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.
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}
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.
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
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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:
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Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
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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.
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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.
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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.
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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:
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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.
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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:
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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.
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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.
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}
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Do you have any recommendations for subbing out the almond flour?
Looks so delicious! I love strawberry shortcake!
I like strawberry too much. Now, I will make this recipe today.
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!
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!
I use these biscuits for everything biscuit related we absolutely LOVE them!
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!!
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!
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!
There’s something wrong with this recipe. Like other people posted, the biscuit is super bitter. Had to go right in the trash, along with other very expensive ingredients. No, it’s not sweet, either. It’s just inedible due to the bitterness.
This is likely the almond flour. Be sure yours is fresh. It tends to go rancid quickly giving it a bitter taste.
These shortcakes were absolutely divine! ?
Maybe it was the ghee or the amount baking soda but mine came out bitter… hmm I’ll try again.
The short cake was very good. Not too dense like some recipes. Definitely a keeper.
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!
I love this so much! I’ve made it twice already.
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!
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.
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!!
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.
I don’t know what happened but mine came out flat and tasted like snickerdoodles. And I don’t like snickerdoodles. I’m baffled.
There’s something wrong with this recipe. Like other people posted, the biscuit is super bitter. Had to go right in the trash, along with other very expensive ingredients. No, it’s not sweet, either. It’s just inedible due to the bitterness.
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!
I am just wondering if you could tell me what I might of done wrong. The biscuits tasted fine but they were flat.
I want to make a trifle – do you think I should double this?
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.
I am just wondering if you could tell me what I might of done wrong. The biscuits tasted fine but they were flat.
Finally found my favorite biscuit recipe! Thank you! I actually used soft coconut oil bc the house was warm and I was almost out of butter! I forgot to place in the fridge for two min but they turned out fluffy and perfect anyway!
Has anyone made these in advance and froze them then thawed and used them? I have made this recipe twice and eat them fresh and they’re amazing but I need to make them ahead for a trip we’re going on
Husband says, “this is a keeper”. I used one lb of frozen strawberries, ran out of of coconut flour, I used arrowroot flour in its place, plus the amount called for in this recipe.
This recipe is the best if you are doing grain free. Very “bready” texture. I could hardly tell any difference from a standard shortcake recipe.
Very frustrating to see the comments without any replies. Can’t learn from peoples trouble with the recipe if there are no replies. Maybe I missed the replies? Concerned about the bitterness.
I didn’t make the cream (used Truwhip), but I made the shortcakes and berries. The recipe was easy to follow, but the short cakes were very dense and dry.
I made these this morning for a dessert tonight and they spread out practically flat. Consequently I had to make another recipe that was not paleo by America’s Test Kitchen which turned out perfectly. So why would they have spread out so badly? Only thing I did differently was use whole milk instead of coconut milk.
They came a bit flat for I used oil instead of butter, but I don’t mind. I make my own almond and tapioca flour (from pearls) so I used that and almond milk. They browned nicely, soft inside, and have a very nice flavor. It’s a keeper. BTW, 5 extra minutes makes them a bit browner and crisper if you’re looking for that. Either way the recipe works.