Paleo Strawberry Rhubarb Shortcake is a delightful dessert that combines the natural sweetness of strawberries with the tartness of rhubarb, all atop a tender, grain-free shortcake. This treat offers a modern twist on the classic strawberry shortcake, adhering to paleo principles by utilizing whole, unprocessed ingredients. It’s an ideal choice for those seeking a gluten-free, dairy-free, and refined sugar-free indulgence.

Full Recipe:

Ingredients

Stewed Strawberry Rhubarb:

10 oz large strawberries
1 large stalk of rhubarb, cut into 1/2-inch thick slices
3 tablespoons coconut sugar
1/2 teaspoon pure vanilla extract
1/4 cup water

Shortcake:

2 1/2 cups superfine blanched almond flour
2 tablespoons coconut flour
1 teaspoon baking soda
3 tablespoons maple syrup
1/4 cup palm shortening
1 large egg
1/2 teaspoon pure vanilla extract
2 tablespoons unsweetened applesauce

Directions

Prepare the Stewed Strawberry Rhubarb: In a large pot over medium heat, combine strawberries, rhubarb, coconut sugar, vanilla extract, and water. Stir to mix, bring to a boil, then reduce heat to medium-low and cook for 10-15 minutes until most of the fruit breaks down. Remove from heat and set aside to cool.
Prepare the Shortcake: Preheat your oven to 350°F (175°C).
- In a large bowl, mix together almond flour, coconut flour, and baking soda.
- Add maple syrup, palm shortening, egg, vanilla extract, and applesauce to the dry ingredients.
- Using your hands, mix until a soft, cookie dough-like consistency forms.
- Wet your hands and shape the dough into 3-inch wide biscuits, placing them on a baking sheet lined with parchment paper.
- Bake for 20-23 minutes, or until golden brown. Let cool completely.
Assemble the Shortcakes: Slice the cooled shortcakes in half horizontally.
- On the bottom half, spoon about 1/4 cup of the stewed strawberry rhubarb mixture and top with whipped coconut cream.
- Place the top half of the shortcake over the filling.

Nutritional Facts

Per serving (1 shortcake):

Calories: Approximately 350 kcal
Carbohydrates: 35g
Protein: 6g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 35mg
Sodium: 200mg
Fiber: 5g
Sugar: 15g

The Origin of Strawberry Rhubarb Shortcake

Strawberry rhubarb combinations are a staple in many traditional desserts, particularly in North America and Europe, where the two ingredients are widely grown. The combination of sweet strawberries and tart rhubarb is timeless, with rhubarb’s acidic profile perfectly complementing the sugariness of ripe strawberries. The strawberry shortcake itself is an American classic, believed to have originated in the 19th century. Traditionally, it features layers of sweet biscuit or sponge cake, fresh strawberries, and whipped cream.

However, in recent years, there has been a surge in health-conscious desserts, and as more people shift toward paleo, dairy-free, and gluten-free eating habits, many classic desserts have been adapted to accommodate these dietary restrictions. The paleo strawberry rhubarb shortcake is one such adaptation, offering a delicious yet healthier alternative that maintains the essence of the original dessert without the use of grains, refined sugars, or dairy.

Why Paleo Strawberry Rhubarb Shortcake is a Healthier Alternative

The beauty of paleo baking is that it focuses on natural, whole-food ingredients, eliminating processed grains, refined sugars, and dairy. This paleo strawberry rhubarb shortcake uses almond flour, coconut flour, and coconut sugar, all of which are nutrient-dense and far healthier than traditional refined ingredients.

Almond Flour: A staple in paleo baking, almond flour is made from finely ground almonds and is high in protein, healthy fats, and fiber. It’s also naturally gluten-free and low in carbs, making it ideal for those looking to reduce their carbohydrate intake while still enjoying a satisfying treat.
Coconut Flour: Another paleo-friendly flour, coconut flour is made from dried coconut meat. It’s high in fiber and healthy fats, making it an excellent choice for those on a low-carb or ketogenic diet. It also imparts a subtle coconut flavor that pairs beautifully with the fruity strawberry rhubarb filling.
Coconut Sugar: Unlike refined white sugar, coconut sugar is made from the nectar of the coconut tree and retains trace amounts of vitamins and minerals, such as potassium, iron, and zinc. It has a lower glycemic index than regular sugar, making it a healthier alternative for those looking to manage blood sugar levels.

Additionally, this recipe eliminates refined sugars and processed oils, which can lead to inflammation and disrupt hormonal balance when consumed in excess. By opting for natural sweeteners and fats, the paleo strawberry rhubarb shortcake is a healthier alternative that allows you to indulge without the guilt.

The Role of Rhubarb and Strawberries in the Recipe

Rhubarb is a unique vegetable that is often mistaken for a fruit. It has a naturally tart flavor that adds a refreshing contrast to sweeter ingredients like strawberries. Rich in fiber, antioxidants, and vitamin K, rhubarb is a nutritious addition to any dish, especially desserts. It has been used for centuries in traditional medicine to aid in digestion and promote gut health.

Strawberries, on the other hand, are not only sweet and delicious but also packed with antioxidants, vitamin C, and manganese. These antioxidants, particularly anthocyanins, help reduce oxidative stress in the body and protect against inflammation. Strawberries also promote heart health by improving cholesterol levels and supporting blood vessel function.

The combination of rhubarb and strawberries is not just a flavor match made in heaven; it’s also a nutritional powerhouse. The sweetness of strawberries helps to balance the tartness of rhubarb, creating a dynamic filling that enhances the flavor of the shortcake while offering numerous health benefits.

Why This Recipe Is Perfect for Paleo Diets

The paleo diet is based on the principles of eating foods that would have been available to our pre-agricultural ancestors, focusing on natural, unprocessed foods such as lean meats, fish, vegetables, fruits, nuts, and seeds. The goal is to avoid processed foods that can cause inflammation and other health issues.

This strawberry rhubarb shortcake adheres to these principles by using whole, nutrient-dense ingredients that nourish the body and avoid grains, refined sugars, and dairy. Unlike traditional shortcakes, which often use wheat flour and dairy-laden whipped cream, this paleo version swaps in almond and coconut flour for a light and fluffy texture, while coconut cream or other non-dairy options can be used to create a creamy topping.

For those with gluten sensitivity, the use of almond and coconut flours makes this shortcake completely gluten-free. Additionally, the paleo strawberry rhubarb shortcake is free from processed sugars, making it a great option for anyone looking to avoid the blood sugar spikes that come with traditional desserts.

The Benefits of Paleo Strawberry Rhubarb Shortcake

Aside from being a healthier version of a traditional dessert, the paleo strawberry rhubarb shortcake also offers several other benefits:

Rich in Nutrients: The combination of strawberries and rhubarb provides a significant boost of vitamins, minerals, and antioxidants. The shortcake itself, made with almond and coconut flour, is a good source of healthy fats and protein, which contribute to a balanced diet.
Gut Health Support: Both strawberries and rhubarb are rich in fiber, which supports digestive health and regularity. Additionally, the fiber in coconut flour aids in digestion and may help to stabilize blood sugar levels.
Weight Management: Thanks to the high fiber content and healthy fats in the recipe, this dessert can help keep you feeling fuller for longer, making it a satisfying option that supports weight management. Unlike sugary desserts that cause blood sugar spikes and crashes, the paleo strawberry rhubarb shortcake offers a more stable source of energy.
Anti-Inflammatory: Rhubarb and strawberries contain powerful anti-inflammatory compounds that help to reduce inflammation in the body. Chronic inflammation has been linked to various health issues, including heart disease, arthritis, and even certain cancers, so including anti-inflammatory foods in your diet can have significant long-term health benefits.

Customization and Variations

While this paleo strawberry rhubarb shortcake is delicious as is, there are several ways you can customize the recipe to suit your taste preferences or dietary needs.

Add Other Berries: If you enjoy mixed berry desserts, feel free to add blueberries, raspberries, or blackberries to the stewed strawberry rhubarb mixture. These berries will complement the flavors of the rhubarb and strawberries, creating a more complex and layered filling.
Swap the Topping: While the whipped coconut cream is a great dairy-free option, you can also make a cashew cream or use almond yogurt as a topping for a different texture and flavor. Both options provide a creamy consistency that pairs perfectly with the tart and sweet filling.
Make It Keto-Friendly: If you’re following a ketogenic diet, you can further lower the carb count of this dessert by reducing the amount of maple syrup and replacing it with a low-carb sweetener such as stevia, monk fruit, or erythritol.

Conclusion

Paleo strawberry rhubarb shortcake is a delightful and nutritious dessert that brings together the best of both worlds – flavor and health benefits. By combining the sweetness of strawberries with the tartness of rhubarb and topping it with a light, grain-free shortcake, this recipe provides a healthy alternative to the traditional shortcake without sacrificing taste.

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