Paleo Gluten-Free Berry Lemon Shortcake, Naturally Sweetened

Dry ingredients:

• 1-1/2 cups almond flour (blanched fine almond flour recommended for best texture)
• 1/4 cup coconut flour (for added moisture and structure)
• 1/2 tsp baking soda (for leavening)
• pinch of salt (to balance the sweetness and enhance flavors)

Wet Ingredients:

• 3 large eggs (room temperature for better emulsification)
• 2 lemons, – zest and juice (for bright, tangy flavor)
• 1/4 cup pure maple syrup (natural sweetener)
• 1/4 cup full fat coconut milk (or other nut milk of choice) (adds creaminess and moisture)
• 1 tsp vanilla extract (enhances overall flavor)
• 2 tbsp coconut oil, grassfed butter or ghee, – melted (for richness and moisture)

Fruit:

• 1 cup fresh strawberries, – cut into slices (for baking into the shortcake and layering)
• 1 cup fresh blueberries (for layering and garnish)

Coconut cream whipped cream:

• 1 carton or can of full fat coconut milk, – cooled in the fridge for up to a day (crucial for proper whipping)
• 2-3 tbsp pure maple syrup (to sweeten the cream)
• pinch of salt (balances and enhances flavor)

1. Preheat your oven to 350 degrees Fahrenheit (175°C). Line an 8×4 or 9×5 inch bread loaf pan with parchment paper, allowing some overhang on the sides to easily lift the shortcake out later.
2. In a large mixing bowl, thoroughly combine all of the dry ingredients: almond flour, coconut flour, baking soda, and a pinch of salt. Use a whisk to sift them together, ensuring there are no lumps and the ingredients are evenly distributed. This helps create a light and airy texture for your shortcake.
3. In a separate, smaller mixing bowl, prepare your wet ingredients. Begin by whisking the eggs until they are light and frothy. Then, gradually add the remaining wet ingredients: lemon juice (reserve the zest for topping), maple syrup, full-fat coconut milk, vanilla extract, and melted coconut oil (or butter/ghee). Whisk well after each addition until the mixture is smooth and fully incorporated.
4. Slowly add the dry ingredient mixture into the bowl of wet ingredients, pouring it in about a third at a time. Continue to whisk gently until just combined. Be careful not to overmix, as this can lead to a tough shortcake. Mix until no streaks of dry flour remain.
5. Gently fold in about half of your fresh strawberry slices into the batter. These will bake directly into the shortcake, adding bursts of fruity flavor and moisture to every bite.
6. Pour the prepared batter evenly into your parchment-lined bread pan. Spread it out with a spatula to ensure uniform thickness.
7. Bake in the preheated oven for approximately 35 minutes. The shortcake is done when a knife or wooden skewer inserted into the center comes out clean. Baking times can vary depending on your oven, so keep an eye on it. The top should be lightly golden brown.
8. Once your shortcake loaf is baked, remove it from the oven and allow it to cool completely in the pan on a wire rack. Cooling is essential to prevent it from crumbling when sliced.
9. While the shortcake cools, prepare your coconut cream whipped cream. Open your chilled can of full-fat coconut milk (without shaking it) and scoop out the thick, solid cream from the top, leaving the liquid behind. Place the coconut cream in a cold mixing bowl and whip with an electric mixer until light and fluffy. Gently fold in the maple syrup and a pinch of salt.
10. Once the shortcake is completely cooled, carefully lift it out of the pan using the parchment paper overhang. Slice the loaf and then cut it into small, bite-sized chunks, roughly 1-inch squares.
11. Now, it’s time to assemble your beautiful mason jars! Start by adding a layer of shortcake chunks to the bottom of each jar. Follow with a generous sprinkle of fresh blueberries and the remaining strawberry slices. Next, add a dollop of your creamy coconut whipped cream. Continue layering shortcake, berries, and whipped cream until your mason jars are filled to the top, creating an appealing visual display. Finish each jar with a final swirl of coconut cream and a sprinkle of the reserved lemon zest for an aromatic flourish. Enjoy immediately for the freshest taste, or cover and refrigerate until you are ready to serve.