recipe

Paleo

Paleo Strawberry Short Cake

A summer classic, made dairy and grain free!

Coconut cream is the key to this recipe – it can be a bit tricky, so make sure your full fat coconut milk is chilled at least overnight and ideally for 24 hours.

4

servings

105min

Total Time

45min

Active Time

dessert

Course

How to Make

Ingredients
1 1/2 cups
Birch Benders Paleo Pancake and Waffle Mix
5 tbsps
4th and Heart Vanilla Bean Ghee
1/2 cup
Coconut Milk
2 cups
Fresh Strawberries
1 can
Full Fat Coconut Milk refrigerate at least 8 hours in advance

Helpful Tools

Stand Mixer with metal bowl and whip attachments
Biscuit Cutter
Food Processor
Directions
  1. Place metal bowl and wire whip from your stand mixer in the freezer. Let chill 1 hour.
  2. Preheat oven to 375°F and line a baking sheet with parchment paper.
  3. In a food processor, pulse together 4th and Heart Ghee with Birch Benders. Add coconut milk, a tablespoon at a time, until a wet dough forms. If mixing by hand, cut dough with ghee until a pea-sized crumb forms, and then mix in coconut milk by tossing the dough together with your hand. Do not over handle
  4. Scrape dough out onto an (almond) floured surface. Let rest ten minutes.
  5. Lightly roll out dough, or press out by hand. Using a wet glass or biscuit cutter, cut biscuits and move gently to prepared baking sheet.
  6. Bake 10-12 minutes, until slightly risen and golden.
  7. Let rest on the pan a few minutes before removing to a cooling rack.
  8. Clean and quarter strawberries.
  9. Remove coconut milk and stand mixer components from refrigerator and freezer. Transfer coconut solids to the bowl, reserve remaining liquid for another use.
  10. Whip coconut cream until light and fluffy.
  11. Assemble biscuits and strawberries onto serving dishes as desired, scoop coconut cream overtop. Best enjoyed immediately!