RECIPES

Grain free Berry Shortcake

June 29, 2016

The Fourth of July is fast approaching, and I want to share an easy and patriotic treat with you all. This Berry Shortcake is a healthier take on the all american OG Strawberry Shortcake. It’s light and delicious and is dressed in red white and blue. Wether your throwing a traditional barbecue, or a fancier Fourth of July affair, you can’t go wrong with this dessert. It is suitable for anyone on a gluten-free, dairy-free, Paleo, SCD or GAPS diet. It is not suitable for vegans because coconut flour requires egg as a binder. Sorry my vegan friends! More for you guys coming! For the rest of you, this is a must try dessert. So much yum.

Berry Shortcake Ingredients

1/2 cup Coconut Flour

4 eggs

1/2 cup Grapeseed oil

1/2 cup honey (If your diet allows, you can use Agave for a more traditional vanilla cake flavor)

1/4 tsp baking soda

1/2 tsp salt

1 TBSP vanilla extract

Preheat oven to 350 degrees.

Combine wet ingredients and mix. Sift in dry ingredients and whisk well. Pour into silicone or paper cupcake cups. I prefer silicone because they are reusable and so easy to peel off after baking. Also with silicone you don’t need a cupcake tin, with paper you will need a cupcake tin to hold the paper cups in.

Bake for 15-20 minutes

Let cool before dressing.

Makes 8-10 cupcakes

Ingredients for toppings

Paleo whipped cream, click HERE for the recipe (double the original recipe)

1 cup strawberries

1 cup blueberries

Half a lemon

Slice strawberries vertically to maintain their beautiful shape. Squeeze a little lemon juice on the strawberries to prevent oxidation and keep them fresh.

Putting it all together

berry shortcake

 

Turn cupcake upside-down and slice the bottom of the cupcake off (roughly 1/3 to 1/2 of the overall thickness).

Put a generous dollop of Paleo whipped cream on each one. Top with berries and the cupcake topper you sliced off can go back on top or can be leaned against the side which is how I like it.

Voila!

INjoy!

xo

 

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  • elaine s June 29, 2016 at 4:53 am

    if i have time i’m going to make this for breakfast today! the kids will scream w/excitement!

    • PlumJoyful June 30, 2016 at 9:35 am

      OMG that’s awesome! I want that for breakfast!!! Can I come over?

  • Pamela Poitier June 29, 2016 at 7:13 am

    Love this recipe I really hope to try it. It’s so wonderful to be mindful of what I’m eating and at the same time not miss our on the wonderful dishes I loved as a child. Thanks for this love the whole idea and I can stay on my chosen diet yeah!
    I have some cassava flour can you suggest what recipes it can be used for any ideas?

    • PlumJoyful June 30, 2016 at 9:34 am

      Ooooo Cassava flour! I haven’t baked with it yet so you just gave me a new challenge! Stay tuned!xo