Strawberry Shortcakes with Vanilla Maple Coconut Cream {Paleo}

Let’s face it—pecans are amazing, fresh strawberries are divine and maple syrup can make anything taste like a party. This shortcake base turns out beautifully and being subtly sweet and soft, pairs perfectly with the fresh strawberries and maple coconut cream.

This gorgeous dessert is so impressive in its appearance that it can be proudly presented at any occasion, and will be pleasing to any palate. Your guests will not even notice that it is grain free. My husband, who is not a grain-free baked-goods fan, thought the cake was delicious—though he did have ice cream instead of the coconut cream (he is not a coconut cream fan).

shortcake

Enjoy a dessert can be whipped up in less than 30 minutes and cater for many food allergies and special diets—being dairy free, grain free, gluten free and refined sugar free.

Tweet: Amazing #paleo #glutenfree #grainfree #Strawberry Shortcakes in less than 30 minutes! http://ctt.ec/A_2C2+Tweet: Amazing #paleo #glutenfree #grainfree #Strawberry Shortcakes in less than 30 minutes! http://ctt.ec/A_2C2+

So these are not strawberry pancakes—but regardless, while you are making these you should really watch this short little video and fill your mind with this catchy tune. You can replace the word “pancakes” with “shortcakes” if it puts your mind at ease. I watched this clever little example of my slightly twisted sense of humour first of all about 5 years ago and I have had it stuck in my head ever since.

You are welcome.

Now, to the sweet business…

Strawberry Shortcakes

Ingredients

1 cup pecans, finely ground

80ml coconut oil

3 tbsp honey

4 tbsp coconut flour

½ tsp baking powder

Generous pinch of salt

1 egg

approx.. 300g fresh strawberries

 Method

  1. Pulse pecans into a fine texture in a food processor.
  2. Add coconut flour, salt and baking powder to the processor and blend.
  3. Add coconut oil, egg and honey to food processor and blend well. This should be a very sticky—and delicious!—mixture.
  4. Line the bottom of a loaf tin with baking paper and grease the sides with coconut oil or butter.
  5. Bake @ 180 for 15 minutes
  6. Let cool for 5 minutes, then gently remove the cake.
  7. Cut into desired serving size.
  8. Top each piece with sliced strawberries.
  9. Serve immediately with Vanilla Maple Coconut Cream.

shortcakes 3

This recipe was featured on Real Food Friday!

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22 thoughts on “Strawberry Shortcakes with Vanilla Maple Coconut Cream {Paleo}

  1. Yum! What a great recipe and boy does it sound delicious. Love the Vanilla Maple Coconut Cream topping too. Thanks for sharing on Real Food Fridays Blog Hop. I will pin.

    Like

  2. That video. It’s funny what gets stuck in your head,
    These look delish and I really appreciate you bringing this treat to The Yuck Stops Here recipe link party this week. I’ve pinned and stumbled & hope you’ll drop by again next week with another delicous dish! HUGS

    Like

  3. Just a note to let you know that I choose your post on Strawberry Shortcake with Maple Vanilla Cream as one of my features for this weeks Real Food Fridays Blog Hop. Have a healthy happy day and looking forward to seeing you each week.

    Like

  4. Pingback: Sunday Snippets

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