Strawberry Shortcake

prep:20 minutes
cook:20 minutes
Show nutritional information
  • Serves: 6
  • Calories: 571
  • Total Fat: 47g
  • Total Carbohydrate: 35g
  • Protein: 9g
This Strawberry Shortcake is a grain free take on a traditional shortcake with a coconut whipped cream topping.

Serves: 6

Serves: 6decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. For the Biscuits:
  2. Preheat oven to 350 degrees.
  3. In a bowl combine the Almond Flour, Starch, Salt and Baking Soda.
  4. To the bowl, add the butter.
  5. Cut the fat into the flour until the fat is about the size of a pea.
  6. In a separate small bowl whisk together the eggs, vinegar and honey.
  7. Pour mixture in with the flour and mix just briefly and gently until the dough comes together. It may feel a little wet.
  8. Spoon out biscuits onto a parchment paper-lined baking sheet to create 6-8 biscuits.
  9. Bake for 18 minutes.
  10. For the Whipped Cream:
  11. Refrigerate can of Coconut Milk until chilled overnight
  12. Open can and remove fat from top
  13. Place in bowl and add vanilla and maple syrup
  14. Beat with hand mixer until stiff peaks form.
  15. Top biscuit with strawberries and whipped cream and enjoy!
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at

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    1. AlexisFoss
      July 9, 2014

      Just made these. Oh my goodness, these biscuits are amazing! I used arrowroot because I didn’t have tapioca on hand. Loved them!

    2. July 13, 2014

      That is awesome to hear! I have always made these Buttery Grain Free Biscuits ( and this transition to convert them into a shortcake was an easy one. The arrowroot and tapioca conversion is pretty typical. I swap them out whenever I run out of one of them.

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