Maple Strawberry Shortcakes

Updated: Sep 5, 2020


I saw this recipe on Kale Junkie’s blog and I knew this was my next bake. I cannot stress this enough - if you are a strawberry shortcake fan you are going to lose your mind. These mini cakes may be better than the real thing! Next time I’ll be adding some fresh whipped cream, but I wanted to keep these dairy free this time around.⁣

What you'll need:

•2 1/2 cups almond flour⁣

•1/3 cup coconut flour⁣

•1/3 cup coconut sugar⁣

•1 tsp baking soda⁣

•1/2 tsp cinnamon⁣

•2 tbsp honey⁣

•1/3 cup coconut oil (melted)⁣

•3 eggs⁣

•3/4 tsp salt⁣

•FRESH topping: 1 cup fresh strawberries and 1 tbsp maple syrup⁣

•FROZEN topping: 2 cups frozen strawberries, 1 tbsp maple syrup and 1 tbsp corn starch/arrowroot flour⁣

What you'll need to do:⁣

1. Preheat oven to 350 and line a baking sheet with parchment paper.⁣

2. If you’re using frozen strawberries, put berries and maple syrup in a saucepan on the stove on low heat and stir until strawberries break down. Stir in corn starch and remove from heat. If you’re using fresh berries, mix with maple syrup and set aside.⁣

3. For the cakes, add dry ingredients to a bowl and whisk together. Then add honey, eggs and coconut oil and mix until combined.⁣

4. Divide dough into 6 parts and form into balls. Place on parchment paper and lightly flatten with the back of a spatula.⁣

5. Bake for 15-17 minutes or until shortcakes are golden. Remove from oven and let cool before adding your toppings. Enjoy 🍓 ⁣


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