Spring has arrived and it’s the season for juicy and delicious strawberries.
And what better way to enjoy these beauties than in a Strawberry Shortcake?
When it comes to making this long-loved dessert, purists insist there is only ONE true shortcake: The old-fashioned, biscuit-like variety with a crunchy exterior and a hint of sweetness that allows the berries to take center stage.
And we agree!
Unfortunately, this old-fashioned favorite is typically rife with sugar and refined flour, making the strawberries the only part worth eating!
But that’s about to change…
Paleo Strawberry Shortcake: The Grain-Free, Low-Carb Version of an Old-Fashioned Favorite
Using our all-purpose grain-free, gluten-free Miracle Mix and a few other staple ingredients, we whipped up the purists-variety of this delicious dessert in just a few minutes.
You can either spread into a pan to create neat slices (as we’ve shown in the photos here) or you can simply drop the dough in serving-sized lumps onto the greased pan for a more rustic, free-form biscuit shortcake (“country style”).
And this super-simple recipe doesn’t just work for Paleo strawberry shortcake. The dough is also perfect for making fruit cobblers. Simply take your favorite cobbler recipe and substitute the quick dough using Miracle Mix for the topping – swapping out the unhealthy Bisquick or flour-based topping.
Paleo Strawberry Shortcake Recipe
Ripe strawberries are best for this recipe. They will macerate well, releasing their sweet juices, which you can sop up with the shortcake (guilt-free!).
Need another excuse to indulge? Each delicious serving provides 42% of the RDA for antioxidant vitamin C, as well as an excellent source of fiber and a good source of protein.
- 1 ¼ cup Miracle Mix
- 6 Tbsp. virgin coconut oil or butter, melted
- 2 tsp. vanilla extract
- 3 pastured eggs
- 1 Tbsp. organic cultured sour cream or coconut yogurt
- 2 cups organic strawberries, quartered
- 2 Tbsp. Coconut Sugar or Erythritol (for macerating strawberries)
- 1 Tbsp. fresh lemon juice
- Fresh organic whipped cream or Coconut Whipped Cream (see below)
- Grease an 8×8 pan and preheat oven to 350 F.
- Place strawberries in a non-reactive bowl and sprinkle with Coconut Sugar or Erythritol. Pour in lemon juice and toss to coat (this lets strawberries macerate). Set aside.
- In a medium bowl, whisk together eggs, oil, vanilla and sour cream or yogurt.
- Add Miracle Mix and stir well to combine.
- Scrape batter (it will be thick) into pan. Alternately, you can drop batter by large spoonfuls for a more rustic, biscuit-like shortcake.
- Bake for 20 minutes to golden.
- Let cool slightly, then top with berries and fresh organic whipped cream or Coconut Whipped Cream (recipe follows).
BONUS RECIPE: Coconut Whipped Cream
This quick and healthy dairy-free alternative to traditional whipped cream is simple to make. Add 1/2 tsp. organic vanilla extract or lemon extract for a flavorful twist.
- 1 can Native Forest Organic Coconut Milk (full fat!)
- 10 drops liquid stevia extract
- Place the can of coconut milk in the refrigerator and chill overnight.
- Place a medium-sized, deep metal mixing bowl and beaters in the freezer and chill.
- Remove coconut milk from refrigerator, but do not agitate – you want it to remain separated. Open the can and scoop off the cream layer that has risen to the top. Place cream in chilled bowl.
- Beat the coconut cream on high speed for 2-3 minutes or until fluffy peaks form.
- Add stevia drops while mixers are going to incorporate.