Red, White & Blue Short Cake

Paleo Strawberry Shortcake {GF, DF}

Classic strawberry shortcake is made gluten-free, dairy-free, and paleo yet it's every bit as delicious as the original!  Grain free Paleo biscuits are filled with lightly sweetened strawberries and an easy coconut whipped cream for a fun anytime dessert that everyone will love. 

Author: Michele
Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling Time: 20 mins
Total Time: 35 minutes
Course: Baking/Dessert
Cuisine: Paleo
Servings: 8

Ingredients

Biscuits:

  • 3/4 cup blanched almond flour 
  • 3/4 cup arrowroot flour or tapioca
  • 1/3 cup coconut flour
  • 1 1/2 tsp baking powder aluminum free*
  • 3/4 tsp baking soda 
  • 1/4 tsp salt
  • 1 tsp maple sugar 
  • 6 Tbsp grass fed butter or ghee, palm oil shortening or coconut oil, cold, broken or cut into pieces
  • 1/2 cup coconut milk full fat
  • 1 tsp fresh lemon juice
  • 1 large egg whisked

Strawberries:

  • 2 lbs fresh strawberries but in halves or quarters
  • 1/4 cup pure maple sugar or coconut sugar

Coconut whipped cream

  • 1 1/2 cups coconut cream or the thick part from 2 cans chilled coconut milk
  • 2-3 Tbsp organic confectioner sugar OR 1-2 Tbsp raw honey as per preference
  • 1/2 tsp pure vanilla extract 

Instructions

  1. Place strawberries and maple sugar in a bowl and toss to coat, allow them to sit that way in the refrigerator while you prepare the biscuits

Biscuits:

    1. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
    2. Mix all dry ingredients in a large bowl, then add the fat (butter, ghee, etc.) and blend with a fork or pastry blender until an evenly crumbly mixture forms. This can also be done by pulsing a few times in a food  processor. 
  1. Make a well in the center of the crumbly mixture and the egg, coconut milk and lemon juice. Stir well until no flour spots show - you should have a sticky dough. Allow dough to sit 2 minutes or so to thicken, chilling shouldn’t be necessary.
  2. Lightly wet your hands and divide mixture into 8 biscuits, lightly roll each into a disk shape, or you can use a 1/4 cup dry measuring cup to shape them before baking. You can also use more tapioca or arrowroot to handle them if the dough is sticky.
  3. Bake in the preheated oven for about 13-15 minutes or until lightly golden brown. Remove from oven and place baking sheet on a wire rack to cool.

For the whipped cream:

  1. Discard any excess water from the cans of coconut cream and place the chilled coconut cream in a large bowl. Beat on low/med with an electric hand mixer until smooth and creamy.
  2. Add your sweetener of choice plus the vanilla, and continue to beat on medium speed until fully combined and creamy. Cover and chill until ready to use (it will firm up after being chilled). The whipped cream can also be used right away.

Assemble the short cakes:

  1. Carefully slice each biscuit in half as if you were slicing a sandwich roll. Spoon some whipped cream on the bottom half, then strawberries, and cover with the top half of the biscuit and more whipped cream and strawberries, if desired.
  2. Repeat with remaining biscuits and serve immediately. Enjoy!

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