Looking for an easy, beautiful and light summer dessert? Moist, spongy, lower in carbohydrates, dairy-free, grain-free, refined-sugar free. This Paleo Strawberry Shortcake Cake is a must make this summer season! The best way to enjoy fresh, bursting with flavors seasonal strawberries.
Paleo strawberry shortcake cake with coconut milk, whipped cream and fresh strawberries. Doesn’t it already sound amazing? The best part is an easy preparation. It literally takes 10 minutes to whip up the cake batter and put it in the oven!
HOW TO MAKE THIS SUMMER PALEO STRAWBERRY SHORTCAKE CAKE:
To put together this pretty summer cake, you start by baking up two 6-inch cakes. I used these 6-inch cake pans! If you have two cake pans, divide the batter in half and bake them together at the same time. If you own just one, you’ll need to bake one at a time. Feel free to make a one layer cake, by baking the whole batter in a bigger pan! To make the cake, I used my three favorite grain-free flours. Almond, arrowroot and coconut flour. They make the cake light, moist and delicious. What’s more, they’re high in protein, healthy fats, nutrients and fiber.
Let’s get to the toppings, because that’s where the magic happens.
HOW TO MAKE THE COCONUT WHIPPED CREAM:
The cake is layered with coconut whipped cream and fresh strawberries. The coconut whipped cream is to die for. It’s thick, rich, creamy and delicious, with a slight hint of coconut. Heaven. There’s a few things you need to remember when making a coconut whipped cream.
First, the coconut milk must be cold. That’s when the thick cream separates. Don’t forget to pop it in the fridge a night before! What I like to do, is always store a couple of cans in the fridge. Some of the coconut milks won’t solidify into two layers. I tried different brands and I found that this one works the best of all! What’s more, you’ll need to sweeten it up slightly. I like to use either a maple syrup or birch xylitol. Once you place coconut cream and sweetener in the bowl, all you need to do is mix with with an electrical mixer for about one minute (until creamy).
THERE’S NO STRAWBERRY SHORTCAKE WITHOUT FRESH STRAWBERRIES:
Since we currently have a strawberry season, you can get the best strawberries out there! Juicy, sweet and flavorful. YUM. This recipe is a great way to use them up!
If you love this paleo lemon raspberry cake you need to check out this paleo blueberry naked cake with cashew frosting.
If you make this healthy summer cake yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!
1/2 cup arrowroot flour 3 tbsp coconut flour 3 large eggs, room temperature 1/3 cup maple syrup 1/4 cup melted coconut oil, room temperature + more for greasing pan 3/4 tsp baking soda 1 tsp lemon juice 1/2 tsp lemon zest pinch of pink himalayan salt 1 can coconut milk, refrigerated overnight 1 tbsp maple syrup or more strawberries, sliced
Ingredients
PALEO STRAWBERRY SHORTCAKE CAKE:
COCONUT WHIPPED CREAM:
Instructions
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