Strawberries with Coconut Shortcake

Name: Strawberries with Coconut Shortcake
Total time: 45 min
Ingredients: 2 lbs. strawberries, sliced; 1⁄3 cup melted coconut oil; 1⁄2 cup coconut sugar, divided; 6 large eggs; 1⁄2 tsp. all-natural sea salt; 1⁄2 tsp. vanilla extract; 1⁄2 cup coconut flour; 1⁄2 tsp. baking soda; 1 cup coconut cream, divided

Shop Ingredients

This is like classic strawberry shortcake—without as much refined sugar! This version of the classic dessert is much easier to digest.

Serves: 8Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 8

Ingredients

2 lbs. strawberries, sliced
1⁄3 cup melted coconut oil
1⁄2 cup coconut sugar, divided
6 large eggs
1⁄2 tsp. all-natural sea salt
1⁄2 tsp. vanilla extract
1⁄2 cup coconut flour
1⁄2 tsp. baking soda
1 cup coconut cream, divided

Directions

Step 1
Preheat oven to 400°F. Grease and flour a 12-cup muffin pan.
Step 2
Combine strawberries and 1⁄4 cup coconut sugar and let sit while making shortcakes.
Step 3
In a medium bowl, mix coconut oil, eggs, remaining coconut sugar, salt, and vanilla.
Step 4
Add coconut flour and baking soda and stir to make a batter. Pour into prepared muffin pan, filling each cup about halfway.
Step 5
Bake for about 15 minutes, or until golden brown. Remove shortcakes from pan and let cool on a wire rack for 10 to 15 minutes.
Step 6
Cut shortcakes in half. Spoon 1⁄4 cup strawberries with their juice on bottom halves and replace shortcake tops. Top shortcakes with more strawberries and 2 tablespoons coconut cream. Serve.