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7.15.18

Paleo Strawberry Shortcake {GF, DF}

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Classic strawberry shortcake is made gluten-free, dairy-free, and paleo yet it’s every bit as delicious as the original!  Grain free Paleo biscuits are filled with lightly sweetened strawberries and an easy coconut whipped cream for a fun anytime dessert that everyone will love.  

Classic strawberry shortcake is made gluten-free, dairy-free, and paleo yet it's every bit as delicious as the original!  Grain free Paleo biscuits are filled with lightly sweetened strawberries and an easy coconut whipped cream for a fun anytime dessert that everyone will love.

Strawberry shortcake was one of those recipes on my “to-make” list forever that I just couldn’t get around to for some reason.

The decision making involved in the recipe itself might have had something to do with it.  Not that it should really be so difficult, but there are just some recipes that require decisions about ingredients, method, execution, and presentation that trip me up and I just avoid.

This paleo strawberry shortcake was definitely one of those, but luckily I got over it, and, the results made all the other stuff well worth it.

Decision number one – do I make individual shortcakes in biscuits OR do I make a layer cake?  Or a skillet cake?  Should I sweeten the batter like a cupcake or keep it neutral like a traditional buttermilk biscuit?

That decision alone haunted me for days.  Yes, I am using the word haunted correctly, trust me.  I  was thinking about this (important) nonsense while trying to fall asleep, because this IS important – I mean, it alters the entire recipe!

My thinking was this – I already made strawberry shortcake cupcakes and they were awesome.   So, maybe I’ll make something more traditional this time, with paleo biscuits (which I never even had a recipe for until now!), sweetened strawberries, and lots of coconut whipped cream.

Decision number two – do I sweeten the strawberries?  Okay, I guess I already touched on this answer in the last paragraph.

Anyway, I decided that lightly sweetening the strawberries with maple sugar would create a delicious syrupy quality to the berries that just screams strawberry shortcake.  Just not the same without the sugar!

Yes, this is a paleo blog, but, I’m also really into desserts that taste like, well, dessert, and I’m not opposed to using unrefined sweetener to make things sweet when they need to be.

Of course, if the maple sugar step is too much for you, feel free to omit – super sweet fresh berries would be absolutely wonderful in this recipe as well.

Decision number three – the whipped cream.  So, this actually didn’t require much decision making at all.  The coconut whipped cream I used for my strawberry shortcake cupcakes and so many other recipes works really well here!

The process of making coconut whipped cream, can, admittedly, be tricky.  You have to either purchase coconut cream separate from the milk (this is the easiest way to make sure you’re getting cream thick enough to whip) OR buy a good brand of canned full fat coconut milk can chill it for a few days before using.

The chilling step ensures the the cream will separate fully from the water.  You’ll then have to discard all the water an scoop out just the thick cream – the brand I’ve had the most success with here is Thai Kitchen Organic Coconut Milk.

Classic strawberry shortcake is made gluten-free, dairy-free, and paleo yet it's every bit as delicious as the original!  Grain free Paleo biscuits are filled with lightly sweetened strawberries and an easy coconut whipped cream for a fun anytime dessert that everyone will love.

Even still, using the coconut cream from a can of milk, you’ll sometimes wind up with cream that looks curdled instead of smooth.

If this happens, you’ll have to start over with a new can unfortunately, BUT you can save the “failed” batch for things like chocolate pudding or “butter” pecan ice cream, so do not despair!

It’s time to do a happy dance when it’s time to put it all together!  Yes, there are several steps, but it’s actually quite simple and pretty quick too, since the majority of your time is spent baking/cooling the biscuits.

I hope you’re ready for a fun paleo treat AND an awesome biscuit recipe all in one.  I know I’m definitely craving strawberry shortcake now – let’s do this!

Paleo Strawberry Shortcake {GF, DF}

Classic strawberry shortcake is made gluten-free, dairy-free, and paleo yet it's every bit as delicious as the original!  Grain free Paleo biscuits are filled with lightly sweetened strawberries and an easy coconut whipped cream for a fun anytime dessert that everyone will love.

Paleo Strawberry Shortcake {GF, DF}

Classic strawberry shortcake is made gluten-free, dairy-free, and paleo yet it's every bit as delicious as the original!  Grain free Paleo biscuits are filled with lightly sweetened strawberries and an easy coconut whipped cream for a fun anytime dessert that everyone will love. 

Author: Michele Rosen
Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling Time: 20 mins
Total Time: 35 minutes
Course: Baking/Dessert
Cuisine: Paleo
Servings: 8
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Did you make this recipe?
Leave a review
4.58 from 35 votes

Ingredients

Biscuits:

  • 3/4 cup blanched almond flour
  • 3/4 cup arrowroot flour or tapioca
  • 1/3 cup coconut flour
  • 1 1/2 tsp baking powder aluminum free*
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp maple sugar
  • 6 Tbsp grass fed butter or ghee, palm oil shortening or coconut oil, cold, broken or cut into pieces
  • 1/2 cup coconut milk full fat
  • 1 tsp fresh lemon juice
  • 1 large egg whisked

Strawberries:

  • 2 lbs fresh strawberries but in halves or quarters
  • 1/4 cup pure maple sugar or coconut sugar

Coconut Whipped Cream

  • 1 1/2 cups coconut cream or the thick part from 2 cans chilled coconut milk
  • 2-3 Tbsp organic confectioner sugar OR 1-2 Tbsp raw honey as per preference
  • 1/2 tsp pure vanilla extract

Instructions

  1. Place strawberries and maple sugar in a bowl and toss to coat, allow them to sit that way in the refrigerator while you prepare the biscuits

Biscuits:

  1. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
  2. Mix all dry ingredients in a large bowl, then add the fat (butter, ghee, etc.) and blend with a fork or pastry blender until an evenly crumbly mixture forms. This can also be done by pulsing a few times in a food processor.
  3. Make a well in the center of the crumbly mixture and the egg, coconut milk and lemon juice. Stir well until no flour spots show - you should have a sticky dough. Allow dough to sit 2 minutes or so to thicken, chilling shouldn’t be necessary.
  4. Lightly wet your hands and divide mixture into 8 biscuits, lightly roll each into a disk shape, or you can use a 1/4 cup dry measuring cup to shape them before baking. You can also use more tapioca or arrowroot to handle them if the dough is sticky.
  5. Bake in the preheated oven for about 13-15 minutes or until lightly golden brown. Remove from oven and place baking sheet on a wire rack to cool.

For the whipped cream:

  1. Discard any excess water from the cans of coconut cream and place the chilled coconut cream in a large bowl. Beat on low/med with an electric hand mixer until smooth and creamy.
  2. Add your sweetener of choice plus the vanilla, and continue to beat on medium speed until fully combined and creamy. Cover and chill until ready to use (it will firm up after being chilled). The whipped cream can also be used right away.

Assemble the Short Cakes:

  1. Carefully slice each biscuit in half as if you were slicing a sandwich roll. Spoon some whipped cream on the bottom half, then strawberries, and cover with the top half of the biscuit and more whipped cream and strawberries, if desired.
  2. Repeat with remaining biscuits and serve immediately. Enjoy!

Recipe Notes

*To make paleo-friendly (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar For this recipe, you will need just 1 1/2 tsp total of this mixture.

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More Paleo Fruit Desserts?  Try One of these!

Strawberry Blueberry Cobbler {Paleo, Vegan}

Paleo Strawberry Shortcake Cupcakes

Almond Butter and Jelly Cookie Bars {Paleo, Vegan}

Blueberry Crumb Bars {Paleo, Vegan}

Peach Cobbler {Paleo, Vegan}

Cherry Crisp {Paleo, Vegan}

Note: This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Yvonne says

    July 15, 2018 at 4:57 pm

    Do you have any recommendations for subbing out the almond flour?

    Reply
  2. Natalie says

    July 17, 2018 at 12:14 am

    5 stars
    Looks so delicious! I love strawberry shortcake!

    Reply
  3. RO plants says

    July 20, 2018 at 2:00 am

    5 stars
    I like strawberry too much. Now, I will make this recipe today.

    Reply
  4. Melissa says

    August 13, 2018 at 10:06 pm

    This recipe turned out so well! The first time they were a little flat but I melted the butter that time, stupidly. This time-perfect! Mixed them by hand with cold ghee, and let the dough sit in fridge for 2 min (it is very hot here in Nola and even with the AC on I find recipes are altered by the heat) and viola! They were perfect. Thank you for this!

    Reply
    • Tracy Thrower Conyers says

      April 7, 2019 at 4:11 pm

      Ha! I came to find out why mine turned out flat. I didn’t melt my butter, but it was soft. Will definitely use a cold fat next time. Thank you!

      Reply
  5. Lily Ivy says

    September 2, 2018 at 9:20 pm

    5 stars
    I use these biscuits for everything biscuit related we absolutely LOVE them!

    Reply
  6. Vanessa Ferrari-Orefice says

    September 9, 2018 at 7:14 pm

    5 stars
    Made this tonight, it was amazing!! Biscuits were delicious and a hit w my hubby and all 3 kids (a rare occurance)!! Great texture on the biscuits, best paleo ones I’ve come across. Your recipes never fail that’s why you’re my number 1 go-to!! Thank you!!

    Reply
  7. Hayley says

    January 5, 2019 at 10:26 pm

    5 stars
    This was delicious! Strawberry shortcake is my husbands favorite and he loved it too. A couple substitutes.. we used garbanzo instead of almond and used a duck egg instead of a chicken egg. It was fantastic! Thanks for the recipe!

    Reply
  8. gen says

    April 15, 2019 at 9:01 am

    heya! i just tried baking these a second time because the first time i made them they were sooooo bitter, but the same thing happened.. not sure if my baking powder was aluminum free, could this be the problem? thank you!

    Reply
  9. Brenda says

    April 16, 2019 at 9:41 pm

    These shortcakes were absolutely divine! ?

    Reply
  10. Ali says

    April 19, 2019 at 4:40 pm

    2 stars
    Maybe it was the ghee or the amount baking soda but mine came out bitter… hmm I’ll try again.

    Reply
  11. Kwerf says

    June 1, 2019 at 11:40 pm

    The short cake was very good. Not too dense like some recipes. Definitely a keeper.

    Reply
  12. Cynthia Taylor (Please use "econut") says

    June 23, 2019 at 11:59 pm

    5 stars
    These shortcakes are wonderful! Just perfect for the half-flat of fresh local strawberries I brought home today. I added a little cinnamon & used monkfruit/erythritol sweetener. My little trick for getting the butter right in scones or biscuits is that I grate frozen butter with the large holes of a box grater. Goes very fast & the tiny pieces blend up nicely but maintain their integrity enough to help keep them flaky. My only critique: recipe should be doubled; I’d have liked to get 8 of double the thickness out of it. Any cautions about doubling this particular recipe? Thanks!

    Reply
  13. Julie says

    July 4, 2019 at 10:27 am

    5 stars
    I love this so much! I’ve made it twice already.

    Reply
  14. Joyce says

    August 24, 2019 at 10:57 am

    The shortcake recipe was delicious! It came out flaky on the outside and tender on the inside. I used Lakanto monk fruit sweetener instead of sugar and I added 1/4 tsp of xanthin gum. I also used coconut oil as the fat choice. Thanks for the excellent recipe!

    Reply
  15. Sarah says

    March 15, 2020 at 1:11 pm

    If I don’t have the individual flour/arrowroot but I do have Bob’s Red Mill paleo flour blend, how much should I use? TYSM! Trying to make from NYC self quarantine.

    Reply
  16. Lexi says

    March 16, 2020 at 3:09 am

    These shortcakes were good! I didn’t use the sweetened strawberry sauce, or the coconut whipped cream. I just sliced that fresh strawberries, and used the lazy canned whipped cream. But the cakes/biscuits themselves were good! Just slightly sweet. Thank you, Michelle!!

    Reply
  17. Maren says

    April 29, 2020 at 10:43 pm

    5 stars
    So amazing!! They are similar to scones – so much you could do with them. The whole family gobbled them up. I didn’t put sugar on the berries.

    Reply
  18. Angie says

    May 25, 2020 at 8:11 pm

    I don’t know what happened but mine came out flat and tasted like snickerdoodles. And I don’t like snickerdoodles. I’m baffled.

    Reply
  19. Denise Davidson says

    June 15, 2020 at 11:45 am

    Biscuits turned out great. I flavored my whipped cream with almond extract and it helped to mask some of the coconut flavor, rather complimented it. I love coconut but it seems very strong flavored on its own. Vanilla didn’t do much for it. Easy recipe!

    Reply
    • Kathy Martinez says

      July 14, 2020 at 2:04 am

      5 stars
      I am just wondering if you could tell me what I might of done wrong. The biscuits tasted fine but they were flat.

      Reply
  20. Vanessa says

    June 15, 2020 at 4:32 pm

    I want to make a trifle – do you think I should double this?

    Reply
  21. Kristen says

    July 3, 2020 at 7:49 pm

    5 stars
    I made these for my family and they said they were the best shortcakes they’ve ever had! I love how light they are. The combo of the almond, tapioca, and coconut flours made for a great texture.

    Reply
  22. Kathy Martinez says

    July 14, 2020 at 2:06 am

    5 stars
    I am just wondering if you could tell me what I might of done wrong. The biscuits tasted fine but they were flat.

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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