This Paleo Strawberry Shortcake Poundcake is easy to make and a great spring dessert. Tender cake covered in sweet strawberries topped with whipped topping. It’s gluten free, dairy free, nut free and delicious!
This post is sponsored on behalf of Bob’s Red Mill. All opinions are 100% my own, of course! Thank you for supporting brands that help make Real Food with Jessica possible!
It’s March and I am very ready for spring to be here! I have a feeling you may be feeling the same way. Strawberries aren’t in season quite yet, but we are getting close. I have always loved strawberry shortcake so I’m so happy to create a paleo version. My childhood version was usually angel food cake (store bought) and strawberries with way too much sugar added. I was happy just a little maple added to the strawberries gave it that same juiciness that I remember and love.
Why I Love Bob’s Red Mill
I wanted to talk a little about why I love Bob’s Red Mill and choose to use their products. You know I only partner with brands I trust, use myself and know you will love. I can always count on them for consistency and high quality. They are my go-to for almond flour, coconut flour, tapioca flour, and arrowroot starch/flour and they have some products you may not know about like a Paleo Baking Mix, Paleo Pancake Mix, hemp seed hearts and cassava flour. I also love using their baking soda in my recipes which comes in a bag with a resealable top. It makes measuring easy.
They have a dedicated gluten free facility for their products which is ideal for people with celiac or high sensitivity to gluten. You don’t have to worry about cross contamination. I also like that their products are easy to find. I can go into almost any store and find them in the baking aisle- great for when I run out and don’t have time to order online.
This pound cake is very easy to make! Bob’s Red Mill Coconut Flour is the only flour used making it nut free. It works well for this, giving a nice spongey texture that isn’t too heavy. It’s sweetened with maple syrup and I used ghee and coconut oil for the fat. Ghee adds a nice butteriness, but you can use all coconut oil if desired. The reason for so many eggs is because coconut flour is dry and needs lots of moisture and they also helps the cake rise.
One trick I did that I learned from my pre-paleo days is to put the cake in a cold oven and then turn it on and cook it. It helps the pound cake rise better. I didn’t do a side by side to see if it makes a big difference, but it’s kind of nice not needing to preheat the oven.
I tried making coconut whipped topping, but it didn’t work out well and I was running out of time. I actually just bought a dairy free version from the store. But HERE is a recipe you can try that I think would work great.
I know you will love this poundcake as the base of your strawberry shortcake. It’s mildly sweet and the perfect texture for soaking up all the strawberry juice.
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Paleo Strawberry Shortcake Poundcake
- 1/2 cup Coconut Flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup maple syrup
- 1/4 cup melted ghee
- 2 tablespoons melted coconut oil
- 5 large eggs
- 1 teaspoon vanilla
- 1-2 pounds strawberries, chopped
- 1 tablespoon maple syrup
- Prepare a loaf pan by lining it with parchment paper. I used a 8.5×4.5 but a 9×5 works great. Set it aside until needed.
- In a large bowl, combine the coconut flour, salt and baking soda. Mix well. Add in the maple syrup, ghee, coconut oil, eggs and vanilla. Mix until everything is combined and no dry spots remain. Pour mixture into the prepared pan.
- Place the cake in a cold oven. Turn to 325° and bake 50 minutes, until edges are lightly brown and the center is set.
- While the cake cooks, make the strawberries. This can also be done ahead of time and stored in the fridge. Combine the chopped strawberries and maple syrup together and place in the fridge.
- Slice and serve with strawberries and whipped topping. Store any leftover cake in an airtight container in the fridge.
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