Honey Free Paleo Almond Flour Strawberry Shortcake

Total time1 hr 8 min

Prep time20 min

Cook time18 min

Honey Free Paleo Almond Flour Strawberry Shortcake

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Ingredients

6 servings

For the strawberries

1 lb fresh strawberries, hulled and sliced
2 tbsp honey
Coombs Orgnic Maple Syrup - 32 Fl. Oz.Shady Maple Farm Pure Organic Maple Syrup, 12.7 fl oz Maple Grove Farms 100% Pure Maple Syrup Cary's Maple Syrup Macdonald's Pure Maple Syrup
See all
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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.

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