Strawberry Shortcake has always been one of my favorite summertime treats! This Paleo version is lower in sugar, made with coconut whipped cream, freshly sliced strawberries, and a homemade gluten-free biscuit. It's light, refreshing, and takes less than an hour to make - start to finish!
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🍴Ingredient Notes
- Sliced Strawberries - Make sure to thoroughly rinse and dry the strawberries before slicing. I always opt for organic strawberries because they're on the Dirty Dozen list.
- Full Fat Coconut Milk - Use the thick part on the top, and make sure the can is COLD. Refrigerate for at least 6 hours before whipping. My favorite brand to use is Native Forest, but the Trader Joe's brand works great too!
- Powdered Sugar - You can sub with Lakanto Powdered Sugar. (That's my personal favorite!) You can also skip the powdered sugar if you don't want the whipped cream to be sweet!
- Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!)
- Coconut Flour - Coconut flour balances out the cassava flour very nicely - it adds a fluffier consistency! Make sure to follow the baking tips for how to measure it correctly.
- Eggs - I have not tested this recipe with an egg replacement, and I would not reccomend it.
- Coconut Sugar - You can sub with Lakanto Golden Monkfruit.
- Coconut Oil, Melted - Measure the coconut oil first, and then melt it in the microwave. I have not tested this recipe with butter, but I believe it would work.
🍴Step by Step Instructions
Making the Biscuits
- Start by adding the cassava flour, coconut flour, baking soda, and salt into a bowl. Use a spoon or whisk to blend.
- In a separate bowl add eggs, coconut sugar, melted coconut oil, and vanilla extract. Whip together with a whisk or hand mixer for about 30-60 seconds.
- Next, pour the dry mixture into the wet mixture and stir together. Once it starts to thicken up, continue mixing by folding the mixture together with a spatula. Let the dough sit for a few minutes.
Baking
- Place 6 large dollops of batter onto a parchment paper lined baking sheet. Use your hands to press them into small disc shapes. (Don't flatten too much!)
- Bake the biscuits at 350 degrees for about 15 minutes.
- Remove them from the oven, and place on a metal cooling rack while you prepare the coconut whipped cream and strawberries.
Coconut Whipped Cream
- Place the mixing bowl into the refrigerator to chill for a few minutes before adding the coconut milk. (The colder the better.)
- Add the THICK part at the top of your coconut cream to the mixing bowl. Whip with a hand mixer or stand mixer for about 90 seconds until it thickens up. (It will thicken, be patient!)
- Next, add in the powdered sugar and vanilla extract. Whip for another minute or so. (Should take about 3-4 minutes in total.) Leave in the refrigerator until you're ready to serve.
Strawberries
- Rinse and pat dry strawberries.
- Remove the top, and slice thinly. Repeat until you have about 2-3 cups.
Helpful Tips
- When measuring flours, scoop the cup into the bag, and take a butter knife to push off the excess flour. Do NOT pack the flour.
- Let the batter sit for a few minutes before you mold it into the biscuit shapes. The flours take a few minutes to fully absorb the liquid ingredients.
- If you forgot to leave your eggs out, just add them to a small bowl, and pour over some warm water! This will speed up the process!
- In order to whip coconut cream into a thick "whipped cream" consistency, the coconut milk can MUST be super cold. This helps it to thicken up, and also assures that the thick part of the cream will separate to the top. I recommend letting it refrigerate for at least 24 hours before.
- When adding it to your bowl, you only want the THICK portion at the top. If you dump the entire can, it will NOT thicken up into a whipped cream consistency. Use a spoon to gently scoop the thick part out.
Frequently Asked Questions
What other fruit can I use besides strawberries?
I haven't tried this recipe with other fruit, but I bet it would be great with blueberries, peaches, or raspberries! Let me know if you try something different!
Do they make a pre-made coconut cream?
If you don't want to make your own, you can purchase coconut whipped cream pre-made at the store! My favorite brand is "So Delicious." It comes in a little plastic container.
Why don't you add sugar to the strawberries?
Traditionally, the sliced strawberries are tossed with a few tablespoons of sugar before serving, but I prefer to leave it out. Strawberries are naturally sweet and full of flavor - especially when they're ripe! If you want them to be a bit sweeter, feel free to toss them in coconut sugar or monkfruit.
How to store leftovers
Leftovers can be stored in an air tight glass container. I like to serve them individually so when you store the leftovers they stay fresh! I keep the strawberries, coconut whipped cream, and biscuits in separate containers. If you're planning on serving them all at once, you can add all the toppings!
More fruity recipes!
- Blueberry Nice Cream (3 ingredients!)
- Paleo Blueberry Coconut Scones
- Paleo Blueberry Peach Cobbler
- Strawberry Cream Bars (Dairy-Free)
After you make this Paleo Strawberry Shortcake, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!
Recipe
Paleo Strawberry Shortcake
Strawberry Shortcake has always been one of my favorite summertime treats! This Paleo version is lower in sugar, made with coconut whipped cream, freshly sliced strawberries, and a homemade gluten-free biscuit. It's light, refreshing, and takes less than an hour to make - start to finish!
Equipment
- Hand mixer
- Baking Sheet
- Parchment Paper
Ingredients
- 2-3 Cups Sliced Strawberries
Whipped Cream
- 13.5 Ounces Full Fat Coconut Milk
- 2-3 Tablespoons Powdered Sugar You can sub with Lakanto Powdered Sugar.
- 1 Teaspoon Vanilla Extract
Biscuits
- ⅓ Cup Cassava Flour
- ⅓ Cup Coconut Flour
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 3 Eggs
- 3 Tablespoons Coconut Sugar You can sub with Lakanto Golden Monkfruit.
- 2 Tablespoons Coconut Oil, Melted
- 1 Teaspoon Vanilla Extract
Instructions
Making the Biscuits
- Start by adding the cassava flour, coconut flour, baking soda, and salt into a bowl. Use a spoon or whisk to blend.
- In a separate bowl add eggs, coconut sugar, melted coconut oil, and vanilla extract. Whip together with a whisk or hand mixer for about 30-60 seconds.
- Next, pour the dry mixture into the wet mixture and stir together. Once it starts to thicken up, continue mixing by folding the mixture together with a spatula. Let the dough sit for a few minutes.
Baking
- Place 6 large dollops of batter onto a parchment paper lined baking sheet. Use your hands to press them into small disc shapes. (Don't flatten too much!)
- Bake the biscuits at 350 degrees for about 15 minutes.
- Remove them from the oven, and place on a metal cooling rack while you prepare the coconut whipped cream and strawberries.
Coconut Whipped Cream
- Place the mixing bowl into the refrigerator to chill for a few minutes before adding the coconut milk. (The colder the better.)
- Add the THICK part at the top of your coconut cream to the mixing bowl. Whip with a hand mixer or stand mixer for about 90 seconds until it thickens up. (It will thicken, be patient!)
Strawberries
- Rinse and pat dry strawberries.
- Remove the top, and slice thinly. Repeat until you have about 2-3 cups.
Notes
Helpful Tips
- When measuring flours, scoop the cup into the bag, and take a butter knife to push off the excess flour. Do NOT pack the flour.
- Let the batter sit for a few minutes before you mold it into the biscuit shapes. The flours take a few minutes to fully absorb the liquid ingredients.
- If you forgot to leave your eggs out, just add them to a small bowl, and pour over some warm water! This will speed up the process!
- In order to whip coconut cream into a thick "whipped cream" consistency, the coconut milk can MUST be super cold. This helps it to thicken up, and also assures that the thick part of the cream will separate to the top. I recommend letting it refrigerate for at least 24 hours before.
- When adding it to your bowl, you only want the THICK portion at the top. If you dump the entire can, it will NOT thicken up into a whipped cream consistency. Use a spoon to gently scoop the thick part out.
Frequently Asked Questions
What other fruit can I use besides strawberries?
I haven't tried this recipe with other fruit, but I bet it would be great with blueberries, peaches, or raspberries! Let me know if you try something different!
Do they make a pre-made coconut cream?
If you don't want to make your own, you can purchase coconut whipped cream pre-made at the store! My favorite brand is "So Delicious." It comes in a little plastic container.
Why don't you add sugar to the strawberries?
Traditionally, the sliced strawberries are tossed with a few tablespoons of sugar before serving, but I prefer to leave it out. Strawberries are naturally sweet and full of flavor - especially when they're ripe! If you want them to be a bit sweeter, feel free to toss them in coconut sugar or monkfruit.
How to store leftovers
Leftovers can be stored in an air tight glass container. I like to serve them individually so when you store the leftovers they stay fresh! I keep the strawberries, coconut whipped cream, and biscuits in separate containers. If you're planning on serving them all at once, you can add all the toppings!Nutrition
Serving: 1gCalories: 299kcalCarbohydrates: 23gProtein: 6gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 82mgSodium: 255mgPotassium: 248mgFiber: 3gSugar: 10gVitamin A: 125IUVitamin C: 29mgCalcium: 42mgIron: 3mg
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