By Wendy Stoltz / Last Modified On January 15, 2023
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.
If you are looking for more Paleo Desserts you might like my Paleo Apple Cake. My Grain-Free Banana Bars are just as easy to make and has several add-in options.
Check out my Paleo Recipes for more dessert and dinner ideas.
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.
Paleo Shortcake
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?
This paleo shortcake recipe was designed using almond flour. It’s based off of my Paleo Chocolate Chip Muffin recipe. If you want a nut free version, check out my Gluten-Free Strawberry Shortcakes.
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.
How to make paleo shortcakes?
- In a medium mixing bowl, combine almond flour, salt, and baking soda.
- Add eggs, oil, maple syrup, and vanilla.
- Stir until combined.
- Using a ¼ 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 sugar-free whipped cream (or dairy-free whipped cream to keep it strict paleo).
Ingredients in Paleo Shortcake
- blanched almond flour
- baking soda
- salt
- eggs
- avocado oil (or oil of choice)
- maple syrup
- vanilla
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.
Paleo Strawberry Shortcake
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 it's done preheating.
Ingredients
- 2 ¼ cups Bob's Red Mill Super Fine Almond Flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 3 tablespoons avocado oil (or oil of choice)
- 1 tablespoon maple syrup
- 1 teaspoon gluten-free vanilla extract
Instructions
- 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 ¼ 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.
Notes
- 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.
Nutrition Information:
Yield:
6Serving Size:
1 biscuitAmount Per Serving: Calories: 224Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 62mgSodium: 305mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 6g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Natalie
Looks so delicious and perfect for the summer!
chrystal
Hi Natalie,
We agree 🙂 Thanks for stopping by.
Best,
Chrystal
Laura Bergner Owens
I just made these to go with the gallon if organic strawberries I scored the other day.
I added a cup of gf flour blend and an extra egg so my husband wouldn't reject them for being "healthy."
They cooked up perfectly
Evie
These are wonderful!! I recently went grain free and was excited to make these. My husband decided to eat them toasted with freezer jam. So yummy!!
chrystal
Hi Evie,
I am so glad you like them! Thank you for letting me know 🙂
Best,
Chrystal
Bev Dobler
I made these yesterday and they were the perfect replacement for the “cake” in strawberry shortcake. I used grape seed oil and swapped out the maple syrup with 1/4 ish cup of unsweetened applesauce, because I didn’t have maple syrup. Thanks for sharing a delicious recipe!
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Christine
I made them with flax eggs.
They taste good, but don’t look anything like yours!!!
chrystal
I'm glad you liked them. They might look different if you used a different flour blend, or maybe from the flaxegg.
Best,
Chrystal
Alyce
Made your shortcakes. Turned out great and just as pictured. Added demora sugar because I didn’t have maple syrup. Simple to make and result Just as you described.
Lily
I found them to be delicious, yet not fluffy or spongey like your typical strawberry shortcake. Great idea though:)
chrystal
I am so glad you liked them.
Best,
Chrystal
Sheila
My wife said, this is an almond flour shortcake? She thought it was great. Easy and delicious. Used coconut oil (no avocado), which had a nice taste.
chrystal
I am so glad she liked it. Thank you for sharing what oil you used.
Best,
Chrystal
Hollie
The shortcakes turned out perfectly! The fam were big fans! They are very easy to making-- I will be making these again.
chrystal
I am so glad you like them.
Best,
Chrystal
Grammie
These were super delish! Made them with my daughter for 4th of July treat!
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Catherine
I made these tonight to share with some work friends who are gluten free. I am low carb, and going gluten free as well. These are phenomenal! They will stay in my rotation of something sweet. I might even try making blueberry ones for breakfast. I won’t feel bad eating, or making them at all. Even my kids were eating the one I sampled.
Sue
Shortcake is typically more biscuit-like. My husband grew up with that style, which does not have any egg in it. Its basically flour with baking soda, baking powder and cold butter cut in (or self-rising w/o bs and bp). My question is can I use almond flour the same way to get similar result. I tried an almond flour recipe, but it came out more cakey, but chalky.
Lindsay
Hi Sue,
I haven't made buscuits in this way using just almond flour, so I'm not sure. This recipe uses egg to hold everything together since there are no starches in the almond flour. You can try searching online for an almond flour biscuit recipe. Best of luck!
Cynthia
When you say to form a round shortcake 2” thick…do you really mean 2” wide? If I took 1/4 cup of dough and made it 2” thick, it would be a skinny tower.
Wendy Stoltz
Hi Cynthia,
The recipe is correct as written, they rise up.