Primal Strawberry Shortcake (Animal-Based, Carnivore, Keto, Paleo, AIP options)
Indulge in the Perfect End-of-Summer Treat: Primal Strawberry Shortcake (with Animal-Based, Carnivore, Keto, Paleo, AIP Options)!
Jump to RecipeAs summer starts to come to an end, many of us are looking for a delicious treat to enjoy before the cooler weather sets in. Enter the perfect end-of-summer treat: Primal Strawberry Shortcake!
This delightful dessert combines the sweetness of seasonal, ripe strawberries with a moist and fluffy shortcake, all while adhering to the principles of a primal diet. Not only is it a healthier option, but it is also incredibly delicious and satisfying. This recipe can even be adapted to AIP, Animal-Based, Carnivore, Keto, and Paleo diets!
Tips for Baking the Perfect Primal Shortcake
This “cake” comes out similar to flan (a firm pudding) and is moist and delicous! To ensure the perfect primal shortcake, here are some tips to keep in mind while baking:
1. Use room temperature ingredients
Make sure the eggs and milk are at room temperature before mixing them with the other ingredients. This will help the ingredients blend together more easily and result in a smoother batter.
2. If using a silicone mold, also use a cookie scoop or spoon
Using a cookie scoop or spoon to portion out the batter will help ensure that each shortcake is the same size and bakes evenly.
3. Allow the shortcake to cool completely
It’s important to let the shortcakes cool completely before assembling the strawberry shortcake. This will prevent the cream from melting and ensure that the shortcakes hold their shape!
How to Choose the Best Strawberries for Your Shortcake
Choosing the best strawberries is essential for a delicious and flavorful strawberry shortcake. By choosing ripe and juicy strawberries, you can enhance the flavor of your primal treat and make it even more enjoyable! Here are some tips on how to select ripe and juicy strawberries:
1. Look for bright red color
Ripe strawberries should have a vibrant red color. Avoid strawberries that are pale or have green or white patches, as they may not be fully ripe.
2. Check for firmness
Gently squeeze the strawberries to check for firmness. They should be firm but not too hard. Avoid strawberries that are mushy or have soft spots, as they may be overripe.
3. Smell the strawberries
Ripe strawberries should have a sweet and fragrant aroma. If they don’t have a noticeable smell, they may not be fully ripe or flavorful.
4. Taste test
If possible, taste one or two strawberries before purchasing a whole container. This will give you an idea of their sweetness and flavor.
Enjoy the Perfect End-of-Summer Treat with Primal Strawberry Shortcake
Primal Strawberry Shortcake combines the principles of a primal diet with the deliciousness of ripe strawberries and a moist shortcake. By using high-quality ingredients such as eggs, butter, maple syrup, and seasonal berries, you can enjoy a nutrient-dense and satisfying dessert!
Whether you choose to make a traditional or dairy-free version of the strawberry shortcake, this delightful treat is sure to satisfy your sweet tooth while adhering to the principles of a primal diet. So go ahead and indulge in this classic dessert prepared in an ancestors-approved way. Your taste buds and your body will thank you!
*Not medical advice.
Primal Strawberry Shortcake (Animal-Based, Carnivore, Keto, Paleo, AIP options)
Ingredients
CAKE
- *See notes for AIP option.
- 2 large eggs at room temperature
- ½ Tbsp butter or tallow for greasing
- 1/16 tsp sea salt
- ¼ tsp baking soda
- ¼ cup maple sugar or honey -or- liquid monk fruit to taste
- ½ tsp pure vanilla extract optional
- ⅔ cups whole milk -or- coconut milk at room temperature
- 2 ½ Tbsp butter -or- sustainable palm shortening melted
TOPPINGS
- 2 cups heavy cream very cold -or- 2 cans coconut cream, chilled overnight
- 2 cups strawberries chopped or sliced
Instructions
- MAKE THE CAKE
- Heat oven to 350 F. Grease a glass loaf pan or silicone shortcake/donut molds with the butter/tallow, then set aside.
- Add eggs (or pumpkin, gelatin, and coconut flour), salt, and baking soda to a medium metal mixing bowl or stand mixer. Use beaters on medium speed or a whisk to beat for 5 minutes or until thick and frothy.
- Lower the speed. A little at a time, mix in your sweetener of choice, milk, and melted butter/palm shortening.
- Pour mixture into the prepared loaf pan or 8 silicone molds. Bake for 25 to 35 minutes or until a toothpick inserted center comes out clean. Cool for at least 20 minutes before slicing into 8 pieces. The consistency will be similar to flan.
- MAKE THE WHIPPED CREAM
- Whip the heavy cream (or drain the liquid from the coconut cream cans, and whip only the white, creamy part) in a clean dry bowl until very thick and fluffy.
- TO SERVE
- Divide cake slices between 4 serving plates. Stack with strawberries and whipped cream as desired. Enjoy!
