Let's upgrade the classic strawberry shortcake and make a Paleo Peach and Strawberry Shortcake! Soft grain free cake is layered with coconut whipped cream, fresh fruit, and homemade strawberry sauce.
I really wanted to put a twist on the traditional strawberry shortcake and also had peaches 'n cream on my mind, so I thought why not add some delicious, in-season peaches to strawberry shortcake? This paleo strawberry shortcake is taken to another level by adding the peaches and it's completely allergy friendly!
I also made this more of a strawberry shortcake cake. Instead of individual shortcakes, the biscuit dough is baked as one big shortcake that you slice up. This is such a fun summer recipe, incorporating all the flavors of the season, and it's fully gluten free, grain free, dairy free, and refined sugar free.
Ingredients for Paleo Strawberry Shortcake with Peaches
- Cassava flour: we use a mix of grain free flours to achieve the best texture in this recipe, one of them being cassava flour which provides a light, airy structure.
- Coconut flour: a great grain free flour to add to the mix for the best outcome.
- Tigernut flour: this is a nut free alternative to almond flour, but feel free to use almond flour if you tolerate it.
- Tapioca starch: adding a little bit of starch helps provide a light texture for the perfect base cake.
- Coconut oil: the dairy-free fat used in this strawberry peach shortcake.
- Dairy-free milk and apple cider vinegar: these get mixed to make homemade buttermilk for the best texture.
- Egg: you'll need 1 large egg at room temperature.
- Honey: a light, unrefined liquid sweetener that pairs perfectly with this recipe. You can also use maple syrup
- Coconut sugar: the other unrefined sweetener used in this shortcake.
- Baking powder, salt, lemon juice, vanilla extract: be sure to use an allergy friendly baking powder (like the one I linked) and pure vanilla extract.
- Strawberries: can't make gluten free strawberry shortcake without ripe strawberries!
- Peaches: be sure to use fresh, juicy peaches when they are in season.
- Coconut milk: you'll need one can of full fat coconut milk to make the homemade whipped cream. Please do not use the lite version or one without gums (otherwise you'll have a runny mess).
FAQ
This recipe does call for an egg and some honey, but you can use a vegan egg substitute (I have tested this recipe with the Bob's Red Mill egg replacement and it works great!) and maple syrup. This shortcake recipe is very allergy friendly!
This strawberry shortcake recipe is kept completely gluten free AND paleo by utilizing grain-free flours. A range of paleo flours is used to create the perfect taste and texture. If you just want a gluten-free strawberry shortcake, check out my recipe here.
No, you can bake it in a greased and lined cake pan instead!
Peaches 'N Cream Strawberry Shortcake
Equipment
Ingredients
Fruit Topping
- ½ pint strawberries, quartered you'll use the other half for the sauce
- 1 tablespoon coconut sugar whatever granulated sugar you have will work!
- 1-2 peaches, pitted and sliced
Shortcake
- ½ cup coconut milk
- 2 teaspoon apple cider vinegar
- ½ cup tigernut flour
- ½ cup cassava flour
- 2 tablespoon coconut flour
- ¼ cup tapioca starch or arrowroot starch
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 4 tablespoon solid coconut oil
- 2 tablespoon honey although honey complements the flavor best, you can use maple syrup for a vegan version
- 1 egg or egg substitute
- 1 teaspoon vanilla extract
Strawberry Sauce
- ½ pint strawberries, halved
- ⅓ cup water
- 2 tablespoon maple syrup honey or sugar would work, as well
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Coconut Whipped Cream
- 1 16 oz can of full fat coconut milk refrigerated overnight
- 1 teaspoon vanilla extract
Instructions
- First, make sure you place the can of coconut milk in the fridge the night before.
Fruit Topping
- Toss the strawberries for the topping with 1 tablespoon of sugar and let sit in the fridge until ready to use.
Shortcake
- Preheat the oven to 375 F. Before starting the cake, place a medium bowl in the freezer to use for the coconut whipped cream later (you want this in the freezer for at least 30-60 minutes before you make the whipped cream).
- Combine the coconut milk and apple cider vinegar in a small bowl to make vegan buttermilk and set aside.
- Whisk all the dry ingredients together in a large bowl. Using a pastry cutter or fork, cut in the cold coconut oil until combined with the dry ingredients.
- Form a well in the center of the dry ingredients and add all the wet ingredients, including the buttermilk. Use an electric mixer to blend all ingredients until just combined.
- Grease a 10 inch cast iron skillet (you can also use a cake pan if you don't have a cast iron) and pour the dough into the skillet, spreading evenly across the pan.
- Bake for 18-20 minutes until lightly golden and a toothpick comes out clean. Remove from the oven and let cool completely.
Strawberry Sauce
- While the cake is baking, make the strawberry sauce. Combine all ingredients for the sauce in a saucepan over medium heat. Bring to a simmer and reduce to low. Simmer for 10 minutes until sauce has reduced and thickened some (it won't thicken much). Use an immersion blender to puree the sauce- I like it a little chunky still. Alternatively, you can use a fork to mash the strawberries or pulse gently in a food processor/blender.
Coconut Whipped Cream
- While your cake is cooling, make the whipped cream. Take your bowl out of the freezer and scoop out the thick coconut cream from the can (you don't want all the liquid that should have separated at the bottom). Add the vanilla extract and then use an electric mixer to beat the cream on medium high until light and fluffy (depending on the brand of coconut cream and your mixer, this can take anywhere from 3-10 minutes). If not ready to use immediately, keep in the fridge.
Assembly
- When you are ready to assemble your cake, line up the coconut cream, fruit, and strawberry sauce. Spread the coconut cream in an even layer over the shortcake base. Next, top with the sliced peaches and strawberries. Lastly, drizzle the strawberry sauce on top. Slice and enjoy!
- Keep leftovers in the fridge for up to 5 days. Don't leave this cake out at all or the coconut cream will melt and go bad.
Leave a Reply