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+ servings

Paleo Strawberry Shortcake

In this healthier version of the classic dessert, grain free biscuits are filled with sweetened strawberries and topped with coconut whipped cream. This recipe is gluten free, grain free, and dairy free.
5 from 3 votes
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  • 2 1/4 cups almond flour
  • 2 eggs
  • 1/3 cup coconut oil, room temperature (solid but slightly softened)
  • 2 tsp baking powder, look for gluten free
  • 1 tsp vanilla extract
  • 1/4 cup coconut sugar
  • 1/4 tsp sea salt


  • 4 cups strawberries, sliced in half
  • 2 tbsp coconut sugar

Coconut Whipped Cream

  • 2 cans full-fat coconut milk - solid part only, Reserve remaining liquid for another use like smoothies.
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla


  • Scoop the solid white part out from each can of coconut milk and add it to a metal mixing bowl. Place the bowl into the freezer for 30-45 minutes while you make the biscuits and filling.
  • Combine the strawberries and coconut sugar in a bowl and place it into the refrigerator until ready to serve.
  • Preheat your oven to 350. Line a baking sheet with parchment paper. Combine all of the biscuit ingredients and mix well using a fork. Scoop it into 6 balls and press down slightly to create round disks (about 3 inches wide and 1 inch deep). Bake for 18 minutes or until the tops of the biscuits have cracked and the middles are cooked through.
  • Take the bowl of coconut cream out of the freezer and whip it using a hand mixer. It took about 3 minutes to get it to a good consistency. Add in the vanilla and maple syrup and whip it again until combined.
  • Cut the biscuits in half horizontally. Place the bottom half on a plate and top it with some strawberries and whipped cream. Add the top of the biscuit followed by more strawberries and whipped cream. Enjoy!