An easy recipe for Paleo Strawberry Shortcake made from gluten free pound cake like almond flour biscuits, fresh strawberries, and homemade coconut whipped cream. You won’t believe this dessert is healthy!
Ever since I started watching Great British Bake-off, I have not been able to get strawberry shortcake out of my mind. On one of the epidsodes, all of the contestants had to make their own version of it, and ever since then, I have had the craziest hankering for shortcake!
Well, I finally decided to honor those cravings and get to work on making my own healthier version of the traditional strawberry shortcake.
And with strawberries being so sweet and juicy right now, I knew it was the perfect time to make it.
What I ended up with was the perfectly sweet, soft, and so delicious version of strawberry shortcake. The berries softened in a little bit of coconut sugar, while the homemade coconut whipped cream was being made.
Each of the biscuits, which were made from simple ingredients like almond flour, honey, and a little bit of lemon, baked so perfectly fluffy and light. When you scooped a little bit of the whipped cream on top, followed by some strawberries, then more biscuit and whipped cream, you truly had a delicious strawberry shortcake.
Key ingredients in paleo strawberry shortcake:
Strawberries – the reddest, freshest, juiciest strawberries you can find!
Coconut milk or cream (or heavy whipping cream OR store bought coconut whip) – I made my own homemade coconut whipped cream, but this can be a daunting process. You need to have the right consistency from the cream on the top of the can. You can get this by refrigerating your coconut milk overnight, however it doesn’t always turn out as creamy as planned. I really love Wild Harvest coconut milk and find that it is always reliable, however if you feel more comfortable using whipping cream or store bought coconut cool-whip, those are both great options!
Honey – a little sweetener takes these biscuits from savory to sweet. You can also use this biscuit for any savory recipes that you have – just leave out the honey! This also sweetens our coconut whipped cream.
Eggs – the binding agent that holds together our delicious biscuits and also helps give them a nice fluff.
Lemon juice – gives the biscuits a nice flavor and a little lift.
Coconut sugar – I used a little bit of coconut sugar to sweeten the strawberries, but you can also use maple syrup or honey. If you prefer to leave them unsweetened for more of a tart taste, you can do that too!
How to make paleo strawberry shortcake
The best part about this dessert is that it is mostly just assembly once you have all of your pieces made.
First. You’re going to want to combine all of your ingredients for your biscuits together in a bowl, then form them into patties, almost like a hamburger, and then bake them.
Once they are slightly golden brown, you can take them out of the oven and let them cool while you make everything else.
Next. You’ll want to wash, chop and sweeten your strawberries. I like to cut mine into little chunks and then toss with a few tablespoons of coconut sugar, but you can also use maple syrup or honey here as well. Set these aside for now.
Then. Prepare the coconut whipped cream, see notes above as this can be a very tricky process! If you feel more comfortable with store-bought, I don’t blame you! We love the So Delicious coconut whipped topping found in the freezer aisle. If you’re determined to make it work, follow these instructions and tips.
Now. It’s just a matter of assembly! Cut your biscuits in half, layer on some coconut whipped cream, then some sweetened strawberries, then repeat with biscuit, cream, strawberries again.
Top with powdered sugar if desired!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
If you liked this recipe, you’ll want to try these!
Coconut Whipped Cream:
- Preheat oven to 325F and line a baking sheet with parchment paper.
- Wash and cut strawberries in to small chunks or slices.
- Sprinkle with coconut sugar, stir, and set aside for now.
- In a separate bowl, combine almond flour, baking soda, and salt.
- In a small bowl, whisk eggs, honey, and lemon juice.
- Add dry ingredients to wet and stir till combined.
- Form 1/3 cup dough into patties, almost like a hamburger, and place on baking sheet, flattening slightly.
- Bake in oven for 15-17 minutes or until slightly golden brown.
- While baking, prepare coconut whipped cream.
- Using a cold bowl and a hand whisker, whip chilled coconut cream with honey and vanilla for about one minute until fluffy.
- Cut your biscuits in half, layer with coconut whipped cream and strawberries, and then repeat these steps on top with the other half of the biscuit!
- Top with powdered sugar if desired.
- Store in fridge for up to 5 days.
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