Strawberry Shortcake Cups | Paleo, Gluten Free

Strawberry shortcake is a summertime staple, and these little personal sized versions of a strawberry shortcake recipe are my new favorite thing! I fill them with an easy filling, anything from cream cheese frosting to vanilla ice cream to a dairy-free whipped topping - and they make the most perfect warm weather dessert!

Why this Recipe is so Good

• This recipe is a spin-off from my Fruit Pizza Recipe!  I took the crust, added fresh strawberries (because there are sooo many in stores right now), and made these little "cups" that are the perfect vessel for a creamy filling.
• They're crisp and buttery on the outside, soft on the inside... almost like a cookie and a cupcake had a baby.  And they are so, so good!

Fresh strawberries, warm vanilla, and almond flavors?  Sign me up!

How to Make Strawberry Shortcake Cups

This strawberry shortcake recipe is not only easy but it's perfect for your gluten-free and paleo diet.  Oh, and it's super yummy!  Here's what you'll need:

• Butter
• Honey
• Egg
• Vanilla
• Almond Flour
• Coconut Flour
• Baking Soda
• Almond Extract
• Strawberries

Start with mixing together all of the wet ingredients.  Then add the dry ingredients and fold in the strawberries.  You'll need to chill for about 30 minutes before baking in the oven.  For the filling, use your favorite cream cheese frosting, whipped cream, or even a vanilla ice cream. 

I have heard SO many good things about the "So Delicious" brand Dairy Free Coco Whip, and these would be the perfect use for it.  Personally, I'm a cream cheese frosting girl every time - so I took the simple recipe from my fruit pizza and scooped it inside of these babies and they turned out like the perfect strawberry shortcake cheesecake cupcake - no complaints here!

I can't wait for you to try this simple recipe, and hope you love it as much as we do!

PS:  grab some organic strawberries if you can!  The EWG released their 2019 "Dirty Dozen" list recently, and strawberries are #1 on the list!  Read all about it HERE.

(see notes below for filling options!)
Ingredients:

• 1/4 cup butter, softened

• 1/3 cup raw honey

• 1 egg

• 1 tsp vanilla extract

• 1 3/4 cup almond flour

• 1/4 cup coconut flour

• 1/4 tsp baking soda
• 1/4 tsp almond extract

• pinch salt

• 1/2 cup chopped fresh strawberries

Directions:

1. Preheat the oven to 350ºF.  Line a muffin tin with paper or silicone liners, and set aside.
2. In a large bowl, combine the wet ingredients (softened butter, honey, egg, and vanilla).  Mix well, then stir in the dry ingredients (almond flour, coconut flour, baking soda, salt).  Add the strawberries and stir until just combined.
3. Transfer to the refrigerator and chill for 20 - 30 minutes or until firm for best texture & baking results.
4. Scoop the batter into the muffin tin and press up along the sides to make a cup shape.  Bake for 12 to 15 minutes, or until edges begin to the brown.
5. Allow the cups to cool, then add a filling of your choice (see notes below!)

*Notes:

• For the filling, you can go with a cream cheese frosting, a traditional whipped cream (or a coconut whip), or even a scoop of vanilla ice cream!  Find my easy cream cheese frosting recipe on my Fruit Pizza recipe post HERE or a dairy-free cashew cheesecake version HERE.

If you make and love this recipe, make sure you give it a review below.  And be sure to share your creations by tagging me on Instagram!