Strawberry Shortcake (Paleo, gluten-free)

Strawberry Shortcake (Paleo, gluten-free) | Perchance to Cook

Mmmm! Strawberry shortcake— I almost forgot what this tasted like! Until now! Part cake, part biscuit— this Paleo Strawberry Shortcake is the best crumbly, sweet, and refreshing strawberry dessert that I have had in a loonng time. Topped with some Paleo whipped cream and some fresh cut strawberries,  this truly is the perfect strawberry dessert. Where is the whipped cream you ask? Keep Reading. 🙂Strawberry Shortcake (Paleo, gluten-free) | Perchance to Cook

The best part about this recipe is that there are just so many ways to eat these strawberry shortcakes. Alone. Topped with a dollop of whipped cream. Sitting in lots of whipped cream with a side of strawberries. Even as shortcake sandwiches with whipped cream in the middle. These are good anyway, anyhow…warm out of the oven or refrigerated. Strawberry Shortcake (Paleo, gluten-free) | Perchance to Cook

I made a few sandwiches and kept them in the fridge for 15-20 minutes before tasting them… so delicious!

Strawberry Shortcake (Paleo, gluten-free) | Perchance to Cook

I think my favorite was eating these warm with a dollop of whipped cream on top. I was about to post that this was the best way to eat them, when my boyfriend said he preferred them as sandwiches and cold and to make sure that I put that on my blog… haha. To each their own; you really can’t go wrong! 

Strawberry Shortcake (Paleo, gluten-free) | Perchance to Cook

Warm or cold, its nice to be eating an all-natural, non-processed version of strawberry shortcake… I can’t believe that I almost forgot what it tasted like! These will definitely be a repeat in my house.

Strawberry Shortcake (Paleo, gluten-free) | Perchance to Cook

Making whipped cream out of coconut cream was a bit difficult to figure out, but I think I finally got it. I used a stand mixer and put one can of coconut cream, 1 tbs of honey, 1 tbs of maple syrup and 3 tbs of vanilla and mixed it all together for a few minutes. Then, I put the whole thing in the fridge, including the metal bowl, for 45 minutes. I removed it and mixed it again for a few minutes- this time it thickened up. I put the bowl again in the fridge for another 45 minutes. After that, I mixed it once more and it finally turned into whipped cream. I’m sure there are other ways of doing this, but this one worked for me.


I could just eat these Paleo Strawberry Shortcakes all day! 🙂

Strawberry Shortcake (Paleo, gluten-free) | Perchance to Cook

4.5 from 4 reviews
Strawberry Shortcake (Paleo, gluten-free)
Serves: 14
  • 1 cup diced strawberries
  • 2 tsp vanilla
  • ½ cup and 2 tsp honey (divided; use ½ cup and 2 tsp at different times)
  • 1 cup almond flour
  • ½ cup coconut four (I use Nutiva Organic coconut flour)
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 2 eggs
  • ⅓ cup coconut milk
  • 2 Tbs melted coconut butter
  1. Preheat the oven to 375 degrees.
  2. Dice 1 cups worth of strawberries.
  3. In a small bowl, put 2tsp of vanilla and 2 tsp of honey on top of the diced strawberries and mix well. Set aside.
  4. In a medium bowl, mix the almond flour, coconut flour, baking powder, baking soda, and salt together with a fork. Mix well.
  5. In another medium bowl, mix the milk, coconut butter, eggs, and ½ cup of honey with an electric mixer.
  6. Add the flour mixture to the milk and eggs mixture and mix with an electric mixer until everything is blended and thickens.
  7. Add the small bowl with the strawberries to the mixture and stir with a fork until everything is evenly mixed.
  8. Scoop 2 tbs of the dough onto a baking sheet covered in a cooking mat.
  9. Mold the dough into a flat oval shape and repeat until the rest of the dough is done. There should be enough dough to make about 14 little shortcakes.
  10. Cook for 20 minutes on a lower oven rack, the tops of the shortcakes will be browned.
  11. Let cool on the sheet for 10 minutes.
  12. The whipped cream recipe is in the post. :)


23 thoughts on “Strawberry Shortcake (Paleo, gluten-free)

  1. This tasted great but did not turn out anything like the picture. I live near Denver, CO and realize that altitude may be partially to blame. I found the dough to not be thick enough and was droopy. It did not hold in the size that I put them on the parchment paper. They spread out and turned into thin patties that burnt. I will say the flavor was pretty amazing and I am not even a fan of coconut. Because the “shortcake” portion didn’t work out I didn’t make any cream to go along with them. I’m hoping to try this recipe again but I will need to modify it a lot to get it to look anything like the little cookie/biscuits that are pictured above.

    1. Oh no! I’m sorry to hear that! Prior to putting the mixture onto the cookie sheet, was the mixture thick? Mine was quite thick. If it wasn’t maybe more coconut flour could help? Did you measure the coconut butter after melting it? I have noticed some differences in baking with coconut butter and found that I had to measure the butter in its melted and not solid form. I also looked into higher altitude baking and found this site to have a helpful chart.
      I’m going to make this recipe again soon and I’ll let you know if it turns out the same. Thanks for letting me know! Also, I responded to this when you commented, but did it through my phone and for some reason, it linked to another recipe. Sorry for the delayed response!

    1. Yay! I’m glad that you enjoyed it Dana! Thanks for letting me know 🙂 Ice cream is such a great idea…yum!

  2. These are delicious. My kids even love them. I reduced the amount of honey to a 1/4 C because I didn’t have enough and added 1/4 cup pure maple syrup. I was generous with the almond flour as I live at 5100 feet. I cooked it at 350 for 10 minutes with convection oven and they turned out perfect. Yummy!!

    1. Great! I’m glad you guys enjoyed them. 🙂 Thanks for letting me know the alterations needed to bake these at a high altitude! I have been curious about that!

  3. Good morning – I just made this recipe and it is delicious. The only change I made was to use whole milk in place of coconut milk as that is what I had on hand and leave out the berries so I could pile them on top. I’m also a “creative cook” and have been baking with coconut flour for years. Only recently discovered almond flour (w/in last 5 years) and love the combo. Thank you for this quick and easy recipe (baked before work this morning!) FYI – I added the recipe into a nutrition calculator and came up with 194 calories per each (with my total recipe equaling 9 cakes as I made them a little larger.) Not bad!

    1. Thanks for the comment Linda! Cooking with almond flour and coconut flour is fairly new to me (6 months), but I’ve found mixing them works best for me. 🙂 194 calories isn’t bad at all, thanks for letting me know! Also, it must have been nice having these to come home to after work!

    1. I haven’t tried it with almond milk, but I would think so! Let me know how it turns out with almond milk 🙂

      1. will do! does the almond meal need to be blanched? i just have the almond meal/flour from trader joe’s

  4. Hi

    I know agave is poo-pooed in the paleo world, I’m learning, but do you think it would work in place of the honey. I’m turning over a new leaf from agave to honey…but would like to use up what I have. Thank you.

    1. I’ve never used agave in cooking, so I can’t say exactly, but I did some research and it looks like honey and agave can be used interchangeably. The websites that I looked at mentioned that they can be used at the same ratio. I hope it works! 🙂

  5. One more thing….Would they work leaving out the strawberries and just using them to drizzle on top?

    1. Yes, they should work fine without the strawberries in the batter. Let me know how it turns out! 🙂

  6. everything worked out great using the almond meal and almond milk might leave the strawberries out of the batter next time, though… seemed to give it a little extra moisture that made one or two of them fall apart. the rest were great though and the taste was awesome!

    1. Thanks for letting me know how the almond milk worked. I’ve been curious 🙂 I’m glad they were still good though!

  7. The key to whipped coconut cream is chilling before you start. Put the can or carton in the fridge a few hours before.

    1. Thank you! I finally figured that out after some research… haha Do you have any tips for ensuring that it whips more quickly? I still tend to have to chill it in between mixing it, even after chilling it.

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