼ cup coconut flour
- 3 tablespoons maple syrup (or honey)
- ¼ cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 4 cups fresh strawberries, hulled and sliced
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 can full-fat coconut milk, refrigerated overnight
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup (optional)
Instructions
- In a medium bowl, combine sliced strawberries with maple syrup, lemon juice, and vanilla extract. Gently toss to coat and set aside to macerate.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, baking soda, and sea salt.
- In another bowl, whisk the eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until a soft dough forms.
- Using a ¼-cup scoop or large spoon, portion the dough onto the prepared baking sheet and gently flatten each mound.
- Bake for 12–15 minutes, until edges are golden and centers are set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Open the chilled coconut milk without shaking. Scoop out the solid cream into a chilled bowl.
- Beat the coconut cream with an electric mixer for 2–3 minutes until fluffy. Add vanilla extract and maple syrup (if using), and beat for another minute.
- To assemble, slice each shortcake in half, fill with macerated strawberries and coconut whipped cream, then top with the other half. Garnish as desired.
Notes
- Chill the dough for 20 minutes before baking for fluffier shortcakes.
- Use ripe, fragrant strawberries for the best flavor.
- Chill your mixing bowl and beaters before whipping the coconut cream for better volume.
- You can prepare the shortcakes up to 2 days ahead and store them in an airtight container.
- Serve warm or at room temperature for optimal texture.
- Store the components separately and assemble just before serving to maintain freshness.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 285
- Sugar: 10
- Sodium: N/A
- Fat: 21
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 18
- Fiber: 6
- Protein: 7
- Cholesterol: N/A
Keywords: healthy strawberry shortcake, guilt-free dessert, gluten-free, paleo-friendly, homemade dessert, easy strawberry shortcake