Do you love eating with the seasons? One of the things I enjoy about strolling through the local farm market is all the ideas I get from seeing what is being sold that day. It is like candy for the eyes, all the colors from the fresh produce and homemade items the vendors are selling, not to mention the interesting conversations you can have while there. It is a casual, happy, chatty place, and people are talking about one of the subjects I love most….good food! The farmers are so excited to talk about their food and let you taste their early spinach that is just like “butter” or describe to you how they used these gorgeous garlic scapes to make their dinner last night. (see the photo below, and you will see what I mean about a work of art! The garlic scapes look like an impressive sculpture!)
I had gone so long eating frozen strawberries and organic strawberries in the plastic cartons this winter. When I tasted these small, picked ripe from the vine that morning strawberries, and popped the first one in my mouth, I knew I had to make a recipe for Summertime Paleo Strawberry Shortcake.
This recipe contains all the elements that I find appealing. It is full of everything a strawberry shortcake should have, ripe juicy berries, sweetness, softness from the shortcake, cool whipped topping, and eye appeal.
Give it a try! You won’t be disappointed!
Paleo Strawberry Shortcake
At least four hours before serving the shortcake, place a can or two of full fat coconut milk in the refrigerator so the coconut cream rises to the top.
Preheat Oven 350º degrees. Grease a cookie sheet or line it with parchment paper. Set aside.
For the Strawberries:
3 Cups Red Ripe Strawberries, Cleaned and Sliced
2 Tablespoons of Clear or Raw Honey (clear if eating low fodmap)
2 Teaspoons Fresh Squeezed Lemon Juice
With a potato masher, mash the strawberries, honey and lemon juice leaving some pieces of berries. Set aside to release the juices.
For the Shortcakes:
1 1/2 Cups Superfine Almond Flour
1/3 Cup of Clear or Raw Honey (clear if eating low fodmap)
2 Pastured Eggs, yolks and whites separated
1/4 Cup of Coconut Oil, melted
Zest from 1/2 an Organic Lemon
1/2 Teaspoon Fresh Squeezed Lemon Juice
1/2 Teaspoon Pure Vanilla Extract
1/4 Teaspoon Sea Salt or Himalayan Pink Salt
1/2 Teaspoon Baking Soda
2 Cans of Refrigerated Full Fat Coconut Milk
In a medium stainless steel mixing bowl, beat the egg whites until stiff peaks form. Set aside.
In a large bowl with a hand held mixer, place the eggs, honey, vanilla, lemon zest, coconut oil, salt and lemon juice. Mix for three minutes until it is a thick, creamy ribbon of yellow.
Add in the Superfine Almond Flour and baking soda. Mix until incorporated with a hand held mixer.
With a rubber spatula, gently fold in the egg whites using a lift and fold motion from the outside of the bowl to the center. See demonstration here.
With a half cup measuring cup, scoop the batter onto the prepared cookie sheets, evenly distributing into four shortcakes. Bake in your preheated oven for 12 minutes or until starting to brown and a finger pressed into the top doesn’t leave an indention.
Remove from oven and cool.
Open the can of chilled coconut milk, and scoop off the cream on the top. Whisk briefly in a bowl.
To assemble the dessert: Cut one shortcake in half. Put one half on a plate. Top with some strawberry mixture. Add the other half of the shortcake, more strawberries and top it with whipped coconut cream.
A perfect Summertime dessert!