So I am all about sweet treats that are good for you. I know that sounds like an oxymoron, but they totally exist! My goal is to make delicious desserts that I don’t have to think twice about seconds! This strawberry shortcake is gluten free, grain free, soy free, and refined sugar free. The crazy thing is it does not taste healthy. It tastes totally indulgent.
I think the secret is that I used Bob’s Red Mill Paleo Baking Flour. Bob’s Red Mill was super generous and sent me a bag of their Paleo flour blend to try out.
Here’s my Honest Review:
- I’ve been mixing my own “flours” to create grain free blends, but I was really drawn to the idea of not having to mess with that!
- I also loved that you can use it cup for cup in most recipes! I was pleasantly surprised by how easy it is to work with and the neutral flour-like taste it has with only a hint of coconut flavor.
- My mind is spinning with all the fun recipe possibilities that this flour brings. I want to rework a bunch of my favorites by subbing in this flour. I am thinking Homemade Chicken Strips are in our future!
- It’s pricey ranging from $9-$13 depending on where you buy it.
- There’s a bit of a coconut taste to the flour flavor that you might find you want to work around if you are making a savory dish (salt and spicy spices like chili help with this!).
Okay, enough gushing about my new favorite flour blend.
Here’s what I liked about this strawberry shortcake dessert:
- It came together super quickly and required only one bowl. That’s winning in my book.
- It was such a hit with my entire family! I served it to my parents when they came over for dinner and they loved it. My mom even said, “you should tell them we don’t eat like this and we loved it!” My son’s eyes were shining when he saw the whip cream, “Thank you, Mama, for making icing WITH strawberries.” And almost almost two year old wanted thirds…
- It was Grain Free, Gluten Free, Soy Free, and Refined Sugar Free without tasting like it!
- 1 ripe banana (mashed)
- 1 cup of Bob's Red Mill Paleo Baking Flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of cinnamon
- 1 teaspoon of lemon juice
- 1 egg (whisked)
- 1/2 cup of milk
- 1 tablespoon of coconut oil
- 1 cup of heavy whipping cream
- 2 teaspoons of honey
- 1/2 pint of strawberries hulled and sliced
- Butter for Greasing
- Parchment Paper
- Preheat the oven to 350.
- Grease 6 x 2 inch cake pans add parchment paper and grease the parchment paper as well.
- Mash the banana.
- Mix in the flour, baking powder, cinnamon, lemon juice, egg, milk, and oil.
- Bake for 15-17 minutes until a tooth pick comes out clean.
- Slice Strawberries.
- In an electric mixer whip cream and honey on high for about three minutes.
- Watch closely and stop whisking when you have soft peaks.
- Add whip cream to the first layer of cake.
- Add a layer of strawberries.
- Add the rest of the whipped cream to the top layer of the cake and add the rest of the strawberries.