Paleo Strawberry Shortcake

Paleo Strawberry Shortcake


Shortcake Ingredients
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 1/4 cup coconut oil, melted and cooled
  • 1 vanilla bean, or 1/2 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup almond or cashew milk
Topping Ingredients
  • 3-4 cups strawberries
  • 1 tbsp honey
  • Julie’s Real Cashew Butter


  1. Heat oven to 350 degrees. Grease a 9 inch baking dish with coconut oil spray and set aside.
  2. Whisk eggs, coconut oil, vanilla, maple syrup and almond or cashew milk in a bowl. Add wet and dry ingredients to food processor and process until fully combined. Pour batter into greased baking dish and bake at 350 degrees for 25-30 minutes, or until edges are slightly browned and center is set. Let cool.
  3. Cook approximately 2 – 2.5 cups of strawberries on the stove over medium heat until thick and bubbly, approximately 20 minutes. Stir in one tbsp of honey and let cool.
  4. In a food processor, combine cooked strawberries and one jar of Julie’s Real Cashew Butter (either Cinnamon Vanilla Bean or Coconut Vanilla Bean) and process until smooth. Spread strawberry cashew butter mixture on top of shortcake. Top to sliced strawberries and refrigerate until ready to serve. Best served cold!

    Approximately 9 servings


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