Paleo Strawberry Shortcake Poundcake
Prep Time15 minutes mins
Cook Time50 minutes mins
Servings: 10 servings
Author: Jessica DeMay
- 1-2 pounds strawberries, chopped
- 1 tablespoon maple syrup
Prepare a loaf pan by lining it with parchment paper. I used a 8.5x4.5 but a 9x5 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.
Whipped topping- I used a store bought dairy free one, but HERE is a homemade version that would be perfect.
Calories: 188kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 221mg | Potassium: 145mg | Fiber: 3g | Sugar: 14g | Vitamin A: 140IU | Vitamin C: 27mg | Calcium: 41mg | Iron: 1mg