This recipe brings me right back to my childhood. My mom used to make strawberry shortcake as soon as the weather got nice every year. This is, hands down, my favorite paleo dessert right now so I hope you enjoy it as much as I do.
For the biscuits:
- 1/3 cup coconut flour
- 4 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla extract.
Thats it. Easy enough to throw together on a weeknight! Preheat your oven to 400F and mix everything together. Now a lot of people tell you to combine the dry ingredients and whisk the wet, then sift one into the other, blah blah, blah. I don’t do that, just throw it all together and combine well and you should be fine. All those extra steps just mean more dishes to wash.
Drop them onto a parchment lined cookie sheet and bake for 15-20 minutes. When you check them, they should be brown on the bottom and very firm on the top with golden brown edges. Once the biscuits are done move them to a wire rack to cool. Don’t skip this step or else they could get pretty soggy, if you have worked with coconut flour before you know how well it soaks up liquids. If you are not going to use all four of these right away store them on a wire rack on your counter or in the microwave, do not cover them up.
- 2lb Sliced strawberries
- Stevia or honey (just a small amount to taste)
- Heavy Cream
Put the berries and sweetener in a bowl and let them marinate in the fridge for a few hours or overnight. When you’re ready to serve whip up some heavy cream and divide the toppings evenly and enjoy.