Paleo Strawberry Shortcakes (Bite Sized)

Paleo Strawberry Shortcakes (Bite Sized)

I am starting Chris Kresser’s 30 Day Reset tomorrow, so I took this weekend to indulge in a few things that I won’t be consuming for the next 30 days – such as, cocktails, cheese and Paleo treats! I’ll miss these things… but, I also look forward to having more energy and achieving some of my fitness goals.

A couple of weekends ago, I whipped up this coconut flour cake for breakfast. I shared it with you on Facebook and the feedback was really good. So, I worked on it some more and turned it into these Bite Sized Paleo Strawberry Shortcakes.

These little bite-sized strawberry shortcakes will make a perfect Valentine’s Day dessert. They are really easy to make and require that you use a minimal amount of dishes. All things key in my book!

I also love that they are mini, it helps me to not pig out. I have no will power when it comes to treats. That is one of the reasons why I rarely bake. And because baking is so messy! At least when I do it.

I highly recommend choosing organic strawberries for this recipe, as strawberries are really high in pesticide residue. They are so high, that if they aren’t organic, I won’t eat them, seriously.

Paleo Strawberry Shortcakes (Bite Sized)

Makes 26 to 28

Special Equipment
Mini muffin pan

You will also need to make whipped cream for this recipe. You can find my recipe for Honey Whipped Cream here and for Coconut Whipped Cream in 30 seconds here.

Ingredients
4 eggs
1 cup of coconut cream (I use this one; you can substitute coconut milk, but I think the results are better with the cream)
2 tablespoons raw honey
2 teaspoons vanilla extract (I use this one)
½ cup coconut flour,  sifted (I use this one)
1/8 teaspoon sea salt
1/2 teaspoon baking soda (I use this one)
coconut oil for greasing baking dish (I use this one)
1 pint strawberries, sliced
Coconut whipped cream (find the recipe here)

1. Preheat oven to 350F.
2. Whisk eggs, raw honey, coconut cream and vanilla together.
3. Add coconut flour and allow the batter to sit for about 5 minutes, so the coconut flour can absorb the dry ingredients. Meanwhile, grease your baking dish with coconut oil.
4. Now, mix in the baking soda and sea salt. Make sure that it is thoroughly mixed. Place a heaping tablespoon of batter into each cup of your mini muffin pan. Fill the cups until they are almost full, but have a little room left at the top.
5. Cook for about 18 minutes or until a toothpick inserted comes out clean.
6. After they have cooked, remove them from the pan and set on a wiring cooling rack. Allow to cool for 10 minutes.
7. While your shortcakes are cooling, make the whipped cream.
8. Use a serrated knife to cut the shortcakes in half horizontally.
9. Place a dollop of whipped cream on one half of the shortcake, add a couple of slices of strawberries and then another piece of muffin on top.
10. Serve immediately or store in the refrigerator.