An almond flour shortcake topped with fresh strawberries and whipped cream, you’re going to love how easy this Paleo Strawberry Shortcake recipe is. You can have these paleo shortcakes in the oven by the time the oven is done preheating.
Check out my Paleo Recipes for more dessert and dinner ideas.
This post was sponsored by Bob’s Red Mill. Opinions are my own.
Paleo Strawberry Shortcake
A few months back I shared a recipe for gluten-free strawberry shortcakes. While they were a huge hit, a few readers asked for a grain free version. These paleo shortcakes are grain-free, dairy-free, and refined sugar-free. This shortcake recipe only uses a few simple ingredients and they can be topped with most berries, including strawberries.
We use Bob’s Red Mill Almond Flour every week in our kitchen. Whether we are baking up a batch of my Paleo Chocolate Chip Muffins (which we do every week) or we are making my Grain-Free Hummingbird Cake (this isn’t weekly, but it’s often), we always have Bob’s Red Mill Almond Flour in our pantry. It’s a staple for our family when we cook and bake.
It’s strawberry season in Oregon, which means we’re making tons of strawberry desserts including this Paleo Strawberry Shortcake. You can top this Paleo Shortcake with any berry but right now it’s all strawberries for us. There are only seven healthy ingredients in these paleo shortcakes.
These paleo shortcakes are a cross between and muffin and a biscuit. The tops are a little crunchy, and cracked while the middle remains a bit tender. You can cut these paleo shortcakes in half, or serve them whole when you make your paleo strawberry shortcakes.
Can I use berry filling?
That’s up to you. These paleo shortcakes aren’t super sweet. They have just the right amount of sweetness from almond flour, tablespoon of maple syrup, strawberries and whipped cream. If you use berry filling just note that it might taste more like a cobbler or a pie, which isn’t a bad thing. Also, the shortcake might get soggy, so serve it quick if you use pre-made berry filling.
What can I use instead of almond flour?
Paleo Strawberry Shortcakes
Just a note, the longer these paleo shortcakes sit, the softer they get. I recommend enjoying them within a day or two, or freezing the leftovers. If you’re not in the mood for paleo strawberry shortcake these almond flour shortcakes are also perfect for making small trifles. Simply bake them, cut them into cubes, and layer then as you normally would in a trifle.
What can I use as a substitute for the egg?
I haven’t tried subbing the egg out. Flaxseed egg should work but the texture will be slightly different. If you use a egg substitution in this paleo strawberry shortcake recipe please stop back by and let me know how it turned out.
Ingredients in Paleo Shortcake
- blanched almond flour
- baking soda
- avocado oil (or oil of choice)
- maple syrup
When you make Paleo Strawberry Shortcake you can either cut the paleo shortcakes in half and layer the shortcakes with strawberries and fresh whipped cream or you can put keto whipped cream and strawberries on top.
If you make this grain-free strawberry shortcake recipe please stop back by and let me know what you thought! Any questions about this recipe? Leave a comment and I will get back to you.
Happy Baking and Cooking,
- 2 1/4 cups Bob's Red Mill Super Fine Almond Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3 tablespoons avocado oil (or oil of choice)
- 1 tablespoon maple syrup
- 1 teaspoon gluten-free vanilla extract
- Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
- In a medium mixing bowl, combine almond flour, salt, and baking soda.
- Add eggs, oil, maple syrup, and vanilla and stir until combined.
- Using a 1/4 cup measuring cup, measure out the dough. Use your hands to form a round shortcake about 2 inches thick. Place each one onto the prepared baking sheet and press down slightly. Repeat until all dough is used.
- Bake for 15 -17 minutes or until the centers are cooked and the tops start to crack.
- Remove from the oven and allow to cool completely.
- When you're ready to serve your paleo strawberry shortcake, top each paleo shortcake with a heaping spoonful of strawberries and a dollop of whipped cream (or dairy-free whipped cream to keep it strict paleo).
- Store leftover biscuits in the refrigerator for up to two days.
- When measuring almond flour, spoon almond flour into your measuring cup and level it. Don't scoop and level.
- You can use honey in place of the maple syrup in this recipe.
Serving Size:1 biscuit
Amount Per Serving: Calories: 224 Total Fat: 20g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 62mg Sodium: 305mg Carbohydrates: 6g Fiber: 2g Sugar: 3g Protein: 6g