Time to enjoy the best of food with this Paleo Strawberry Shortcake Recipe. Thanks to our partnership with Eggland’s Best we are able to bring you this delicious Paleo, Gluten Free, and Diary Free dessert to start your spring favorite recipes off right!
Spring is technically here, even if the weather doesn’t feel like cooperating! And my favorite Spring dessert is a nice Strawberry Shortcake. But lately we have to take care in what we eat; so we decided to switch things up and try a Paleo Strawberry Shortcake. Made from wholesome natural ingredients, no sugars, no gluten and all natural. It is a the perfect spring dessert you can feel good about!
Paleo Strawberry Shortcake
A few weeks ago the husband visited with a specialist to discuss some health issues he’s been having. It’s been decided that he needs to try a gluten free diet for a while and see if that will clear up his struggles. Now when you are faced with the term “you need to eat gluten free” it can be overwhelming! Gluten is in almost everything that we normally keep in our home.
My first thought was, “AHHHHHHH!!!”
And it is more than just gluten he can’t have. No more corn, or oatmeal either! So I’m pretty limited. And at first was feeling quite frustrated and restricted.
Then he said one word that opened up the world and relieved a lot of stress. PALEO! Well I have dabbled in Paleo cooking a number of times. And while I never fully converted to paleo, there are quite a number of dishes and meals that are paleo friendly that I can easily do that we love! And the food always tastes amazing (another important factor for this foodie)!
So I opened my favorite Paleo Cooking book – Make It Paleo (referral link). Seriously if you want to look into Paleo eating this is my absolute favorite! It has great recipes, that are full of flavor and easy to make. Plus great photos! Anyway, I was inspired by the Strawberry Shortcake Cupcake recipe in this book. And I started with the basics and then altered it a little with what we had on hand and how to make it fit for our family!
As we have been cooking Paleo, One thing I learned quickly is I have to keep a large supply of high quality eggs on supply!
So since we are being more particular in the foods we eat to see if we can overcome our current health struggles, we are taking note on the quality of our foods. Which is why I love Eggland’s Best! You get quality eggs that are from hormone free chickens! No additives or such in these eggs!
By choosing Eggland’s Best eggs over ordinary eggs, you are getting an egg that is fresher, tastes better, and contains more vitamins and nutrients. Compared to ordinary eggs, each Eggland’s Best egg offers four times more vitamin D, more than double the omega-3s, and contains 25% less saturated fat.
- 6 Eggland's Best Eggs
- 1/2 Cup Pure Locally sourced Honey (if you don't have any 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
- 10 Large Hulled and sliced strawberries
- 1 Tablespoon Local Honey (again Maple syrup can be used for a substitute)
- 1/2 Tablespoon Lime Juice
- 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.
- 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.
Begin first by combining the wet ingredients into a bowl and mixing until smooth.
Add in the dry ingredients and mix. Spread into a greased 8 X 11 Cake dish. Then bake 35 minutes. Allow to cool.
While it is cooking and cooling you can create the Macerated Strawberries. By the time the cake is ready the strawberries will be ready as well.
You can also whip up the Coconut Whipped Cream. This is the perfect final touch to the Paleo Strawberry Shortcake. It is also gluten free, paleo friendly, vegan friendly, and dairy free! And it tastes amazing! Extra light and fluffy. So go grab our Coconut Whipped Cream recipe!
To begin building the perfect favorite dessert, start by placing a small piece of cake on a plate.
Then spread a small layer of coconut whipped cream on top. Then drizzle with the macerated strawberries.
Place another small piece of cake on top.
Spread a little more coconut whipped cream on top, drizzle more macerated strawberries.
Top with a dollop of Coconut whipped cream, a sliced strawberry and garnish with mint leaves.
Serve and enjoy!
The best part about this Paleo strawberry shortcake is that it still fits within the husband’s dietary restrictions, but offers a delicious dessert the entire family can enjoy. Even the kids loved this recipe and Miss Jade went back for seconds and then thirds!
The cake is still light and moist. Full of flavor. But yet not too sweet. The Macerated strawberries offer the perfect fresh fruit flavor and again not overloaded with sweetness.
You can still enjoy a classic favorite dessert while at the same time feeling great about what you are eating, knowing it is all natural and made from the best ingredients! Gluten free for anyone that needs to watch their gluten in take. And it is easy on the stomach and full of protein from the Eggland’s Best eggs!
Want another great recipe to use Eggland’s Best Eggs? Try this Kid Friendly French Toast!
Get in on the fun with Eggland’s Best “America’s Best Recipe” contest!
Eggland’s Best will be accepting entries for the 2016 Eggland’s Best “America’s Best Recipe” Contest from February 8 to April 29. All recipes will be judged based on creativity, inspiration behind the local ingredient used, and the integration of that ingredient into the recipe. Winners will be announced December 13.
- Grand Prize winner will receive $10,000 and a year supply of Eggland’s Best eggs
- Regional winners will receive $1,000 and a year supply of Eggland’s Best eggs
- Best in State winners will receive a year supply of Eggland’s Best eggs
I used our locally produced HONEY! Man, our local bee keepers make the best honey! It is from local farmers Market and since it is produced from local plants it really packs a great flavor and aids in relieving allergy suffering. Plus again, I know that doesn’t have any artificial fillers or additives.
You can visit the Eggland’s Best website to find more information about the 2016 Eggland’s Best “America’s Best Recipe” Contest.
Win a $25 Gift Card and Eggland’s Best Eggs!
- Enter to win a $25 Gift Card and a coupon for a dozen Eggland’s Best Eggs
- Open to USA
- Closes April 7, 2016 11:59PM EST