I found some beautiful strawberries at the farm market and was inspired to make this easy paleo strawberry shortcake with lime-infused coconut cream. The combination of sweet strawberries, zesty lime and whipped coconut cream is a revelation.
This dessert is really quick to put together with a little advance planning. You can make the shortcakes ahead and freeze them until needed. To thaw, put them in a cold oven and turn the oven on to 300 degrees. They can thaw while you whip the coconut cream and slice the strawberries. I like to do this while dinner is cooking, so everything is ready for quick assembly after dinner.
Another tip is to keep an unopened can or two of full fat coconut milk in the refrigerator. This way it’s already chilled and you can make the whipped coconut cream in about five minutes. Easy paleo strawberry shortcake with lime coconut cream is a great dessert any day of the week.
- 300 grams almond flour (about 3 cups)
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 eggs
- 2 tablespoons honey
- 1 tablespoons fresh lime juice
- 1 13.5-ounce can full fat coconut milk, refrigerated overnight
- 1 teaspoon vanilla extract
- 2 teaspoons honey, to taste
- 2 limes, zested
- 1 quart strawberries, sliced
- Shortcakes: Preheat oven to 325 degrees. Combine almond flour, baking soda, and salt in a large bowl. Make a well in the center and add eggs, 2 tablespoons honey and lime juice. Stir dough until well combined. Drop by large spoonfuls onto baking sheet lined with parchment paper. Bake until golden brown, 15-20 minutes. Cool completely on wire rack.
- Whipped cream: Open bottom of can of coconut milk and pour off liquid. Scoop coconut cream into bowl and beat with hand mixer until it is the consistency of whipped cream. Add vanilla and honey to taste, and beat until combined. Fold in zest of one lime. Refrigerate until ready to serve.
- Assembly: Split the shortcakes and layer with sliced strawberries and whipped coconut cream. Garnish with remaining lime zest.