Paleo Lime-Infused Strawberry Shortcake

I love having an excuse to try out fun, new recipes so a Crossfit Memorial weekend cookout was another great excuse!  (Thanks again for having us all over Sarah!)

I adapted a couple different recipes to create these.  The biscuits turned out pretty moist and nicely sweet.  I added lime zest to the biscuits as well which brightened up the flavor a bit.  The star of this dish though, in my opinion anyway, was the lime-infused whipped coconut cream.  This is by far the best whipped cream I've had.  I had never actually used coconut cream before, but if I ever need to make whipped cream again it is definitely my go-to item!  I bought the coconut cream from Trader Joe's, but you can use cans of full-fat coconut milk as well.  If you use the coconut milk, place the can in the fridge overnight.  When you take it out to open it, flip it upside down to open it from the bottom.  The coconut milk will then be on the top: Pour this off (but don't throw it away, you can use it for something else!) and the rest of the can will contain the thick coconut cream that you will use to whip.

*The leftover coconut whipped cream tastes AMAZING mixed with frozen bananas for "ice cream!" :)

Sweet Lime Paleo Biscuits
Yield: 16 biscuits

Ingredients
4 eggs
1/2 cup coconut oil, melted
5 T raw honey
2 tsp vanilla extract
2 cups almond flour, packed
1/4 cup coconut flour, packed
1 teaspoon baking soda
Dash sea salt
Zest 1 lime

Directions
1) Preheat oven to 325°F.
2) Whisk together the eggs, oil, vanilla, and honey in a large bowl.
3) Mix your dry ingredients in a separate bowl.
4) Add your dry ingredients to the wet mixture and mix well, until no clumps remain.
5) Separate the mixture evenly into 16 greased muffin tins.
6) Bake for 20 minutes, or until the tops turn golden brown.

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Lime-Infused Whipped Coconut Cream

Ingredients
2 cups coconut cream (=1 can Trader Joe's coconut cream)
1 tsp vanilla extract
3 tsp raw honey
Zest 1 lime

Directions
1) Whip the coconut cream, either using a hand mixer (probably your best option) or by placing in a food processor and blending for about 2 minutes.
2) Add the honey and vanilla and continue to whip until well combined.
3) Fold in the lime zest.


For the strawberries, I sliced about 3 lbs of strawberries and mixed these with 2 tsp of coconut palm sugar.  I then refrigerated these overnight before assembling the shortcakes.  I had A LOT of extra strawberries (which isn't necessarily a bad thing!), so 1-2 lbs would be plenty.

To assemble, slice each biscuit in half.  Top the bottom half with a layer of strawberries, then a layer of whipped coconut cream.  Place the top half of the biscuit on the whipped coconut cream and garnish with some more lime zest (and more whipped cream if you would like!)