Since strawberry season is coming to a sad end, I thought I would embrace them one last time with this awesome Paleo Strawberry Shortcake recipe! A childhood favorite of mine made healthy and delicious. Sweetened with only 1 Tablespoon of maple syrup, they are the perfect amount of sweetness. So good I honestly ate for breakfast the day after I made them. Give them a try while the strawberries are still great!

Ingredients:

Shortcake:

2 cups almond flour
1/2 cup coconut flour
1/4 tsp sea salt
1 tsp vanilla
1/4 cup melted coconut oil
1 TB maple syrup
2 eggs
1/2 tsp baking soda

Strawberries:

1 container of strawberries
Lemon

Coconut Cream:

1 container of coconut cream or 2 containers of full fat coconut milk REFRIGERATED OVER NIGHT

Instructions:

Refrigerate the coconut cream overnight
Chill a metal mixing bowl in freezer before starting to cook.
Preheat the oven to 350 degrees
combine the dry ingredients of the shortcake. Once combined mix in the wet ingredients until it forms a dough.
On a greased baking sheet ball up the dough into 6 biscuit shapes. Bake for 20 minutes or until cooked through.
While those are baking slice your strawberries. In a pot over medium heat add your strawberries and lemon juice and stir until syrupy. Around 5-10 minutes.
In a chilled metal mixing bowl put the cream of the milk into the bowl. ONLY THE CREAM, so the part that is solid, and discard the water at the bottom. Whip on high until it becomes cream like.
Slice and assemble the shortcake and enjoy!