- VE
- GF
- LC
Paleo Strawberry Shortcakes
These strawberry shortcakes are whimsical, fun, and just plain awesome! I was pleasantly surprised how much the biscuits resembled my grandmother’s original version. They’re light and fluffy and have just the right amount of sweetness. These shortcakes would be a showstopper at your next gathering, BBQ or family dinner!
Ingredients
For the whipped coconut cream
Instructions
- Step 1
In a small bowl, add diced strawberries, squeeze of lemon juice and coconut sugar. Place in fridge to marinate while making biscuits.
- Step 2
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Step 3
In a large mixing bowl, combine almond flour, tapicoa flour, and baking soda. Slowly mix in eggs. Add olive oil, honey and vanilla. Stir to combine.
- Step 4
Using your hands, gently scoop dough into 2.5-3 inch round discs. Place each onto the baking sheet. These should be about 1-1.5 inch tall.
- Step 5
Bake for about 14-15 minutes or until the tops begin to crack and turn slightly golden.
- Step 6
Allow shortcakes to cool completely.
- Step 7
To assemble, cut each biscuit in half. Add desired amount of strawberries and whipped coconut cream.
For the whipped coconut cream
- Step 8
Add full fat coconut cream to a KitchenAid.
- Step 9
Add a spoonful of honey and 1 teaspoon of vanilla and whip it for 2 minutes.
Tips & Tricks
Per serving
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