Paleo Strawberry Shortcake Cake with Coconut Whipped Cream

Looking for an easy, beautiful and light summer dessert? Moist, spongy, lower in carbohydrates, dairy-free, grain-free, refined-sugar free. This Paleo Strawberry Shortcake Cake is a must make this summer season! The best way to enjoy fresh, bursting with flavors seasonal strawberries.

Paleo strawberry shortcake cake with coconut milk, whipped cream and fresh strawberries. Doesn’t it already sound amazing? The best part is an easy preparation. It literally takes 10 minutes to whip up the cake batter and put it in the oven!

HOW TO MAKE THIS SUMMER PALEO STRAWBERRY SHORTCAKE CAKE:

To put together this pretty summer cake, you start by baking up two 6-inch cakes. I used these 6-inch cake pans! If you have two cake pans, divide the batter in half and bake them together at the same time. If you own just one, you’ll need to bake one at a time. Feel free to make a one layer cake, by baking the whole batter in a bigger pan! To make the cake, I used my three favorite grain-free flours. Almond, arrowroot and coconut flour. They make the cake light, moist and delicious. What’s more, they’re high in protein, healthy fats, nutrients and fiber.

Let’s get to the toppings, because that’s where the magic happens.

HOW TO MAKE THE COCONUT WHIPPED CREAM:

The cake is layered with coconut whipped cream and fresh strawberries. The coconut whipped cream is to die for. It’s thick, rich, creamy and delicious, with a slight hint of coconut. Heaven. There’s a few things you need to remember when making a coconut whipped cream.

First, the coconut milk must be cold. That’s when the thick cream separates. Don’t forget to pop it in the fridge a night before! What I like to do, is always store a couple of cans in the fridge. Some of the coconut milks won’t solidify into two layers. I tried different brands and I found that this one works the best of all! What’s more, you’ll need to sweeten it up slightly. I like to use either a maple syrup or birch xylitol. Once you place coconut cream and sweetener in the bowl, all you need to do is mix with with an electrical mixer for about one minute (until creamy).

THERE’S NO STRAWBERRY SHORTCAKE WITHOUT FRESH STRAWBERRIES:

Since we currently have a strawberry season, you can get the best strawberries out there! Juicy, sweet and flavorful. YUM. This recipe is a great way to use them up!

If you love this paleo lemon raspberry cake you need to check out this paleo blueberry naked cake with cashew frosting.

If you make this healthy summer cake yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!

Paleo Strawberry Shortcake Cake with Coconut Whipped Cream

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Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 6 voted )

Ingredients

PALEO STRAWBERRY SHORTCAKE CAKE:

1 cup almond flour

1/2 cup arrowroot flour

3 tbsp coconut flour

3 large eggs, room temperature

1/3 cup maple syrup

1/4 cup melted coconut oil, room temperature + more for greasing pan

3/4 tsp baking soda

1 tsp lemon juice

1/2 tsp lemon zest

pinch of pink himalayan salt

COCONUT WHIPPED CREAM:

1 can coconut milk, refrigerated overnight

1 tbsp maple syrup or more

Toppings:

strawberries, sliced

Instructions

1. Preheat oven to 350F/180C. Grease two or one 6-inch cake pan and line with a parchment paper. You can also use a bigger size pan for a one layer cake.
2. In a bowl, place eggs, maple syrup, coconut oil lemon juice and zest. Mix well using a whisk or mixer.
3. Add almond, arrowroot and coconut flour, soda and pink salt. Mix until combined.
4. Divide the batter in two equal parts. If you have two pans, divide the batter between two of them. If not, pour one half into a pan.
5. Place in the oven and bake until toothpick inserted in the middle comes out clean (15-20 minutes).
6. Repeat with another half. Let it cool.
7. Prepare the coconut whipped cream.
8. Place the thick part of coconut milk and maple syrup in a bowl. Mix using electrical mixer until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.
9. To assemble: Place the first 6-inch cake on a plate or cake stand. Top it off with half of the coconut whipped cream and sliced strawberries. Place the second cake on top and spread the rest of coconut cream on top. Decorate the top with strawberries.
10. Serve immediately or refrigerate.

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