Servings: 8-10 Prep Time: 20 Min Cook Time: 30 Min Total Time: 50 Min

Ingredients For The Cake:

1/2 cup coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup pure maple syrup
1/2 cup softened coconut oil
2 tsp fresh lemon juice
5 large eggs, yolks and whites separated

Ingredients For The Coconut Whipped Cream:

2 cans of full fat coconut milk
1 Tbs of paleo compliant powdered sugar (find the recipe here)

Ingredients For The Strawberries:

1 lb of strawberries, rinsed and dried

Directions For The Cake:

Add coconut flour, baking soda and salt into a medium bow and whisk to combine.
Not add in pure maple syrup, coconut oil and lemon juice. Whisk to combine. Set aside.
Separate the egg whites from the yolks by adding the whites into a separate bowl and placing the yolks into your bowl with your cake batter ingredients. Mix in your yolks with your other cake batter ingredients.
With a hand mixer, whip your egg whites until light and fluffy. Small peaks should form and stay when lifting the mixer whisks out of your fluffed egg whites.
Next gently fold in your egg whites into your cake batter. This takes some time but be patient.
Pour your cake batter into a greased and parchment paper lined 8x8 baking dish. Bake at 350˚F for 25 - 30 minutes. Be sure to not over bake your cake. The results will be dry.
While your cake is baking take your washed strawberries and slice them as desired. I like to quarter mine. Place them in a bowl and set aside for future assembly.
Next make your whipped cream by adding the coconut cream (the white part that separated from the coconut water) to a cold mixing bowl. The cold bowl will help stabilize the coconut whipped cream.
Add 1 Tbs of paleo friendly powdered sugar and whip the coconut milk and powdered sugar until thick. This takes several minutes so be patient.

Assembly of the Strawberry Shortcake:

Allow your cake to completely cool before slicing.
If you plan on serving as a traditional shortcake simply slice the cake into 8 pieces. Cut each individual piece of cake horizontally so you have a top and a bottom. Plop a generous amount of the whipped cream in the center of the cake. Top the whipped cream with strawberries and then place the cake “top” on the whipped cream (like you’re building a sandwich).
If you want to make this into single serving sizes, slice your cake into 24 cubes. Taking an 8oz mason jar, put your cake cubes in the bottom of the jar. You can also slightly crumble the cake to crate a more even layer.
Once your cake is on the bottom of your mason jar add the whipped cream and smooth into one layer.
Next top with strawberries. Repeat until you have two layers in your jar. You should end with whipped cream and strawberries on top (see above video for clarity).
Store in the refrigerator until ready to serve.

Nutrition:

Calories: 284 Total Fat: 21g Saturated Fat: 17g Monounsaturated Fat: 1g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 93mg Sodium: 158mg Potassium: 104mg Total Carbohydrates: 19g Dietary Fiber: 3g Sugar: 14g Protein: 5g

Notes:

*Vegan Swap - Remove the egg and replace it with 5 flax eggs ( 1 Tbs flaxseed + 3 Tbs water . Let sit for 5 minutes to make one flax egg. To make 5 flax eggs add 5 Tbs of flax meal to 15 Tbs of water. Mix together and let sit for 5-10 minutes). Please note, the cake will taste just as delicious but be more dense.

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The BEST Strawberry Shortcake (Gluten Free + Nut Free)