Last Updated on June 24, 2019 by Ellen Christian
Spring time means strawberries and strawberries mean paleo strawberry shortcake, at least in my world. Of course, since I’m trying to follow the Paleo diet, traditional biscuits are not on my list of things to eat. Thankfully, with a bit of playing around with my traditional recipe, I have discovered a pretty good Paleo biscuit recipe. For those not familiar with the Paleo diet, it rules out all grains – even traditional gluten free grains like rice. The Paleo diet does allow you to use things like almond flour and coconut flour in your baking.
Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.
Paleo Strawberry Shortcake Recipe
This Paleo strawberry shortcake recipe uses almond flour so it is safe for both paleo and gluten free lifestyles. There is no dairy so it’s perfect for those with a dairy allergy. To make this vegan, substitute stevia or maple syrup for the honey and use an egg replacer for the eggs.
The strawberries in traditional strawberry shortcake have been cooked in sugar which is really not necessary. Fresh spring strawberries are juicy and sweet all by themselves. Slice and top your Paleo Strawberry Shortcake with fresh strawberries, organic and local, please.
Learn how to make a Citrus Espuma Foam on fresh strawberries if you enjoy strawberry dessert recipes. If you enjoy paleo desserts, you may want to try my Paleo Banana Coconut Foster recipe or my Paleo Baked Peaches.
Sticking with the Paleo diet can be a challenge. If you find yourself lacking in willpower, check out these tips for staying Paleo and these Paleo approved snacks. There are a lot of delicious Paleo snacks you can enjoy. Just look for fresh fruit and recipes that do not have added sugar or grains. Or, grab a small piece of pure dark chocolate if you must have candy. It’s one of my husband’s favorites.
Why not try my Strawberry Rhubarb Crumble recipe.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 3 cups of almond flour (finely ground)
- 1 tsp baking soda
- 1/4 tsp sea salt
- 2 eggs, farm fresh
- 2 tbsp local honey
- 1 tbsp lemon juice
- Fresh organic local strawberries
- Preheat the oven to 325F.
- Line a cookie sheet with parchment paper.
- Mix the dry ingredients. Make a well in the center & add the liquid ingredients.
- Stir until a dough is formed.
- Drop by large spoonfuls onto the cookie sheet. Flatten slightly.
- Bake about 20 minutes, checking after 15.
- Top with fresh strawberries. If desired, top with coconut whipped cream.
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.