Paleo Strawberry Shortcakes is a lighter and healthier version of traditional strawberry shortcake. It’s free of grains, dairy, and refined sugar, but you wouldn’t know it! This easy, paleo dessert is the perfect Spring treat!
What is Strawberry Shortcake?
Strawberry shortcake classic, Spring dessert. At least, that’s how I think of it. Every year, once the weather warms up and berries are finally in season, I crave strawberry shortcake. It’s light, flavorful, and the perfect Spring treat! Strawberry shortcake consists of a shortcake or biscuit-like base, topped with strawberries and whipped cream. Doesn’t it just sound divine? For some reason, divine seems to be the perfect word to describe this yummy dessert!
This recipe is paleo-approved- free of grains, dairy, and refined sugar!
What You Need to Make Paleo Strawberry Shortcakes
Almond Flour + Cassava Flour
Almond flour mixed with cassava flour creates the perfect consistency for these biscuit-like shortcakes. It’s slightly nutty in flavor and grainy in texture- but, not too much.
Cold butter or ghee creates a lighter, airier consistency. Melted cooking fat will result in a denser baked good. To break the cold ghee into smaller pieces, you can use a knife or cheese grater (genius, right?).
Opt for local, raw honey, always.
Apple Cider Vinegar
ACV activates the baking powder, so don’t skip out on this ingredient.
Fresh, organic strawberries need little help being delicious. In traditional strawberry shortcake, strawberries are often made into a syrup-like filling. However, when strawberries are ripe, sweet, and in-season, who needs the additional sugar?
Cold Coconut Milk
Cold coconut milk creates the perfect paleo-approved whipped cream. After being in the fridge for 4ish hours, all you need is the solid milk at the top of the can.
How to Make Paleo Strawberry Shortcakes
Making these Paleo Strawberry Shortcakes is easier than it might seem.
First, you make the biscuits. Start by lining a baking sheet with parchment paper and preheat the oven to 350F. Mix all the dry ingredients together. In a separate bowl, whisk the eggs. Add the honey and ACV to the eggs. Combine the wet and dry ingredients, then mix in the cold ghee. Be sure to break the ghee into smaller pieces, or as shared above, use a cheese grater.
Use your hands to form a ball with the dough. Press it down upon a cutting board until it’s about 1/2″ thick. Use a glass cup to form the biscuits. Gently and carefully, remove the biscuit off the cutting board and transfer it to the parchment paper.
Other Spring Paleo Desserts
- 3/4 cup almond flour
- 3/4 cup cassava flour
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 4 tbs cold ghee, broken up into small pieces
- 2 eggs
- 2 tbs honey
- 1 tsp ACV
- 1 cup sliced strawberries
- 1 can cold coconut milk, placed in the fridge for 4+ hours
- Optional: honey, stevia, vanilla extract, or coconut sugar
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In a medim size bowl, combine the dry ingredients and set aside. In a separate bowl, whisk eggs. Add honey and apple cider vinegar.
- Add the wet mix to the dry mix and combine. Mix in the cold ghee until a crumbly mixture forms.
- Slightly wet your hands with water and form a ball with the dough.
- On a cutting board, press the dough down until about 1/2" thick. Use the open side of a glass or cup to press down firmly on the dough to create a biscuit. Carefully lift up the glass and repeat. Gently lift the biscuits off the cutting board and place on the parchment paper. Repeat until all the dough is used. It should make about 8 biscuits, depending on the size of your glass.
- Bake for 15 minutes or until golden brown.
- Meanwhile, make the whipped cream. Scoop the thick part of the chilled coocnut milk into a bowl. Use a mixer (or hand mixer) to beat until stiff peaks form. Set aside.
- When the biscuits are done, let cool for 10 minutes or until cool enough to handle.
- To serve, top with fresh strawberries and whipped cream.
- To store, place the biscuits in an airtight glass container and keep on the counter for up to 3 days. To store the whipped cream, keep in a separate airtight container in the fridge for up to 3 days.