Paleo Almond Flour Strawberry Shortcake
Strawberry shortcake is one of those classic summer desserts that can feel completely out of reach when you're avoiding grains, refined sugar, and dairy — but this version proves it doesn't have to be. The biscuits are built on almond flour and tapioca starch, giving them a tender, slightly golden crumb that holds up beautifully under a pile of juicy macerated berries. Coconut oil and eggs bind everything together, while a touch of honey keeps the sweetness honest and natural. The "whipped cream" is the real showstopper: full-fat coconut milk chilled overnight and whipped into soft, billowy peaks with vanilla and honey — no dairy required, and it tastes every bit as indulgent as the original. Fresh strawberries get tossed with honey and left to sit until they turn syrupy and deeply fragrant, which means every bite is soaked through with that bright, jammy flavor. Assembly is straightforward — split a biscuit, pile on the berries and their juices, add a generous dollop of coconut cream, and serve right away. This recipe makes 6 servings, so it's just the right size for a dinner party or a weekend treat the whole family can enjoy.
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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.
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