Gelatin Free Paleo Almond Flour Strawberry Shortcake

Total time1 hr 8 min

Prep time20 min

Cook time18 min

4.9

(28)

Gelatin Free Paleo Almond Flour Strawberry Shortcake

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the strawberries

1 lb fresh strawberries, hulled and sliced
2 tbsp honey

For the biscuits

2 cups almond flour
2 tbsp tapioca starch
1 tsp baking powder
¼ tsp salt
2 large eggs
3 tbsp coconut oil, melted and slightly cooled
2 tbsp honey
1 tsp pure vanilla extract
1 tbsp coconut milk, for brushing

For the coconut whipped cream

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

Instructions

1
Toss the sliced strawberries with 2 tbsp honey in a medium bowl until evenly coated. Set aside at room temperature for at least 30 minutes, until the berries have released their juices and the mixture is syrupy.
2
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!