Strawberry season is just beginning and I’m already reaping the benefits. These berries are so sweet, plump and juicy that I wonder why I even bother with them in winter months. I’m putting them in everything and finding excuses to eat a few after each meal. Because you have to embrace the fruit when it’s at it’s best.

To keep the berry supply going all year I’ll freeze the fresh ones so I won’t have to resort to the grocery store frozen bags.

This recipe highlights the sweetness of the strawberries. I used coconut milk to make the whipped cream and plantains are the secret ingredient behind the gluten-free shortcakes.

Watch How to Make Dairy-free Whipped Cream HERE.

Enjoy!

Strawberry Shortcake (Paleo and Gluten-free)

Strawberry Shortcake (Paleo and Gluten-free)

Strawberry Shortcake (Paleo and Gluten-free)

Strawberry Shortcake (Paleo and Gluten-free)

Strawberry Shortcake (Gluten-free and Dairy Free)
Serves 6
A paleo version of Strawberry Shortcake with coconut milk whipped cream and nut-free shortcakes.
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 cups strawberries - hulled and halved
  2. Shortcakes
  3. 8 ounces ripe yellow plantain - chopped
  4. 3 ½ tbsp coconut flour
  5. 1 tbsp coconut oil - melted
  6. ½ cup arrowroot starch
  7. 2 tbsp warm water 
½ tbsp gelatin
  8. ¾ tsp baking soda
  9. ½ tsp vanilla
  10. ¼ tsp salt
  11. 1 tbsp honey
  12. Dairy-free Whipped Cream
  13. 1 can full fat coconut milk
  14. 1 tsp vanilla
Instructions
  1. Preheat oven to 375 degrees.
  2. For the shortcakes, pulse the chopped plantain in a food processor. Once well blended, add in all other ingredients. Pulse on high 5 minutes and periodically scrape down the sides to ensure all is incorporated. Blend until the dough forms.
  3. Line a baking sheet with parchment paper. Dip hands in arrowroot to prevent dough from sticking to fingers then shape into desired biscuit sizes. Use ¼ cup dough per biscuit.
  4. Place 1 inch apart on baking sheet. Bake 20 minutes.
  5. Allow to cool completely, 30 minutes.
  6. For the whipped cream, open the coconut milk can from the bottom. Pour out the water and save for another recipe. Then spoon out the cream in a mixing bowl. Add vanilla and whip for 1-2 minutes.
  7. Assemble the dessert by cutting the biscuits in half lengthwise and placing the bottom half on a plate. Layer with strawberries, whipped cream, and the biscuit top. Then add some more whipped cream and a few strawberries on top.
Sparkle Kitchen https://sparklekitchen.com/
Strawberry Shortcake (Paleo and Gluten-free)

Leave a Reply