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!

Author: Organically Addison

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 servings

Calories: 236 kcal per serving

Ingredients

2 cups - almond flour
2 tablespoons - tapioca flour
1 tsp - baking soda
2 - eggs
2 tablespoons - olive oil
2 tablespoons - honey
1 tsp - vanilla
1 cup - strawberries
Squeeze lemon juice
1 tsp - coconut sugar
13 ounces - full fat coconut cream
1 tsp - vanilla
1 dash - honey

Instructions

In a small bowl, add diced strawberries, squeeze of lemon juice and coconut sugar. Place in fridge to marinate while making biscuits.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
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.
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.
Bake for about 14-15 minutes or until the tops begin to crack and turn slightly golden.
Allow shortcakes to cool completely.
To assemble, cut each biscuit in half. Add desired amount of strawberries and whipped coconut cream.
Add full fat coconut cream to a KitchenAid.
Add a spoonful of honey and 1 teaspoon of vanilla and whip it for 2 minutes.

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