Strawberry Shortcake Cupcakes

prep:10 minutes
cook:35 minutes
Show nutritional information
  • Serves: 12
  • Calories: 148
  • Total Fat: 11g
  • Total Carbohydrate: 11g
  • Protein: 3g

Our strawberry shortcakes bring the flavors of strawberries and cream to your dessert plate in the form of these cute little cakes. Each bite contains fresh strawberry surrounded by smooth vanilla cake batter, topped with our coconut vanilla frosting and a slice of strawberry.

Serves: 12

Serves: 12decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to bake at 350°F.
  2. In a large mixing bowl, blend coconut flour, eggs, palm shortening, maple syrup, vanilla, salt, and baking soda with a hand mixer.
  3. Stir in diced strawberries.
  4. Place muffin papers into the tray.
  5. Fill each muffin cup with 1/4 cup batter.
  6. Bake at 350°F for 35 minutes.
  7. Allow shortcakes to cool, and frost with vanilla frosting.
  8. Garnish with a slice of fresh strawberry.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at

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    1. slochner
      May 3, 2012

      These are really yummy! I used coconut oil in place of the palm shortening. Then frosted with the cream cheese frosting on this site.

    2. andibandi
      August 31, 2012

      how much coconut oil do I need to substitute that instead of palm shortening?

    3. megburc
      March 18, 2014

      Would this work if I baked it in a 9in round pan? I’d like to make a cake for my moms birthday.

      1. Kara McCartney
        Kara McCartney
        March 20, 2014

        Yes it will work, but will probably take less time to bake. You will have to closely monitor it as a shorter pan will cook faster than a taller, bread pan. -Kara

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