A Paleo-Friendly Strawberry Shortcake Recipe Your Friends Will Devour

Coconut Flour Strawberry Shortcake

From Paleo Hacks [1]

This yummy dessert is made in a skillet, making it a breeze to whip up!

For the Shortcake:
1/2 cup coconut flour
3 eggs
1/4 cup melted coconut oil
1/4 cup maple syrup (or sweetener of choice)
1/2 cup unsweetened coconut milk
1/4 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon vanilla extract

For the Topping:
1 14-ounce can coconut cream
2 tablespoons tapioca flour
1 pound fresh strawberries, quartered
1 tablespoon coconut sugar
Honey for drizzle

Make the coconut cream 6-8 hours ahead of time by blending the coconut cream with tapioca flour and chilling. This step is important to allow the cream to thicken.
When ready to make the shortcake, preheat the oven to 350ºF. Prepare a skillet or baking dish by greasing it with coconut oil and then set aside.
In a small bowl, sift together the coconut flour, baking powder and salt.
In a separate larger bowl, whisk the eggs with the coconut milk, coconut oil, maple syrup and vanilla extract. Slowly fold the dry ingredients into the wet ingredients.
Transfer the batter into the prepared skillet. It will be thick and wet. Using a spatula, spread the batter out in an even layer.
Bake 20-22 minutes until edges are browned and cake is set. You should be able to insert a toothpick clean in the middle when done.
Remove from the oven and cool 30 minutes to 1 hour.
While the shortcake cools, toss the strawberries in a bowl with the coconut sugar to allow the sugar to dissolve on the berries.
To assemble, scoop the coconut cream onto the shortcake and spread evenly. Top with strawberries and drizzle with honey as desired.
For optimal freshness, keep in the freezer, covered.