Paleo Almond Flour Strawberry Shortcake

Total time1 hr 8 min

Prep time20 min

Cook time18 min

Layers of tender almond flour biscuits, lightly sweetened with maple syrup and bound with eggs and melted coconut oil, form the base of this warm-weather dessert. Fresh strawberries get macerated in honey until they turn glossy and syrupy, releasing all that bright, jammy juice right into the crumb below. A dollop of whipped coconut cream, kissed with vanilla and a touch more maple syrup, adds a cool, silky finish that plays beautifully against the toasted, golden edges of the biscuit. Split, filled, and stacked, each shortcake balances rustic texture with just the right amount of sweetness. A sprig of fresh mint on top makes it feel special enough for company, but it's simple enough to pull together any night strawberries are in season. It's a naturally satisfying dessert that fits perfectly into a Paleo kitchen without missing a beat.

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Ingredients

6 servings

For the biscuits

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ tsp baking soda
¼ tsp fine sea salt
2 large eggs
3 tbsp maple syrup
2 tbsp coconut oil, melted and cooled
1 tsp apple cider vinegar

For the strawberries

1 lb fresh strawberries, hulled and sliced
2 tbsp honey

For the coconut cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
1 tbsp maple syrup
½ tsp pure vanilla extract

For serving

fresh mint leaves (optional)

Instructions

1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the almond flour, baking soda, and salt until evenly combined.

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