Strawberry Shortcake ~ Paleo

Tonight (admittedly for dinner, but hey, we had it with bacon!) I made some strawberry shortcake. It is grain free, refined sugar-free, gluten free, and dairy free. To sum it up, it was simply amazing! Here is the recipe in case you want to try it for (dinner) yourself!

Shortcake:
I got the original recipe from Elanas Pantry and modified it a bit.
Ingredients:
3 organic eggs
2 Tablespoons Organic Maple Syrup
1/8 teaspoon sea salt
1/8 teaspoon baking soda
1/4 cup Organic Coconut Flour
1/4 cup Spectrum Organic Shortening
1 Tablespoon fresh squeezed lemon juice

Put all ingredients into a Food Processor and blend until mixed. Scrape the sides down and pulse a few more times to make sure it is completely blended.

Spoon into a 9x5 loaf pan that is lined with parchment paper.

Bake at 350F for about 24-25 minutes until a toothpick inserted into the center comes out clean and cake is just starting to brown on top.

Remove the loaf pan from the oven.

Carefully lift the parchment paper out (it should be holding the cake inside) and set carefully onto a cooling rack. Let set for 30-60 minutes.

Strawberries:
Wash and slice 1 pint of organic strawberries. Set aside.

Whipped Cream:
Place a can of full fat coconut milk into the freezer for 45 minutes to an hour. Remove without shaking. Open with a can opener and scoop off the cream that has risen to the top. Use a mixer/hand beaters to whip the cream until stiff peaks form.

Layer the cake, strawberries and whipped cream. Serve and enjoy immediately. Serves 8.