Strawberry Shortcake

This Strawberry Shortcake is a grain free take on a traditional shortcake with a coconut whipped cream topping.
20 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:47 g
Carbohydrates:35 g
Protein:9 g
Calculated per serving.

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!

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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 (http://simplerootswellness.com/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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