Paleo Strawberry Shortcake

   Friday, Friday, Friday....it's been a pretty good week. I've been single-parenting it this week as the hubby has been working at a summer camp. I think our chickens have been worse than my kids....those derned chickens keep getting out of their coop. First thing Monday, they are getting their wings clipped! It gets me mad to have spent my time and effort building a chicken coop to keep those birds out of my neighbours veggie garden, only to have them out everyday! Actually, it makes me more angry that there are only 1-3 of 8 chickens out. So, however those few are getting out the others seem to be too dull to figure it out...? I don't know, but things like that get under my skin, and make my heart rate come up! Remember from Family Matters? 3, 2, 1, 1, 2, 3, what the heck is bothering me (skip past the first minute)? That's me in the morning while chasing the chickens....watch that link, and think of me with my chickens. I'm Carl Winslow, the chickens are Steve Urkel. 'Nuf said.... 
   Bring on dessert! 

Strawberry Shortcake

Ingredients

• 6 Eggs
• 1 tsp Vanilla
• 1/3 cup Maple syrup
• 1/2 cup coconut flour
• 1/2 tsp salt
• 1/4 Tsp baking soda
• 1/2 cup coconut oil, melted
• 1 Can full fat coconut milk, refrigerated-but NOT shaken, for whipping cream
• 3 cup Strawberries, diced

Method: 

1. Preheat oven to bake at 350 degrees, and line a muffin tray with liners.
2. With an electric hand mixer (or a standing kitchen mixer), blend eggs, vanilla, and maple syrup.
3. Sift in coconut flour, salt, and baking soda, and continue to mix. It does help to make these a little lighter by sifting the flour in, so, try to do this step.
4. Pour in melted coconut oil, and blend until smooth.
5. Using a scoop or just  pouring it in carefully, divide the batter among the muffin cups
6. Bake shortcakes for 30-35 minutes, remove from oven, and allow to cool on a cooling rack.
7. Make coconut whipping cream (click there for the how-to). Side note: I have a BAD habit of shaking cans of things....this includes my coconut milk! So, the first time I made these, my guests had dairy whipping cream, and I had the cake with strawberries. It was tasty, but not nearly as tasty as with the whipped coconut cream. If you shake the can, it will NOT work, no matter what you do!!! You've been warned! :)   
8. Cut the tops off the shortcakes (a bread/serrated knife works best).
9. Plop whipped cream onto the bottom part of the cakes, and top with strawberries. Then put the top of the shortcakes back on top. You can put more cream and berries on top if you want! You can also mix the berries with the cream if that's your sort of thing.

   These little cakes are light, but dense.....if that makes any sense! That is why it's called a shortcake, I think?!? These differ a bit from another paleo vanilla cupcake I made a while ago. I wanted these to be a little less "cup-cakey", and more like a real strawberry shortcake. 
   So, I hope you make these, and I hope you have a good weekend! We're heading to a wedding, and I'm really excited about it!
   G'bye!