Paleo Strawberry Shortcake for One is perfect for those spring or summer nights when you want a little treat just for you.
I’m not going to lie; as a kid I really disliked strawberry shortcake. It was the soggy cake that deterred me, not to mention the fact that I really didn’t care much for whipped cream either. (Such an odd child, lol!) Since then I’ve seen the error of my ways, at least in terms of whipped cream bliss.
Really though, I’m still not into soggy cake.
But, in theory, I do like the flavors of strawberry shortcake, and I had high hopes that I could come up with something I would actually enjoy. I wanted to play around with something that a) doesn’t get quite as soggy as normal shortcake, and b) is paleo-friendly. This ended up being perfect; the shortcake is just dense enough that it doesn’t get too soggy with the strawberries and their syrup.
For the shortcake here, I used my recipe for The Best Paleo Cinnamon Roll for One as a starting point, making just a couple tweaks to get the result I was looking for. This recipe is great for those times when you want a little sweet treat for just yourself, but it’s also easy to double if you’re making it for two people. If you double the recipe, you could try it with 1 large egg (instead of 2 large egg whites); I haven’t tested it out to see how it would fare, but I think it would work well. Here I used honey to macerate the strawberries, but maple syrup or coconut sugar would also work well.
Now, I won’t say I’d be as big a fan of regular strawberry shortcake, but this version sure hit the spot. I can’t think of a better treat on a spring or summer evening than this!
- ½ cup (56 g) almond flour
- ¼ cup (30 g) tapioca starch
- 1 tablespoon coconut sugar
- ⅛ teaspoon fine salt
- ¼ teaspoon baking powder
- 1 pinch ground mahlab (optional)
- 1 large egg white
- 1 teaspoon pure vanilla extract
- 1 cup strawberries, rinsed, hulled, and quartered
- ½ tablespoon raw, local honey
- 1 small pinch sea salt
- 3 tablespoons coconut “whipped cream” (see Note)
- Preheat the oven to 350F; line a baking sheet with a piece of parchment paper or a silpat liner.
- Use a fork to stir together the almond flour, tapioca starch, coconut sugar, salt, baking powder, and mahlab in a medium bowl. Stir in the egg white and vanilla (the dough will be sticky).
- Drop the dough onto the prepared baking sheet (sort-of like a drop biscuit; don’t flatten it). Bake until the biscuit is puffed and the bottom is golden, about 20 to 25 minutes. Cool.
- While the shortcake bakes, stir together all ingredients for the strawberries in a small bowl. Transfer to the fridge to macerate for at least 15 minutes.
- To serve, split the cooled biscuit in half, spoon the berries on top, and dollop on the whipped cream.