(typing that title makes me sing; Strawberry Shortcake, Huckleberry Pie, Blueberry Muffin just 3 inches high – ring a bell anyone? and, yeah…I have a song for everything!)
Miraculously spring is fully under way in my neck of the woods, birds are singing, flowers are budding, trees are blossoming, pink & white, and all is right with the world! It’s about time we had ourselves a proper spring. When spring arrives I start to get eager for the seasons offerings, such as strawberries. We likely won’t have fresh local strawberries just yet, the ones in the market are from greenhouses near and far.
Despite all of that, I find I begin to get a real hankering for those bright red juicy jewels, right about now, especially when we have consistent temperatures in the 60’s & 70’s. This recent desire for the ruby reds, reminded me of these strawberry shortcakes I made last spring, I couldn’t believe how delightfully good they were. I grew up with those spongy cake things in a plastic tray, topped with strawberries, and of all things Cool Whip (gasp!) As an adult I learned to appreciate homemade shortcake goodness, but my tried and true recipe for years was from a Cooking Light magazine. I just couldn’t win, could I?
So, fast forward to last year when I discovered this yummy recipe from the GAPS style cookbook, ‘Internal Bliss‘. Not only were they gluten free, but they were actually really healthful and nourishing AND to top it all off my kiddos raved! That is always a proud day in my book – finding a new recipe the kids ALL love! (and don’t get sick of the next day and change their minds that they didn’t really like it after. Do your kids do that nonsense too?) Suffice it to say, this recipe became a keeper, and I am now playing around to make it into a cake, that will be sliced into layers with strawberries and cream in each layer, and topped with even more! Yes, it will be decadent.
For now, however, I must share this recipe with you. These little shortcakes make a fabulous breakfast, paired with some bacon or sausage and topped with strawberries and cream (whatever form of that you can personally tolerate, be it; sour cream with a touch of honey beaten in, or yogurt, or kefired cream, or whipped cream, or even coconut whipped cream………do whatcha gotta do!) Want the recipe now?!
- ⅓ cup melted ghee, butter or coconut oil
- 6 eggs, lightly beaten
- ¼ tsp. sea salt
- ½ cup honey
- 1 Tbsp. vanilla extract, plus a tiny splash more (gluten-free or preferably homemade)
- ½ cup sifted coconut flour
- 2 cups fresh organic strawberries, sliced
- 2 Tbsp. honey (optional)
- 1 tsp. vanilla extract (optional)
- Whipped cream, sour cream, yogurt, coconut cream or kefired cream to dollop on top
- Preheat the oven to 350 F.
- Grease a 12-cup muffin tin well with butter or coconut oil.
- Mix first 6 ingredients together well, then pour evenly into the muffin tin.
- Bake for 20-25 minutes, until the tops begin to brown. Remove and allow to cool on a rack.
- Cut the muffins in half and top with the strawberry mixture and whipped cream if desired.
Your kids will thank you!
This recipe originally came from the wonderful GAPS recipe book, ‘Internal Bliss‘. If you are considering doing GAPS, you’ll want to get this book. It’s also suitable for a primal style diet, or if you are gluten/grain free. Lots of nourishing recipes to enjoy, I’ve been happy with all the recipes I’ve tried. Especially these ‘Banana Caramel Sticky Buns‘. Oh yum!
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