Strawberry Shortcake (paleo)

It is springtime - so of course my brain goes to fresh fruit treats!

I can’t help it. Easter is my favorite holiday and spring is my favorite season. Even in Hawaii you feel the change. The days get longer, the weather a bit warmer…it’s lovely.

Preparing for Easter day I wanted to make something I don’t normally bake. Strawberry shortcake seemed the perfect blend of freshness with a bit of something traditional yet special. Not something I make all the time. But maybe I should!

This recipe comes together super easy. One bowl and one cookie sheet. Perfection.

I hope you enjoy and please share the recipe with a friend. Happy Easter!

Print

With ImageWithout Image

Strawberry Shortcake

Yield: 6

Author: Martha Saunders

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

With Spring starting it made me think of fresh summer fruit and that lead me to strawberry shortcake. Enjoy

Ingredients

Strawberries

• 2 cups sliced strawberries
• 1-2 Tbsp coconut sugar

Shortcake

• 1 1/4 cups almond flour
• 1 cup hazelnut flour
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 2 eggs, room temperature
• 2 Tbsp extra virgin olive oil
• 1-2 Tbsp maple syrup

Instructions

Strawberries

1. Mix in a bowl until all strawberries are coated in the sugar.
2. Cover and refrigerate for at least an hour.

Shortcake

1. Prepare cookie sheet with unbleached parchment paper. Preheat oven to 350 degrees.
2. Mix flours, baking soda, and salt ingredients in a bowl and stir to combine.
3. Add the remaining ingredients and stir until well combined.
4. Scoop with large ice cream scoop onto cookie sheet. Flatten slightly with damp fingers.
5. You can top each with a 1/4 tsp of turbinado sugar for extra sweetness and crunch. Not necessary.
6. Bake for 15-16 minutes or until slightly golden brown on bottom.

Notes

For less nutty taste use all almond flour.

Nutrition Facts

Calories

498.47

Fat

41.83 g

Sat. Fat

3.49 g

Carbs

23.64 g

Fiber

8.17 g

Net carbs

15.48 g

Sugar

9.82 g

Protein

15.26 g

Sodium

326.65 mg

Cholesterol

54.56 mg