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.
Paleo Strawberry Shortcake with Lime Coconut Cream
Ingredients
Shortcakes
- 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
Lime Coconut Cream
- 1 13.5-ounce can full fat coconut milk refrigerated overnight
- 1 teaspoon vanilla extract
- 2 teaspoons honey to taste
- 2 limes zested
Strawberries
- 1 quart strawberries sliced
Instructions
- 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.
- Coconut 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.
[email protected]
May 18 at 8:13 amThis looks awesome! Can’t wait to try it!!
Lisa
May 18 at 11:53 amThanks! Hope you like it!
carol
August 28 at 4:10 pmWhat about a different flour than almond. Alert says 3cups is too much almond and will cause serious thyroid disease. It totals too many almonds.
Jennifer
May 18 at 8:24 amWOW! That looks AMAZING!! Stopping in from Saturday Sharefest!
Lisa
May 18 at 11:55 amIt’s so easy too – perfect for strawberry season! Thanks for stopping in!
[email protected]
May 18 at 10:56 amOMG. That looks delicious. I would have never thought it would be Paleo. I’m gonna have to try. Thanks for visiting my blog earlier. Have a great weekend.
Lisa
May 18 at 11:57 amThis is one of my favorites – I love strawberries. Thanks for visiting!
CarliAlice (@CarliAlice)
May 18 at 7:15 pmThis is so great and dairy free- totally love this recipe. The only question — is there any way to replace the coconut milk for something like rice milk?
Lisa
May 20 at 11:09 amI don’t know if you can whip rice milk. You could try replacing the coconut whipped cream with cashew cream.
Lisa
May 20 at 11:07 amThanks! 🙂
pamstriker60
June 8 at 6:02 pmMade these for supper…..wholly yum! Thank you!!
Lisa
June 8 at 6:36 pmAwesome! I’m so glad you liked them!
Niki
August 9 at 8:28 pmMy daughter wanted strawberry shortcake for her birthday and between me being paleo and another daughter who is gluten free, this seemed the perfect option. O.M.G. Freakin’ awesome! All four of my children and 5 of my neighbors REALLY loved it. Awesome job developing this recipe…I wouldn’t change a thing. Oh…we do prefer our strawberry shortcake with macerated strawberries instead of fresh, so I kept it paleo by using coconut palm sugar as the juicing agent.
Lisa
August 12 at 12:23 pmThank you! I’m so glad everyone enjoyed this recipe! Strawberry shortcake is one of my favorites too.
Celeste Amaral
August 1 at 10:25 pmGreat recipe. I tried it with strawberries and most recently substituted blackberries for the strawberries. Both berries worked great. I will add this one to my recipe repertoire.
Lisa
August 4 at 9:46 amThanks, Celeste! I love it with blackberries too – I think this recipe works with just about any fruit.
maxine
October 11 at 4:34 amWondering what I could use instead of almond flour? Not allowed nuts at work and this looks like a great snack
Lisa
October 11 at 2:38 pmI haven’t tested it, but sunflower seed flour is a common substitute for almond flour. Here’s a link on how to make sun-flour from The Kitchn.
Lydya
March 9 at 6:02 pmHi what can I replace the eggs with? My friend’s son is allergic to eggs
Sabrina B
May 26 at 10:40 amLove coconut lime flavor so this got my attention, also nice tip about the storing the coconut milk in the refrigerator and love that the cake has been paleo-ed! Don’t miss the too-sweet traditional shortcake anyway, so thank you for this!
Kit
March 6 at 9:04 pmLooks heavenly! Ill have this this afternoon with my keto-friendly berry smoothie.